Cassie made these for her awesome pre-Easter brunch last month, and I've been thinking about them ever since. (My boy has a deep-seated yearning for biscuits and gravy.) Cassie used the gravy from The Chicago Diner plus a package of Morningstar Farms veggie sausage crumbles, but when I went to make mine last night, I didn't have enough nutritional yeast. But I did have some flat oatmeal stout. Thus this recipe was born.
1 cup flour
1/2 cup nutritional yeast
2 veg. bouillon cubes
1 bottle stout + enough water (or plain soy milk) to make 4 cups
1-1/2 tsp garlic powder
2 Tbsp margarine
2 Tbsp. mellow white miso
fresh black pepper to taste
1 tsp dijon/country style mustard (optional)
1 package Morningstar Farms vegan sausage crumbles
a pinch each of marjoram and sage
Whisk the flour and nutritional yeast together in a heavy-bottomed soup pot. Turn on the heat to medium for a few seconds, or until fragrant, then add the bouillon cubes and stout+water/soy milk mixture. Whisk well and cook for 5-10 minutes, stirring frequently, or until thickened. Stir in everything else and simmer on low until it reaches the desired consistency. Serve over homemade or tube biscuits.
