Vegan Biscuits and Lentil Gravy Recipe
Vegan biscuits and lentil gravy recipe with herbed sweet potato biscuits and easy, savory lentil gravy for a cozy, satisfying breakfast or holiday brunch.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Breakfast, Main Course
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 336kcal
Lentil Gravy Ingredients
- 1 ½ cups green lentils rinsed, about 3 ¾ cups cooked
- 5 cups vegetable broth
- 1 small onion diced, 1 cup
- 2 cloves garlic minced or pressed
- 1 teaspoon thyme
- ½ teaspoon smoked paprika
- 1 tablespoon cornstarch or all purpose flour
- ½ teaspoon black pepper
- 1 cup vegetable broth
- 1 teaspoon soy sauce
- 1 teaspoon red wine vinegar
Sweet Potato Biscuits Ingredients
- 1 cup sweet potato mashed, 1 medium sweet potato
- 2 cups whole wheat flour see notes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon rosemary
- ½ teaspoon thyme
- 1 cup plant milk oat, almond, soy or another non-dairy milk
- 1 teaspoon apple cider vinegar
If you need to cook the sweet potato, peel and dice it into small cubes. Add it to a medium pot, covered with water. Simmer the sweet potatoes for 15-20 minutes until tender. Drain and mash after cooking.
How to make lentil gravy
Heat a medium-sized pot over medium heat and add the onion. Stir to soften the onion before adding the garlic, thyme and smoked paprika.
Add 5 cups of vegetable broth and the lentils. Bring the ingredients to a low simmer, cover the pot. Simmer the lentils until they start to break down (35-40) minutes.
Rinse 1 ½ cups dried lentils and add them to a medium pot along with 5 cups vegetable broth (or the equivalent of water and stock cubes), plus 1 Tbsp. dried thyme. Bring the pot to a boil and turn down the heat, cover the pot and let the lentils simmer until tender (about 40 minutes).
In a small bowl or glass jar whisk 1 cup vegetable broth, with 1 tablespoon cornstarch, ½ teaspoon ground black pepper, 1 teaspoon soy sauce, and 1 teaspoon red wine vinegar.
Once the lentils have cooked, add the cornstarch mixture to the pot. Remove the gravy from the heat. Use an immersion blender to puree the gravy. Alternatively, transfer a few cups of lentils to a blender.
Taste and add more salt or pepper. Add more broth if the gravy is too thick.
How to make sweet potato biscuits
Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper.
In a small bowl or glass, mix ½ cup plant milk with 1 teaspoon apple cider vinegar. Set aside.
In a medium mixing bowl, combine 2 cups whole wheat flour, 1 cup all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon dried rosemary, and ½ teaspon dried thyme.
Use a fork to mash the sweet potato into the dry ingredients.
Add the plant milk and vinegar. Continue adding plant milk until you have a dough that will hold together. Sweet potatoes can be very sticky, so adjust the milk and flour.
Place the dough on a lightly floured surface and roll it flat to around ¾ inch in thickness. Using a biscuit cutter or glass dipped in flour, press straight down without twisting and cut the biscuits. You should end up with 8-10 depending on the size of the cutter you are using (1 ½ inches in diameter is a good guide).
Place the biscuits on the baking sheet and bake until the tops are lightly brown, 9-11 minutes.
Serve with warm lentil gravy.
- Prep time includes boiling sweet potato cubes for 15 minutes.
- Strong wheat or gluten-free flour can also be used. For flour lighter than whole wheat, you may need to add less plant milk.
- Store leftover gravy in an airtight container for 4 days for freeze for 3 months.
- Lentil gravy can be made in advance.
Calories: 336kcal | Carbohydrates: 66g | Protein: 16g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1094mg | Potassium: 565mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2893IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 5mg