Biscuits and Gravy Casserole
Ingredients
The biscuits
The gravy
-
¼
cup
vegan butter
-
¼
cup
all-purpose flour
-
⅔
cup
plain unsweetened plant milk
-
1
teaspoon
salt
-
½
teaspoon
cracked black pepper
The filling
-
1
tablespoon
olive oil
-
8
ounces
baby bella/cremini mushrooms
-
1 ½
teaspoons
fennel seeds
-
1
teaspoon
brown sugar
-
½
teaspoon
crushed red pepper flakes
-
½
teaspoon
paprika
-
¼
teaspoon
garlic powder
-
¼
teaspoon
dried sage
-
1 ⅓
cups
vegan egg batter
-
8
ounces
vegan shredded cheddar cheese
-
handful
green onion or fresh chives
Instructions
- Preheat the oven to 350°F and prepare a baking dish.
- Cut the biscuits into quarters and place them in the dish.
- In a skillet, heat olive oil and sauté the mushrooms with salt until softened, then add spices and remove from heat.
- In a saucepan, melt the vegan butter and whisk in flour, then gradually add plant milk to make the gravy.
- Layer the mushrooms over the biscuits, sprinkle with vegan cheese, pour the vegan egg batter, and then pour the gravy over everything.
- Bake in the oven for 35 to 40 minutes.
Nutrition Facts (estimated)
Servings
12 servings
Calories
254
Total fat
16g
Total carbohydrates
21g
Total protein
7g
Sodium
714mg
Cholesterol
101mg
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