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08 January 2010 @ 12:41 pm
Breakfast of Champions: Biscuits w/ Tempeh-Mushroom Gravy; Sauteed Kale  

I modified the gravy from the recipe here.

Tempeh-Mushroom Gravy

1 8 oz package tempeh, small cubed

1/2 cup Earth Balance or vegetable oil
1 small onion, minced
6 cloves garlic, minced
Mushrooms (either ~1/4 ounce dried shiitakes, reconstituted in 1 cup boiling water--save water--minced finely, or 1 cup sliced white buttons or criminis)
1/2 cup flour
4 tsp nutritional yeast
4 tbsp soy sauce (reduced sodium ideal, then salt gravy to taste at end)
2 cups liquid (water, combination of water and left-over mushroom broth, or low-sodium vegetable broth)
1/2 tsp sage or poultry seasoning, plus any other spices you might like
lots of black pepper

In a dry non-stick pan over medium-high heat, fry tempeh until slightly browned.

Sautee onion, garlic, and shrooms in earth balance/oil over medium heat until well softened. Add flour and continue to sautee until hot and bubbling. Add liquid. Stir constantly for a few minutes, until well thickened. Turn heat down to low, incorporate rest of ingredients, including tempeh. Allow to sit over low heat for tempeh to warm through.


The Best Biscuits Ever were posted back here.


The kale was washed, cut, and sauteed over high heat in a small amount of olive oil. No salt, no garlic. Really nice plain served next to the biscuits and gravy, because the gravy is super flavorful and should be fairly salty.