Occasionally I make something so good that I think to myself, ‘yes, I would marry you.’ (Nope, not planning on it!) Or, ‘this definitely needs to go on the menu if I ever open a vegan restaurant.’ (Nope, not planning on this one either!) But ya know what I mean? I have to say, I’ve had my fair share of “vegan mushroom gravy” and this is the one I like best. Creamy with three different kinds of mushrooms, flavored with thyme and dill. And then let’s talk about these biscuits. I know it’s the norm to use vegan butter for biscuits, but I’ve been using coconut oil for baking for a while now. I tried my hand at using just coconut oil for these and they turned out so amazingly, golden crispy and moist and layered. Put this on the list of vegan Thanksgiving recipes to try! I’m definitely making these for my own Thanksgiving table (along with Mary’s rosemary mushroom risotto…my guests will just have to love mushrooms!). 😀

Mushroom, Thyme and Dill Vegan Gravy

1/2 large vidalia onion, chopped

about 10 oz mushrooms, sliced, of your favorite variety: I used roughly 3 oz each of king oyster, shiitake, and white button

1/2 cup coconut milk from a can (I used full fat)

1 tbsp coconut oil

1 tbsp flour

1/2 tsp tomato paste (I use the concentrated kind in the tube)

2 cups water 0r vegetable stock

1 tsp white miso

leaves from about 5 sprigs fresh thyme

1 tsp fresh dill, chopped

freshly ground black pepper

1. In a medium pot, heat coconut oil over medium heat. Add onions and saute for 3-4 minutes until translucent.

2. Add mushrooms and cook, occasionally stirring, for another 3 or so minutes until cooked through. Add thyme, dill, and tomato paste, and toss.

3. Lower heat and add 1 tbsp flour and gently coat all over. Cook, gently stirring, for a minute or so. Add water and coconut milk and bring back up to medium heat.

4. Add miso and stir well to combine. Take off the heat and add pepper to taste.

Easy Vegan Biscuits with Coconut Oil

Makes 4 large biscuits

1 1/2 cup all purpose flour

2 tsp baking powder

1/4 tsp salt

1/4 cup coconut oil

2/3 cup non dairy milk (I used almond)

1. Heat oven to 450 degrees F. In a large bowl, whisk together flour, baking powder, and salt.

2. Add coconut oil and cut into it using a spoon or a fork so that it gets down to pea-sized pieces. Add milk and combine until dough forms.

3. On a lightly floured surface, gently stretch out the dough to about 3/4″ thickness. (Use patting motion rather than “rolling it out” like you would a pie crust). Fold one end of it 1/3 way into the center. Fold the other end on top of that layer (like you would fold a letter size paper into an envelope). Use a spoon to cut around the dough to get round biscuit shapes (alternatively, you could also use a biscuit cutter).

4. Bake on a lined or oiled baking tray for 12-17 minutes. (I pulled mine out at 13 minutes).

More vegan Thanksgiving recipes: Curried Stuffed Acorn Squash

Mom’s Vegan Pumpkin Raisin Bread

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Photo: Peaceful Dumpling