Vegetarian Biscuit Gravy
This vegetarian biscuit gravy keeps the look and smoky savor of the Southern breakfast classic without any sausage. A browned oil-and-flour roux gives the milk body and a toasty edge, and soy-based bacon bits stand in for the meat. A spoonful of butter stirred in at the end rounds it off. It takes one pan and a whisk, and it suits a pile of warm biscuits.
Instructions
Warm the canola oil in a frying pan over medium heat.
Add the flour and stir constantly while it cooks. When it turns slightly browned, the roux is ready.
Pour in the milk slowly, whisking the whole time so no lumps form.
Stir in the imitation bacon bits and keep cooking until the gravy thickens.
Take the pan off the heat and stir in the butter. Season with salt and pepper to taste.
Spoon the gravy over split biscuits and serve right away.
Make it personal.
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