Biscuits with White Bean and Tempeh Gravy

Name: Biscuits with White Bean and Tempeh Gravy
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Cuisine: Universal
Ingredients: Biscuits:; 129 g sojamilch; 5.0 g Apple cider vinegar; 94.0 g Whole wheat flour; 63.0 g All purpose flour; 7.3 g Baking powder; 4.2 g Sugar; 2.8 g Baking soda; 1.2 g Kosher salt; 57.6 g Butter; Gravy:; 425 g White beans; 250 g Chicken stock; 129 g sojamilch; 17.7 g All purpose flour; 18.3 g Miso paste; 13.5 g Canola oil; 25.0 g Shallots; 4.0 g Garlic; 3.8 g sage; 1.2 g Pepper; 1.2 g Apple cider vinegar; Kosher salt; 13.5 g Canola oil; 227 g Tempeh; 12.2 g Yeast; 0.31 g sage; 0.36 g Dried thyme; 1.2 g Kosher salt; 0.59 g Onion powder

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Whole wheat biscuits with a white bean, miso and tempeh gravy.

Category: Mains

Source: www.epicurious.com

Equipment

	Mixing bowl
	Blender or stick mixer
	Cast-iron skillet

Ingredients

Biscuits:
	Soy milk
	Apple cider vinegar
	Whole wheat flour
	All-purpose flour
	Baking powder
	Sugar
	Baking soda
	Kosher salt
	Butter
Gravy:
	Great northern beans
	Chicken broth
	Soy milk
	All-purpose flour
	Miso
	Canola oil
	Shallot
	Garlic clove
	Sage
	Pepper
	Apple cider vinegar
	Kosher salt
	Canola oil
	Tempeh
	Yeast
	Sage
	Dried thyme
	Kosher salt
	Onion powder
	Smoked paprika
	Maple syrup
	Chives
	Pepper

Instructions

Biscuits:

Place a rack in middle of oven and preheat to 425°F.

Stir soy milk and apple cider vinegar in a small mixing bowl to combine. Set aside.

Whisk whole wheat flour, all-purpose flour, baking powder, sugar, baking soda, and salt in a medium bowl to combine. Grate frozen butter into dry ingredients using the large holes of a box-style grater and mix with a fork until butter has broken into smaller bits and is well coated. Add soy milk mixture and continue stirring with a fork until a shaggy dough forms. Turn out onto a floured cutting board and shape into a rectangle with a bench scraper. Cut dough into biscuits.

Arrange on a baking sheet, brush with soy milk, and bake until golden brown on bottom, 18–20 minutes.

Gravy:

Purée beans, rinsed, chicken broth, mushroom broth, or water, soy milk, all-purpose flour, and white miso in a large liquid measuring cup with a stick blender until smooth (or use a regular blender).

Heat oil in a small saucepan over medium-high heat. Add shallot, chopped, and cook until softened, about 3 minutes. Add garlic clove, chopped, and finely chopped sage and cook until fragrant, about 1 more minute. Add puréed bean mixture, bring to a simmer, and cook, stirring and lowering heat as needed, until thickened, about 5 minutes. Stir in freshly ground black pepper and apple cider vinegar and season with salt. Keep warm while you make the tempeh crumbles.

Heat oil in a cast-iron skillet over high heat. Add tempeh, crumbled into 0.5 inch pieces, and cook, undisturbed, until well browned in some spots, 5–7 minutes. Add nutritional yeast, dried sage, dried thyme, kosher salt, onion powder, and smoked paprika and continue to cook, stirring occasionally, until tempeh is well coated in the spices, about 1 more minute. Remove from heat, add maple syrup, and stir to coat. Add crumbles to gravy and stir gently.

Cut biscuits in half. Arrange biscuit bottoms on a plate and top with gravy and tempeh mixture. Finish with biscuit tops, sprinkle with ¼ cup finely chopped chives and season with pepper.