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.

Kategorie: Hauptgerichte

Quelle: www.epicurious.com

Ausrüstung

	Mixing bowl
	Blender or stick mixer
	Cast-iron skillet

Zutaten

Biscuits:
	Sojamilch
	Apfelessig
	Vollkornweizenmehl
	Weizenmehl 550
	Backpulver
	Zucker
	Backnatron
	koscheres Salz
	Butter
Gravy:
	weiße Bohnen
	Geflügelfond
	Sojamilch
	Weizenmehl 550
	Miso-Paste
	Rapsöl
	Schalotten
	Knoblauch
	Salbei
	Pfeffer
	Apfelessig
	Koscheres salz
	Rapsöl
	Tempeh
	Hefe
	Salbei
	getrockneter Thymian
	koscheres Salz
	Zwiebelpulver
	Räucherpaprika
	Ahornsirup
	Schnittlauch
	Pfeffer

Zubereitung

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.