Ingredients

• 2 cups Unbleached White All-Purpose Flour
• 2 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 cup Coconut Oil
• 3/4 cup Almond Milk or other non-dairy milk alternative
• 1 tsp Vinegar white or apple cider

• 1 Sweet Onion chopped
• 2 Tbsp Olive Oil
• 1 cup Mushrooms crumbled
• 1 garlic Clove minced
• 1 Tbsp Unbleached White All-Purpose Flour
• 1 tsp dried Sage
• 1 tsp dried Thyme
• 1 cup Almond Milk
• 1 cup Vegan Sausage recipe below
• 1 large pinch of Salt

• 1 cup TVP® (Textured Vegetable Protein)
• 1 cup vegetable stock
• 1/2 tsp smoked paprika
• 1/2 tsp Rosemary
• 1/2 tsp dried Sage
• 1/2 tsp Fennel Seeds
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Chili Flakes
• 1/4 tsp Mustard Powder
• 1 large pinch of Salt
• 2 Tbsp High-heat Oil

Instructions

1. Preheat your oven to 450°F. In a small bowl, combine together your almond milk and vinegar. The acid in the vinegar will react with the baking soda to aid in the rise of your biscuits; it will also mimic the flavor of buttermilk.
2. Using a stand-up mixer with the mixer blade, mix together all your dry ingredients well. Once the dry ingredients are well incorporated, add in your coconut oil. Mix until the oil is well combined, at this point your flour and oil mixture will look like beads of rice.
3. Slowly begin drizzling in the almond and vinegar mixture at a slow mix. You want the dough to come together much like a scone texture. It will be slightly sticky but hold together; try not to overmix the dough. Turn off your mixture and turn out onto a lightly floured surface (this dough does not have a tendency to stick, so use very little flour on the surface you choose).
4. Grab about 1/4 cup dough and form biscuits with your hands. Cluster the biscuits together on a parchment lined baking sheet, ensuring they touch. This will help the biscuits form as they rise and cook. Brush the tops of the biscuits with more oil and sprinkle with either large grain sugar or salt (depending on how you plan to serve them)
5. Bake your biscuits in the preheated oven for about 12-15 minutes. You want the tops to be browned and the biscuits to have risen significantly. To check their level of bake, pull one biscuit apart from the rest and look inside. Eat warm or cool and store the biscuits in an airtight container.

1. In a large pan on medium-low heat, begin to sauté the onions with oil until soft, then add the crumbled mushroom and garlic and continue sautéeing for about a minute longer.
2. At this point, add 1 tablespoon of flour and stir, coating the veggies. Keep stirring the flour around for about one minute. You are creating a roux.
3. Turn your burner to low and add in the almond milk and herbs, stirring constantly. Your roux will mix with the milk and create a thick sauce. Add in your vegan sausage crumbles along with the salt and turn off the heat.
4. Taste and adjust to your liking, serve over vegan biscuits!

1. In a small stock pot, bring together all the ingredients except the TVP. Cover the pot and bring the mixture to a boil, both infusing the stock with flavor and rehydrating the herbs. Boil the mixture for about a minute then turn off the heat and let cool for about 2 minutes.
2. Using a large bowl, pour the stock mixture over the TVP, stirring to ensure the stock is able to absorb the liquid completely. Cover the bowl and let the crumbles cool and rehydrate for about 5 minutes.
3. Using a nonstick pan on a high heat, sauté the crumble mixture with 2 tablespoons of high-heat oil for about 2 minutes. You want the crumbles to brown and become a bit crispy in places.**
4. Either use the crumbles as is or make them into links by combining the crumbles with 1/2 cup of our Gluten Free 1-to-1 Baking Flour. Mix the sausage together well and mold into sausage shapes. Wrap the logs individually with aluminum foil and steam for 15-20 minutes. Let the sausages cool completely before unwrapping them.