There's a restaurant in Western Massachusetts that serves up the best biscuits and gravy. Biscuits and almond butter gravy, that is. When I first tasted this sauce, I couldn't believe how reminiscent it was of the real stuff: herbaceous, creamy, and addictive. I vowed right then and there that come fall, I'd be crafting my own version in the kitchen, and today I present your go-to sauce this season.
I'm so proud of this gravy, not only because it tastes so much like its non-vegan counterpart, but it is a healthy alternative, too. I've made plenty of vegan gravies in my day, and they've all required cornstarch or arrowroot to thicken. Thanks to the creamy almond butter, you won't need any gums or thickeners. I've showcased the gravy with a simple bowl I put together this weekend, and I can't wait to try it drizzled over other roasted root veggies, mashed potatoes or yams, and, of course, a vegan turkey alternative this Thanksgiving!
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/4 cup almond butter
- 1/2 teaspoon mellow white miso
- 1 tablespoon nutritional yeast
- 2 teaspoons herbs de provence
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1 cup water or vegetable broth, plus more as needed
- Black pepper, to taste
- 3 cups chickpeas
- 3 cups cooked quinoa
- 8 carrots carrots
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Chopped green onions, optional
Directions
1. Preheat oven to 400°F.
2. Toss chickpeas and carrots in olive oil and season with salt and pepper. Bake for 30-35 minutes or until the beans and carrots are browning.
3. While chickpeas and carrots are roasting, stir together gravy ingredients (except water or vegetable broth) in a small mixing bowl.
4. In a small saucepan over very low heat, transfer gravy and whisk constantly until mixture begins to thicken, about five minutes. The mixture will thicken considerably as it sits, so you don't want to cook it for too long over the stove top.
5. When vegetables are done roasting, remove from oven and begin to assemble your bowls. Divide cooked quinoa, roasted carrots, and chickpeas evenly and finish by drizzling on a couple tablespoons of the gravy. Top bowls with chopped green onions, if desired.
2. Toss chickpeas and carrots in olive oil and season with salt and pepper. Bake for 30-35 minutes or until the beans and carrots are browning.
3. While chickpeas and carrots are roasting, stir together gravy ingredients (except water or vegetable broth) in a small mixing bowl.
4. In a small saucepan over very low heat, transfer gravy and whisk constantly until mixture begins to thicken, about five minutes. The mixture will thicken considerably as it sits, so you don't want to cook it for too long over the stove top.
5. When vegetables are done roasting, remove from oven and begin to assemble your bowls. Divide cooked quinoa, roasted carrots, and chickpeas evenly and finish by drizzling on a couple tablespoons of the gravy. Top bowls with chopped green onions, if desired.
Also by Molly: Vegan Pumpkin Lasagna
Related: Gluten-Free & Vegan Mushroom Gravy
Vegan Herb Mushroom Gravy & Biscuits
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Photos: Molly Lansdowne
