Biscuits and Tempeh Sausage Gravy
The recipe consists of three parts: the sausage crumbles, the gravy, and the biscuits.
the recipe is posted here:
prep time: 2 minutes | cooking time: 25-30 minutes | makes about 2 cups
8 oz package tempeh
1 tablespoon fennel seed
1 teaspoon dried basil
1 teaspoon dried margoram or oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 teaspoons garlic, minced
2 tablespoons tamari or soy sauce
1 tablespoon olive oil
juice of 1/2 a lemon
In a saute pan, crumble the tempeh and add enough water to almost cover it. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes. Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.
2 cups cooked white beans, or 1 15-oz can drained and rinsed
2 Tbsp olive oil
1/4 cup veg broth or water
1/2 tsp salt
10-12 leaves fresh sage, chopped
Prepare the Tempeh sausage crumbles and keep them warm in a pan.
Puree the white beans with the oil and broth until relatively smooth. (I have a hand blender so I just do it right in a cooking pot, but you can do this in a blender or food processor instead). Add this to the tempeh crumbles with the salt and pepper. Heat through. You can thin the gravy by adding more vegetable broth. Mix in the sage and cook for another 2 minutes.
I use the Joy of Cooking olive oil drop biscuit recipe, which is deemed "surprisingly acceptable" in the cookbook. I think it turns out pretty well because you don't need to stir as much as if you make the biscuits by hand the traditional way, (cutting in the butter in pieces) so the biscuits stay more tender.