HEARTY PLANT-BASED BISCUITS AND GRAVY (MUSHROOM-FREE)
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Description:
Get ready for the ultimate comfort food classic, completely reimagined for a
plant-powered lifestyle and specially crafted to be mushroom-free! This recipe
features fluffy, warm biscuits smothered in a rich, savoury, and incredibly
creamy onion gravy. It’s the perfect hearty breakfast or brunch that will
satisfy all your cravings.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 4 servings

--- INGREDIENTS ---
- 8 dairy-free biscuits
- 1 tablespoon avocado oil
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups unsweetened plain plant-based milk (soy or oat recommended)
- 1 tablespoon nutritional yeast
- 1 teaspoon dried sage
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon sea salt (or to taste)
- 1 teaspoon white miso paste or 1 tablespoon tamari/soy sauce
- Fresh parsley or chives, for garnish (optional)

--- INSTRUCTIONS ---
1. Prepare Biscuits: Bake or heat your dairy-free biscuits according to the package
   directions until golden brown. Keep them warm.
2. Sauté Aromatics: In a large skillet, heat the avocado oil over medium heat. Add
   the onion and sauté for 6-8 minutes until soft and translucent. Add the garlic
   and cook for another minute until fragrant.
3. Make the Roux: Sprinkle the flour over the onions and stir continuously for 2-3
   minutes to cook the raw flour taste out. It will form a thick paste.
4. Create the Gravy: Gradually pour in the plant-based milk, about 1/2 cup at a
   time, whisking constantly to prevent lumps.
5. Simmer & Thicken: Once all the milk is added, whisk in the nutritional yeast,
   sage, smoked paprika (if using), pepper, salt, and miso paste/tamari. Bring to a
   gentle simmer and cook for 5-7 minutes, whisking frequently, until the gravy has
   thickened.
6. Serve: Ladle the hot gravy generously over the warm biscuits and garnish with
   fresh herbs if desired.

--- CHEF'S NOTES ---
The umami boost in this mushroom-free recipe comes from nutritional yeast and
white miso paste (or tamari). The oil helps to brown the onions for a richer
flavor and create a smooth roux for thickening. For a "meatier" texture, you can
brown crumbled plant-based sausage with the onions. If the gravy gets too thick,
just whisk in a splash more plant-based milk.