Today, we decided to do Biscuits & Gravy...but make it gluten-free and vegan. 🤩 How'd we do? Grab the recipe below.
2 tablespoons olive oil
2 sweet potatoes, diced in ½“ cubes
½ red onion, chopped
1½ teaspoons fine sea salt, divided
1 teaspoon black pepper, divided
½ red bell pepper, diced
1 cup canned black beans, drained and rinsed
2 cups baby spinach
3 tablespoons vegan butter
8oz crimini mushrooms, roughly chopped
2 tablespoons all purpose gluten free flour
1 tablespoon nutritional yeast
2 cups beverage style rice milk
8 slices Julia’s TableⓇ Seeded Bread, toasted
1 tablespoon chopped chives
In a large skillet, heat oil over medium heat. Add sweet potatoes, onion, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Add bell pepper, black beans, and spinach. Cook 5 minutes more.
In a separate skillet, heat butter over medium heat. Add mushrooms and cook, stirring occasionally, until liquid released from mushrooms has evaporated. Add remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Cook 5 minutes more until browned.
Sprinkle flour and nutritional yeast over mushrooms and cook, stirring constantly, for 1 minute. Slowly add rice milk and stir to combine. Simmer until thickened, about 10 minutes. Take off heat and keep warm.
To serve, divide hash among 4 plates. Place 2 slices of toast on the side, and top with gravy. Sprinkle with chives.
Kids In the Kitchen!