Cheesy Biscuits & Mushroom Gravy Bake
Ingredients:
1 can of premade refrigerated biscuits (8 biscuits), or homemade
3 tablespoons vegan butter, divided
1/2 pound white or portabella mushrooms, chopped coarse-fine (pulse a few times in food processor)
1 tablespoon fennel seeds
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons all-purpose flour
1 cup unsweetened nondairy milk
1/2 cup Tofutti Better Than Sour Cream
2 tablespoons Liquid Aminos
2 teaspoons Liquid Smoke
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
12 green onions, thinly sliced
Directions:
Grease a 11 x 7” baking dish and set aside. Bake biscuits according to package instructions or recipe directions. While biscuits bake, make gravy.
Melt 1 tablespoon vegan butter in large skillet over medium heat. Add mushrooms, fennel seeds, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper, and sauté, stirring frequently, until moisture is released and evaporated. Remove from heat, transfer mushrooms to small bowl, and carefully wipe out skillet.
Melt remaining 2 tablespoons butter in skillet over medium-low. Whisk in flour until completely incorporated followed by non-dairy milk. Let simmer, whisking frequently, for approximately 2 minutes, adjusting heat if necessary. Whisk in Tofutti Better Than Sour Cream, Liquid Aminos, Liquid Smoke, garlic and onion powders, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Whisk until very smooth and heated through. Stir in mushrooms and remove from heat. Taste and adjust seasoning if needed.
When biscuits are finished baking, lower oven temperature to 350 degrees. Cut biscuits in half horizontally and place bottoms in prepared pan. Spoon 1/8th of gravy over each biscuit bottom and sprinkle each with 1/8th of green onions. Top with remaining biscuit halves, lay 1/2 piece Tofutti American Slices on top of each, spoon 1/8th of gravy over each, and finish by sprinkling each with 1/8th of green onions.
Place dish in oven, uncovered, and bake 15 minutes or until heated through; edges of green onions will char slightly. Remove from oven and serve immediately.
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
