vegetarian biscuit gravy

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 200.1
  • Total Fat: 13.7 g
  • Cholesterol: 5.0 mg
  • Sodium: 160.6 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 5.7 g

View full nutritional breakdown of vegetarian biscuit gravy calories by ingredient


Introduction

adapted from Vegetarian Times Oct 2008 page 74 adapted from Vegetarian Times Oct 2008 page 74
Number of Servings: 8

Ingredients

    1 cup brown lentils, rinsed and drained
    cup olive oil
    cup finely chopped onion
    cup diced red bell pepper
    cup diced carrot (1 carrot)
    2 cloves garlic, minced (2 tsp.)
    cup plus 1 Tbs. unbleached flour
    1 tsp. ground black pepper
    1 tsp. smoked paprika
    tsp. ground yellow mustard seed
    ¼ tsp. red pepper flakes
    1/8 tsp. rubbed (crumbled) sage
    2½ cups soy milk
    ½ cup Annie’s Naturals Cowgirl Ranch Dressing
    8 whole-grain biscuits or 4 English muffins (not included in nutrition info)

Directions

1. Bring lentils and 3 cups water to a boil in 2-qt. saucepan. Reduce heat to medium-low; simmer 30 minutes, or until just tender. Drain, and set aside.
2. Heat oil over medium-high heat in large skillet. Add onion and cook 5 minutes, stirring occasionally. Add bell pepper, carrot, and garlic, and cook 5 to 8 more minutes, or until vegetables are tender but not mushy. Stir in flour, black pepper, paprika, mustard, red pepper flakes, and sage; cook 1 minute, stirring constantly. Gradually add milk, stirring after each addition. Cook 3 to 5 minutes, whisking constantly, until gravy comes to a gentle boil. Remove from heat, and stir in ranch dressing and drained lentils.
3. Split biscuits or English muffins. Lightly toast English muffins, if using. Place biscuits on plates, and top with gravy.


Number of Servings: 8


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