Biscuit and Tempeh Mushroom Gravy

Flaky biscuits sandwiched around creamy almond based gravy with plenty of spices and some heat.

My secret ingredient to this gravy is pureed white beans. They add an intensely creamy texture and flavor. The gravy is hearty and filled with spiced tempeh and cremini mushrooms giving it a 'sausage gravy' feel without using any kind of fake meat.

White Gravy
2 tbl cornstarch
2 cup almond milk
4 tbl butter
1/2 tsp red pepper flakes
1/2 tsp. salt
1/4 tsp. pepper
1 can white beans,drained
2 tbl olive oil

Puree beans with olive oil in a blender or a food processor. Set aside.
Mix cornstarch and cold milk until smooth in small saucepan. Turn on the heat to medium high. Add butter and melt completely. Continue to whisk as the gravy thickens. Add salt, red pepper flakes and pepper. Whisk constantly. Bring to boil over medium heat
1 minute. whisk in bean puree. Add tempeh mixture and season to taste with salt and pepper.

Sausage Tempeh
3 tbl extra virgin olive oil
12oz Tempeh, crumbled
1c finely chopped cremini mushrooms
1 tsp dried basil
1 tsp oregano
1/2 tsp red pepper flakes
1/2 tsp sage
2 cloves garlic, minced
2 tbl tamari
juice of 1/2 lemon

In a large saute pan, heat oil and add tempeh, mushrooms and garlic. Saute until for about 5 minutes. Add spices and cook until golden brown. Add tamari and lemon juice and cook until evaporated. Add to gravy mix.

Biscuits
2c all-purpose flour
1 tbl sugar
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4c vegetable shortening, chilled, cut into 1/2-inch pieces
1/4c earth balance butter, chilled, cut into 1/2-inch pieces
3/4c almond milk (more or less)

Preheat oven to 375 degrees.
In a large bowl add flour, sugar, salt, baking powder and baking soda. Cut in shortening and butter until they are pea sized. Add in almond milk and mix with your hands until dough is formed but do not over mix or biscuits will be tough. Roll out and cut into circles, bake on a sheet pan lined with parchment or foil and bake for 15-20 minutes.