Vegetarian Travel Tips

Vegantarian Biscuits & Gravy

So.. I have an obsession with biscuits and gravy smothered in hot sauce. Usually the only place that can fill this craving is Cup and Saucer in Portland, Oregon. Mostly because I’m vegetarian and gravy without sausage is a rarity anywhere else.  Coming to Spokane I didn’t really consider this problem and when I started to get the craving I didn’t know what to do about it. Luckily I just happen to know an amazing vegan chef in Spokane, my long time friend Ash. I found myself a recipe online for eggless/creamless biscuits (for use when Ross is here) and the gravy part, the most important part was all Ash.

For the vegetarian biscuits:

You can use a mix and no one will really care. I was looking for Bisquick mix but couldn’t find it at the local store so I bought a bag of whatever buttermilk biscuit mix I found. They turned out great.

For the vegan biscuits:

2 cups self-rising flour (sifted) (I subbed 2 cups all purpose flour, 3 teaspoons baking powder, 1 teaspoon salt)
¼ cup shortening (I used the spectrum stuff and it worked great)
¾ cup “buttermilk” (soymilk + vinegar)

Preheat oven to 400 degrees.

Place sifted flour into bowl, add shortening and use pastry blender or fork to cut shortening into small particles. Add “buttermilk” a little at a time until a medium-soft dough is formed. (More may be needed if dough is too hard.) Turn out onto floured surface, and dust with more flour. Pat with hands to form ball. For flat biscuits, roll out and cut. For tall biscuits, fold dough in half and pat down about 3 or 4 times then roll out and cut. Place in pan with edges touching. Bake at 400 degrees for 10 – 13 minutes or until golden brown. Yum!!
(reipe jacked from

For a plates worth of vegetarian or vegan gravy:
(double recipe for more)

Half a can of cream of mushroom soup. Any kind that needs water added. Important.
1/8 cup cream cheese – make it vegan with vegan cream cheese.
1/8 cup milk – make it vegan with soy or rice milk.
If you’re feeling saucy, add vegetarian sausage in small lumps – pre-cooked in a frying pan for 3-5 mins before adding.

Season with pepper, salt, spices ( I use Jamaica me Hot and Crazy mix).

Heat on the stove stirring frequently at med-low heat until all lumps are gone & cream cheese is melted in. Simmer for about 5 minutes on low after a good consistency is reached. Be careful not to cook too high, the thickness will cause splashes of horrible burning gravy to splatter in your face. (Do not leave it alone – stirring prevents it from burning to the bottom)

Once your awesome biscuits are done, remove them and smother them in your amazingly tasty gravy.

SMOTHER IN HOT SAUCE (optional I guess) & EAT


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One Comment

  • John Hoerr

    Having grown up in Alabama, I share both your fondness and particularities. This recipe looks really good!

    While you’re still in town: Pine State biscuits on Belmont has some pretty good vegetarian B&G if you need something quick, and Screen Door on Burnside does them up really well too, although their biscuits were more memorable to me than the gravy itself.

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