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  • Vegan Strong

Biscuits and Tempeh Gravy



½ cup soy milk

1 tsp. vinegar

¾ cup whole wheat or oat flour

½ cup  all-purpose flour, plus more for surface

1½ tsp. baking powder

1 tsp. sugar

¼ tsp. baking soda

¼ tsp. salt

4 Tbsp. stick-style Earth Balance butter, frozen and chopped into pieces


1 15-oz. can white beans, rinsed

1 cup vegetable broth

½ cup soy milk

2 Tbsp. all-purpose flour

1 Tbsp. white miso

1 Tbsp. vegetable oil

½ small onion, chopped (about ¼ cup)

1 garlic clove, chopped

1 Tbsp poultry Seasoning



1 Tbsp. vegetable oil

1 8-oz. package tempeh, crumbled into ½" pieces

1 Tbsp. nutritional yeast

½ tsp poultry seasoning

¼ tsp. onion powder

2 tsp. maple syrup



  1. Preheat oven to 425°F

  2. Stir soymilk and vinegar together for the biscuits and set aside.

  3. Whisk the flours, baking powder, sugar, baking soda, and salt in a medium bowl to combine. 

  4. Cut the Earth Balance into dry ingredients using two knives or a pastry cutter and mix with a fork until the butter has broken into smaller bits and is well coated. 

  5. Add soy milk mixture and continue stirring with a fork until a shaggy dough forms. 

  6. Turn out onto a floured cutting board and shape into a roughly 5" square. Cut dough into 4 square biscuits.

  7. ​​Arrange on a baking sheet, brush with soy milk, and bake until golden brown on the bottom, about 18–20 minutes.


  1. Purée the white beans, vegetable broth, soy milk, all-purpose flour, and miso in a blender or food processor until mostly smooth with a few chinks.

  2. Heat vegetable oil in a small saucepan over medium-high heat. 

  3. Add onions, and cook until softened, about 3 minutes. Add 1 garlic clove, chopped, and poultry seasoning and cook until fragrant, about 1 more minute. 

  4. Add puréed bean mixture, bring to a simmer, and cook, stirring and lowering heat as needed, until thickened, about 5 minutes. Stir in freshly ground black pepper and season with salt. 

  5. Keep warm while you make the tempeh crumbles.


  1. Heat canola oil in a skillet over high heat. 

  2. Add the crumbled tempeh and cook, undisturbed, until well browned in some spots, 5–7 minutes. 

  3. Add nutritional yeast, poultry seasoning, and onion powder and continue to cook, stirring occasionally, until tempeh is well coated in the spices, about 1 more minute. 

  4. Remove from heat, add 2 tsp. maple syrup, and stir to coat. Add crumbles to gravy and stir gently.

  5. Cut biscuits in half. Arrange biscuit bottoms on a plate and top with gravy and tempeh mixture. Top the biscuits and garnish as you like!

Makes 4 servings.

Nutrition facts per serving:  537 calories, 60g carbohydrates, 23g fat, 24g protein



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