Biscuits and Mushroom Gravy

Meatless Mondays

You read it right, gluten free and vegan. Life does not suck.

Hearty, yummy and totally gluten free and vegan. You are welcome ;)

Hearty, yummy and totally gluten free and vegan. You are welcome ;)

Biscuits and Mushroom Gravy

Serves 4-6 people

Gluten free

Nut free

Soy free if using soy free Earth Balance buttery spread and omit the soy sauce


3/4 cup coconut milk

1/4 cup water

1 tablespoon apple cider vinegar

1 cup tapioca flour (130g)

1 cup rice flour (170g)

2 teaspoons baking powder (10g)

1/2 teaspoon baking soda (4g)

1/4 teaspoon salt

1/2  tablespoon dried basil (2g)

1 teaspoon dried dill

3 Tablespoons cold Earth Balance buttery spread  (45g)

  • Place butter in the freezer for at least 10 minutes.

  • Preheat oven to 450°.

  • Lightly oil a baking sheet or place a piece of parchment paper over the baking sheet.

  • Combine coconut milk, water and apple cider vinegar in a small bowl and set aside.

  • In a medium size bowl, add rice flour, tapioca starch, baking powder, baking soda, salt, dried basil and dried dill. Gently stir to combine.

  • Add cold buttery spread to flour mixture and use a pastry cutter or two knives to incorporate. Don’t overmix, it will lead to hard biscuits.

  • Pour in the coconut milk/apple cider mixture and stir until just combined.

  • Place 1 heaping tablespoon of batter (45g) at a time on a baking sheet and cook for 10 minutes.

  • Makes 12 biscuits


1/4 cup Earth Balance buttery spread (40g)

1/2 yellow onion, diced (135g)

4 large garlic cloves, minced

5 cups mushrooms, sliced (365g)

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 teaspoon dried basil

1 teaspoon salt

1/4 cup rice flour (40g)

2 cups of water (475ml)

1 Tablespoon soy sauce

5 turns fresh black pepper

  • Melt Earth Balance in a large skillet and saute the onions and garlic for 5 minutes.

  • Add mushrooms, thyme, marjoram, basil and salt and cook for 4 minutes, stirring occasionally so that mushrooms don’t stick to the bottom of the pan.

  • In a small mixing bowl add the water and the rice flour and whisk to combine.

  • Slowly add water mixture to the mushrooms and stir to combine.

  • Add soy sauce and cook on low for 4 minutes, stirring occasionally until gravy thickens.

  • Pour warm gravy over warm biscuits.

Molly Patrick has worked in the vegan food realm since 2003. She has done everything from opening vegan restaurants from the ground up to writing vegan cookbooks.  She is currently wrapping her up her second cookbook, due out summer 2013. Read her blog or sign up for her free emails.  Follow her on twitter Facebook

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About Molly Patrick

Molly has been helping people better their eating habits for years. In fact, it is her great passion to assist and support people in developing a thriving lifestyle. She writes vegan cookbooks to share her passion and show just how varied and exciting plant based food can be.
She loves to travel and is always inspired by the food of global cultures.
Additionally, Molly has opened vegan restaurants in California and Texas as another way to get healthy and delicious plant based food to the masses.
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