Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking by Katie Koteen & Kate Kasbee

Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking by Katie Koteen & Kate Kasbee

Author:Katie Koteen & Kate Kasbee [Koteen, Katie]
Language: eng
Format: epub, azw3
Publisher: Page Street Publishing
Published: 2017-06-19T22:00:00+00:00


Biscuits and Gravy

Nut-free

Splurge: Add fresh herbs like thyme or rosemary to the gravy with the salt and pepper

Serves 4 • 40 minutes to prepare

Here’s an interesting fact: Several brands of those store-bought biscuits in a can are vegan. So if you’re not up for some biscuit prep, grab a can. But if you are (they’re pretty easy), know that your efforts are best spent making a lot. Any uncooked biscuits can be frozen for later. Just remember not to defrost them before baking and bake for a few minutes longer than you usually would.

The secret to making good biscuits is keeping all your ingredients cold, ice cold. By nature, vegan butters are softer than real butter, so we always cut our butter into ½-inch (13-mm) cubes and pop them in the freezer for about twenty minutes before we start working. If you can find vegan butter in sticks, it makes measuring and cubing butter much easier.

1 tbsp (15 ml) apple cider or white vinegar

¾ cup (177 ml) nondairy milk, soy works best

2 cups (250 g) flour

2 tsp (8 g) sugar

1 tsp salt

1 tbsp (11 g) baking powder

½ cup (115 g) vegan butter, cut in ½-inch (13-mm) cubes and chilled in the freezer for 20 minutes

GRAVY

4 tbsp (57 g) vegan butter, divided

4 oz (113 g) white mushrooms, diced small

3 tbsp (23 g) flour

3 cups (710 ml) nondairy milk, warmed slightly

Salt and pepper

Fresh thyme or rosemary, optional



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