Vegan “Beef” and Biscuit

32

Serves

6-8

Vegan “Beef” and Biscuit

(Photography by Sarah Pflug © 2021)

While this recipe may seem modest, it's a crowd pleaser—and one of cookbook author Jo Snyder's favourite recipes. The biscuits are delicious the day after if you grill them in the frying pan.


Filling

  • 1/2 cup onion , diced
  • 2 tbsp fat , (olive oil, plant-based butter, avocado oil)—Heads up! If you have a fatty meat substitute like Beyond Meat, then reduce the fat to half. You don't want them to be super greasy.
  • 1/2 cup geen or red bell pepper , chopped
  • 1/2 tsp pepper , (or more to taste, I always like a bit more)
  • 2 tbsp all-purpose flour
  • 1 cup unsweetened soy milk , (or any nut or oat milk works fine here)

Biscuit dough

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsweetened soy milk , (you might need more, so add more as you need, just like with making any dough)
  • 2 tbsp plant-based butter , melted (to brush the dough with on the inside and outside, also a yummy relish works well on the inside and olive oil works well on the outside too)

Instructions

Make the filling

  1. In a medium frying pan, fry onions in fat.
  2. Add bell pepper and sauté for a minute or two.
  3. Add veggie meat alternative and season with salt and pepper. Let this fry up for a few minutes.
  4. Add flour and mix well. Then add milk and cook the whole thing until it’s thick. Should be like a very, very thick gravy.
  5. Turn the heat off and let it sit while you make the biscuit dough.

Make the biscuits

  1. Preheat oven to 400°F.
  2. In a mixing bowl, combine flour, baking powder and salt.
  3. Add soy or nut milk and mix well. You want to be able to make the dough into a ball. It should have enough liquid to stick together and you should be able to knead it.
  4. On a lightly floured surface, roll the biscuit dough about 1⁄4-inch thick. Don’t be afraid to apply some pressure to that dough to get it into a rectangl-ish shape the best you can.
  5. Brush it with melted plant-based butter (or try the Rhubarb
    Relish page 176), then spread the meat mixture evenly across
    the surface of the dough.
  6. Roll it up like you would if you were making cinnamon buns and cut into 11⁄4-inch thick slices.
  7. Place the slices on a greased baking pan with a bit of depth, at
    least 2 inches deep, again as you would a cinnamon bun.
  8. Bake for 20–25 minutes.

Note:

Reprinted with permission from The Vegan Mennonite Kitchen: Old Recipes For A Changing World by Joe Snyder, copyright © 2021. Published by Pandora Press.

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