Vegan “Beef” and BiscuitBy Chatelaine
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.
- 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)
- 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)
Make the filling
- In a medium frying pan, fry onions in fat.
- Add bell pepper and sauté for a minute or two.
- Add veggie meat alternative and season with salt and pepper. Let this fry up for a few minutes.
- 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.
- Turn the heat off and let it sit while you make the biscuit dough.
Make the biscuits
- Preheat oven to 400°F.
- In a mixing bowl, combine flour, baking powder and salt.
- 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.
- 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.
- 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.
- Roll it up like you would if you were making cinnamon buns and cut into 11⁄4-inch thick slices.
- 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.
- Bake for 20–25 minutes.
Reprinted with permission from The Vegan Mennonite Kitchen: Old Recipes For A Changing World by Joe Snyder, copyright © 2021. Published by Pandora Press.