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  1. The Organized Dreamer

    Here’s another way, if you’re up for experimenting w/ another. I made it twice this week and just thinking about them makes my mouth water: 2 c flour (I usually use half whole wheat and half unbleached all purpose)1 T baking powder1 t salt1/3 c oil (I use safflower)2/3 c milk (I use almond)1/2 t cream of tarter1-2 T unprocessed sugarMix dry ingredients and wet ingredients in separate bowls. Slowly add in flour mixture until moistened. Roll out dough, cut biscuits and bake at 375 15-20 minutes.

  2. Noelle

    Dang, this DOES look good! almost 2 yrs ago too.

  3. Amanda

    This is one of my favorite go-to recipes: thanks for sharing this, Amber! I like the “sausage” with a homemade vegan mushroom gravy too.

    I’m thinking this would be a great way to prepare a vegan “sausage” stuffing for a Thanksgiving meal too! 🙂

  4. Trish @ MyBigFatBundt

    Oh, my…gravy made with beans?? How genius! Just wondering though…have you ever tested this out WITHOUT the ‘sausage’ crumbles, and do you think the taste would be okay…or perhaps adding some of the ‘sausage’ spices to the ‘gravy’? I never have any soy products in my home, aside from soy sauce, as they piss off my thyroid…ughh, even just one serving makes my body unhappy. 🙁 But I’m wondering here…tempeh is fermented, no? In that case I might be able to tolerate a little. I don’t remember the science of how it breaks down, but I remember my herbalist telling me that small quantities of fermented soy are okay as the fermentation process breaks down the phytoestrogens, or causes them not to bind to receptor sites in the body??…anyhow, something to that effect. All I really heard was stop drinking soymilk, and get off the tofu! lol…

  5. Cassidy

    Oh my. I literally just got done making this, and it. Is. Spectacular. :’) Thank you so much for the recipe! All I changed was the crumbles…I used mushrooms instead. Somehow, it worked.

  6. Jessica

    My vegan family loved this. My 5 yr old and 18 month old devoured it and wanted more! This is definitely kid (& mom and dad) approved! Thanks for this recipe, we will use it many more times.

  7. Christine

    Can you use almond milk instead of soy milk for the biscuits?

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