Rethinking Biscuits and Gravy by Adding in Diced Carrots, Chickpeas, and Crumbled Tofu
Ingredients
- 1 tbl olive oil
- 2 tbl tapioca or corn starch
- 4 button mushrooms diced
- 2 cloves garlic minced
- 1 carrot diced
- 1/2 medium onion minced fine
- 2 tsp paprika
- 1 tbl dried parsley (optional)
- 1 tsp kosher salt
- 1/4-1/2 tsp ground pepper
- 1 1/2 cups non-dairy milk
- 1 tbl aminos (i used coconut)
- 1 container chinese style tofu
Preparation
Add crumbled tofu to non-oiled pan. Cook until it starts to brown. Add oil and saute garlic, mushrooms, and onion. (If using carrot add at this point too) Onions should be transparent, but browned is better. A few Tbl of water if it's browning too quickly. Add paprika, salt, parsley, and aminos. Add starch to milk and whisk in well then pour into pan. Stir while heating. Cook until thick, about 3-4 min. More milk or water to thin to desired consistency. Once ready add in chickpeas
Can use dairy milk and can omit tofu. I like the additional protein and texture of the tofu. This gravy is good on biscuits, rice, noodles, or potatoes. Get creative! At 4 hearty servings this gravy is only 1-2 @ww SP