Ingredients

• 1 quart all-purpose flour, plus flour for dusting
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 cup margarine
• 2 cups soymilk
• 1 tablespoon canola oil
• 1 1/2 tablespoons flour
• 3 tablespoons minced garlic
• 1 tablespoon gravy seasoning
• 2 cups unsweetened soymilk
• 6 tablespoons cooked vegan sausage, 1/8-inch diced

Instructions

1. FOR BISCUITS: Sift dry ingredients and whisk together. Divide margarine into pieces and incorporate into flour by hand or with a pastry cutter. Margarine should be completely mixed in (aka no chunks!) Add soy milk and mix by hand. Dough will be fairly wet. Refrigerate dough for at least 1 hour.

2. On a clean, dry, floured table, flatten dough by hand and sprinkle flour over the top. Bake biscuits at 400 degrees for 25 minutes; test for doneness by piercing center of one biscuit with a toothpick. If the toothpick does not come out clean, bake for 5 minutes and recheck.

3. FOR GRAVY: Sauté sausage in large sauté pan for approximately 5 minutes (until seared), then set aside.

4. Meanwhile, heat oil over medium-high heat; add garlic and seasoning mix. Whisk until garlic starts to brown—do not burn. Add flour and whisk thoroughly to form roux.

5. Whisk in soy milk, then cook over low-medium heat until gravy thickens, stirring frequently to prevent burning and sticking. Combine gravy and sausage and stir thoroughly until evenly distributed.