Vegan Noodle Casserole

I found some eggless dumpling noodles at the Candler Park Market (If you live in Atlanta they have awesome vegan sandwiches!  mmmmm their dill seitan mock-chicken salad on ciabatta with vegenaise spinach and tomato is my fave..)  Anyway we decided to use the noodles to make a "can't believe it's vegan" style casserole. 

Ingredients:
Onion
Garlic
Mushrooms
Vegan sausage (we used Light Life brand Smoked Style)
Extra firm tofu
Daiya cheddar style vegan cheese
Bread Crumbs
Almond Milk
Flour
Vegan butter
Nutritional yeast
Beer
Seasonings

First, cook the dumpling noodles according to package directions.  In a saute pan, head some oil and add the onions, garlic, then the sausage (wait to add the mushrooms until the end).  Then you're going to make a cheezey sauce.  Start a roux with some butter and flour, then add almond milk, vegan cheese, and nutritional yeast.  Next I crumbled some tofu in there, and even poured in some beer (feelin crazy!) and seasoned it. When the sauce had the consistency I wanted, I added the sausage and mixed it all together.  Sorry I didn't include measurements, but with a little trial and error you'll get it! 

Before:

 After:

 Lightly grease a casserole dish, and add the noodles.  Pour the sauce over top, sprinkle more Daiya, and put a layer of bread crumbs over it all.  Cover in aluminum foil and bake for about 45 minutes on 350.  Uncover and bake for 15 more minutes to get the bread crumbs nice and brown on top. 

Drop Biscuits 'N Gravy

I am finally getting over my weird intimidation with baking and cracking open this amazing cookbook: "The Joy of Vegan Baking" by Colleen Patrick-Goudreau.  She has perfected countless vegan recipes for breads, cookies, cakes, and everything in between.

I almost didn't believe it when the biscuit recipe said prep time: 5 minutes.  Could it be this easy to make tasty biscuits?  Yep!  Here's how:

Biscuit Ingredients:
1 2/3 Cups unbleached all-purpose flour
1 tblsp baking powder
1/2 tsp salt 
2/3 cup almond milk
1/3 cup melted Earth Balance (or you can just use canola oil)

Preheat oven to 475, and lightly grease a baking sheet.  Combine the dry ingredients first, then add the milk and oil and stir with a fork.  The batter should be thick.  Use two spoons to put little scoops of batter on the cookie sheet.  (We also made traditional-sized biscuits with this recipe and they turned out fine.  The mini ones were PERFECT for the biscuits n gravy, though).  Bake for about 8 minutes.

Gravy ingredients:
Earth Balance vegan butter
almond milk
flour
diced onion
vegan sausage (We used Light Life brand)
seasonings

For the vegan gravy, we made a roux with the butter and flour, then added the almond milk.  Simmer for a few minutes and you can add a little more flour/milk to get the consistency you want. Stir and simmer.  In a separate pan, we sauteed the onion and sausage, then added it to he gravy.