Meatless Country Biscuits and Gravy
By: Leah Rodrigues
Published: September 1, 2014

Meatless country biscuits and gravy from The Egg Farm is a genius recipe that every vegetarian should make.  Traditional biscuits and gravy is studded with golden brown and crispy sausage crumbles but in this meat-free version eggplant is used instead.  Eggplant is finely diced and cooked with onions and jalapeno before it's added to the incredibly creamy gravy.  The gravy is then spooned into a warm and flaky biscuit and served with tomatoes.  Feel free to add a fried egg or two too!
To achieve the perfect white country gravy, you must first master a roux.  This classic French sauce is the foundation for many dishes including biscuits and gravy, gumbo, etoufee.  Typically, it is equal parts flour and fat (usually butter or bacon drippings) that are cooked together   to be the thickening agent for a sauce or gravy. Essentially, melted butter and flour are mixed together in a pan (it should look similar to the consistency to wet sand) and then, the liquid, whether it be stock, milk or cream, is added very slowly in stages.  It's important to continuously whisk the mixture so your sauce will be silky smooth.
For full recipe instructions, click here.