Notes: I’ve used both white and whole wheat flour in the biscuits and the gravy. Not a big noticeable difference once I top with salsa.

Biscuits…
Notes: Makes 4 biscuits.

Ingredients:
1 cup flour
1 teaspoon baking powder
1/2 – 3/4 cup applesauce
Rice Milk as needed

Directions:
Mix flour and baking powder in bowl.
Stir in applesauce until a nice doughy consistency. Add rice milk if needed to reach constancy.
Bake in preheated oven at400 degrees for 10 – 15 minutes.

Gravy…

Ingredients:

Cooked sausage
2 cups milk
6 tablespoons flour
4 tablespoons extra-virgin olive oil
S&P

Directions:

In a saucepan whisk all other ingredients together and cook over medium heat.
Continue to whisk until the gravy has just started to boil and thickens up.
Stir in sausage.

Notes: Makes 4 biscuits. Should be able to easily double (or more) the recipe.

Ingredients:
1 cup flour
1 teaspoon baking powder
1/3 – 3/4 cup applesauce

Directions:
Mix flour and baking powder in bowl.
Stir in applesauce until a nice doughy consistency.
Bake in preheated oven at400 degrees for 10 – 15 minutes.

Notes: I also included chopped green onions and frozen tater-tots that I microwaved to thaw and then through in the mix. This was pretty good.

Ingredients:
1 box extra-firm tofu
2 tbsp nutritional yeast
1 tbsp yellow mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp cumin
½ tsp turmeric

Directions:
Squeeze water out of tofu and place it in the center of a non-stick or greased or sprayed skillet. Break tofu up into chunks. Cook over medium-high heat for 3-4 minutes. Add remaining ingredients and stir. Cook and stir for another 5-10 minutes.

Notes: Really good.

Ingredients:
1 cup plant-based milk
1 tsp lemon juice
2 tsp vanilla extract
3 tbsp pure maple syrup
¼ cup light brown sugar
2 cups whole wheat pastry flour
¼ cup unsweetened cocoa
½ tsp salt
½ tsp baking powder
½ tsp baking soda
¼ cup vegan chocolate chips
1 cup confectioners sugar
1 tbsp pure maple syrup
1 tsp vanilla extract
1 tbsp plant-based milk

Instructions:
Preheat oven to 350F. In a small bowl, whisk 1 cup non-dairy milk, lemon juice, 3 tbsp maple, light brown sugar & 1-2 tsp vanilla together until foamy and bubbly. In a large bowl, whisk flour, cocoa, salt, baking powder, baking soda and chocolate chips (crushed). Pour wet into dry and use a spatula to combine. Spoon into a greased 6-donut pan. Bake 15 minutes. Meanwhile, make icing by whisking the last ingredients together (confectioners sugar, 1 tbsp maple, 1 tsp vanilla and 1-2 tbsp non-dairy milk). Submerge cooked, but cool, doughnuts into icing and let glaze drip off. Transfer to wire wrack for drying.

Source: Happy Herbivore.

Notes: Makes 12 donuts

Ingredients:
2 2/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking soda
2 teaspoons ground nutmeg
1 teaspoon salt
1 cup soy, almond, or rice milk
¼ cup canola oil
¼ cup white or apple cider vinegar
1 teaspoon pure vanilla extract
Vanilla or Chocolate Glaze (recipe to follow)
Optional toppings: Rainbow or chocolate sprinkles, chopped toasted almonds, shredded coconut, mini chocolate chips.

Directions:
Preheat the oven to 375 degrees. Lightly grease two donut pans.

In a large bowl, whisk flour, sugar, baking soda, nutmeg, and salt. In a medium bowl, whisk nondairy milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk together quickly until just combined. Do not over mix.

Using a pastry bag or plastic bag with the tip cut, pipe batter into the prepared donut pans and bake for 10 to 12 minutes. Remove the pan from the oven and let sit 5 minutes before unmolding.

Chocolate Glaze
¼ cup semisweet chocolate chips (dairy-free)
2 tablespoons plus 1 teaspoon soy, almond, or rice milk
½ cup powdered sugar

In a double boiler or microwave, melt the chocolate chips and nondairy milk together. Whisk in the powdered sugar until smooth. Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve.

Old-Fashioned Glaze
1 cup powdered sugar
2 tablespoons soy, almond, or rice milk

In a small bowl, whisk the powdered sugar and nondairy milk until smooth.

To assemble donuts: Dip each donut into the glaze, covering the top. Twist the donut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.

Notes: This recipe is loosely based on the Zeb’s Waffles recipe from the My Beef With Meat cookbook. These turned out better than I expected. We served with fresh blueberries and pure maple syrup. If you like your waffles light and airy these aren’t for you. They are dense and hearty.