June 24, 2011

Vegetarian Biscuits and Gravy

almost passes for biscuits and sausage gravy. almost.

Biscuits & Gravy
Vegetarian Times 2008 Reader Recipe 3rd Place Winner

8 Servings

1 cup brown lentils, rinsed and drained
¼ cup olive oil
½ cup finely chopped onion
½ cup diced red bell pepper
¼ cup diced carrot (1 carrot)
2 cloves garlic, minced (2 tsp.)
¼ cup plus 1 Tbs. unbleached flour
1½ tsp. ground black pepper
1 tsp. smoked paprika
½ tsp. ground yellow mustard seed
¼ tsp. red pepper flakes
1/8 tsp. rubbed (crumbled) sage
2½ cups low-fat milk
½ cup Annie’s Naturals Cowgirl Ranch Dressing
8 whole-grain biscuits or 4 English muffins
  1. Bring lentils and 3 cups water to a boil in 2-qt. saucepan. Reduce heat to medium-low; simmer 30 minutes, or until just tender. Drain, and set aside.
  2. Heat oil over medium-high heat in large skillet. Add onion and cook 5 minutes, stirring occasionally. Add bell pepper, carrot, and garlic, and cook 5 to 8 more minutes, or until vegetables are tender but not mushy. Stir in flour, black pepper, paprika, mustard, red pepper flakes, and sage; cook 1 minute, stirring constantly. Gradually add milk, stirring after each addition. Cook 3 to 5 minutes, whisking constantly, until gravy comes to a gentle boil. Remove from heat, and stir in ranch dressing and drained lentils.
  3. Split biscuits or English muffins. Lightly toast English muffins, if using. Place biscuits on plates, and top with gravy.

PER SERVING: Calories 461, Protein 16g, Total fat 21g, Carbs 55g, Cholesterol 11mg, Sodium 379mg, Fiber 11g, Sugars 9g

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