1 batch Fluffy Southern Biscuits
3 cups diced mushrooms
1 small onion
2 teaspoons vegan butter
2 cups water
2 teaspoons low sodium Better Than Bouillon
1 teaspoon minced garlic
4 tablespoons flour
1 tablespoons tomato paste
1 teaspoon dried thyme
pepper to taste
vegan cheddar shreds
diced green onions
Bake biscuits according to recipe
In a medium sized skillet, melt 2 teaspoons of butter. Add the onion, garlic, and mushrooms and allow to cook until onions are translucent.
Sprinkle the flour on top of the veggies and let cook for about a minute.
Whisk togher the water, better than bouillon, and tomato paste and pour into pan.
Add the spices and continue whisking until the gravy begins to thicken.
Once gravy has thickened, allow to simmer for a few minutes.
If adding cheddar shreds, place biscuits in an iron skillet or casserole dish. Cover in gravy and sprinkle with cheese. Turn oven to broil and leave the pan in the oven just long enough for the cheese to melt and get bubbly. Do not take your eyes off the biscuits while they are in the oven. They will burn VERY QUICKLY while on broil if you do not watch them.
Once cheese is melted, remove biscuits from the oven, and sprinkle with diced onions and tomatoes to serve.