Biscuits...what a kick!

It feels so good in the tummy on a cold winter day. I've been on a biscuit kick for the last week and I have two creations for you.
First, if you haven't gotten "Vegan with a Vengence" for your cooking library, it is a must. I checked out a lot of cookbooks from the library until I found a book that had more than 3 recipes worth using. I love all her recipes! Some have to be altered slightly for the younger tastebuds in our home, but here's why I fell in love with biscuits all over again -

Biscuits with sausage and mushroom sauce

First, the garlic cheese biscuit recipe I posted yesterday works great with this. Second, place the tempeh sausage crumbles from Vegan with a Vengence (also on theppk.com) on the biscuit and lastly, top with Isa's mushroom gravy (again, both book and website)

Tempeh Sausage Crumbles

by IsaChandra
Makes about 2 cups
This is delicious over pasta with marinara sace or as a pizza topping. It’s also good as a burrito filling or served for breakfast alongside scrambled tofu.
Ingredients
8 oz package tempeh
1 tablespoon fennel seed
1 teaspoon dried basil
1 teaspoon dried margoram or oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 teaspoons garlic, minced
2 tablespoons tamari or soy sauce
1 tablespoon olive oil
juice of 1/2 a lemon
Directions
In a saute pan, crumble the tempeh and add enough water to almost cover it. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes. Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

ISA's Mushroom Gravy
The nutritional yeast is optional here, but it does make the gravy a little more creamier, plus adds an extra depth of savory flavor.
4 cups vegetable broth
1/2 cup all purpose flour
1 medium yellow onion, diced small
2 Tablespoons olive oil
16 oz cremini mushrooms, thinly sliced and chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried sage
1/2 teaspoons salt
Several dashes fresh black pepper
1/2 cup dry white wine (chardonnay is great)
2 tablespoons nutritional yeast
In a small bowl, mix the flour with about 2 cups of vegetable broth until well dissolved. Once dissolved, add the remaining broth and mix. Set aside.
Preheat a 2 quart pot over medium heat. Saute the onion in oil for about 5 minutes, until translucent. Add mushrooms, garlic, thyme, sage, salt and pepper and saute for about 5 more minutes.
Add wine and turn heat up to bring to a boil. Let wine reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 20 minutes, stirring often.
Taste for salt and pepper and serve.

And that's how I re-heat it all, without a microwave