Today is the day. The Vida Vegan Con Bazaar has arrived in Austin, TX. A few hours from posting this, I will be in vegan heaven collecting cruelty-free swag and meeting more vegans than I’ve ever been in a single room with. I’m going to be a kid in a candy shop. A vegan candy shop. I can’t wait. I want to make sure I post a yummy recipe before heading out because who knows how long it will take me to recover from rolling in all the swag I’ll be getting.
On Monday I posted my recipe for Cheesy Broccolini & Brown Rice Patties, so don’t get these confused. I had a bunch of leftover broccolini and needed something to do with it, so I came up with the idea of a savory breakfast biscuit because who doesn’t love those? If you’re gluten free and miss those ultra bread-y products, I think you’ll enjoy these biscuits. They hit the spot!
The directions in this recipe are very simple and straightforward. First, you mix your dry ingredients together in a medium or large bowl.
- 1Β 1/4 cups brown rice flour
- 1/4 c garbanzo bean flour
- 1/4 c almond meal
- 1/4 c nutritional yeast
- 1/4 tsp each of salt & pepper
- 1/4 tsp garlic powder
- 1/8 tsp paprika
Wash 3 stalks of broccolini and chop a little off the ends. Steam over medium low heat for 2-3 minutes or until fork tender. Drain and chop into small pieces.
While that’s cooling, heat about 1 tsp of extra virgin olive oil or coconut oil over medium heat and saute 1/4 cup of chopped yellow onions until brown.
Add 3/4 cup of non-dairy milk (I used cashew milk) to the dry ingredients and mix well. Stir in the broccolini, the sauteed onions, and 1/2 cup of Daiya cheese shreds (cheddar, pepper-jack, or mozzarella).
It will be kind of wet for a dough consistency, but that’s okay. Spoon out onto a parchment lined baking sheet and form into oval shapes. This will make about 5 large biscuits. If you want even more cheesiness, sprinkle some Daiya cheese shreds on top. Bake for approximately 20-25 minutes at 350 degrees.
Pull them out of the oven once they start to brown around the edges. They taste great with Cholula Hot Sauce. I ate them all in one day, but I’m sure you can store them in a covered container in the fridge for a few days π
Deeeeelicious! And oh so filling. Would be great with a faux breakfast sausage or a tofu scramble. Yum!
- 1 1/4 cups brown rice flour
- 1/4 c garbanzo bean flour
- 1/4 c almond meal
- 1/4 c nutritional yeast
- 1/4 tsp each of salt & pepper
- 1/4 tsp garlic powder
- 1/8 tsp paprika
- 3 stalks of broccolini
- 1 tsp extra virgin olive oil or coconut oil
- 1/4 cup chopped yellow onion
- 3/4 non-dairy milk
- 1/2 cup Daiya cheese shreds
- Mix your dry ingredients together in a medium or large bowl.
- Wash broccolini stalks and chop a little off the ends. Steam over medium low heat for 2-3 minutes or until fork tender. Drain and chop into small pieces.
- While that's cooling, heat extra virgin olive oil or coconut oil over medium heat and saute the chopped yellow onions until brown.
- Add the non-dairy milk (I used cashew milk) to the dry ingredients and mix well. Stir in the broccolini, the sauteed onions, and Daiya cheese shreds (cheddar, pepper-jack, or mozzarella).
- It will be kind of wet for a dough consistency, but that's okay. Spoon out onto a parchment lined baking sheet and form into oval shapes to. This will make about 5 large biscuits. If you want even more cheesiness, sprinkle some Daiya cheese shreds on top. Bake for approximately 20-25 minutes at 350 degrees.
- Pull them out of the oven once they start to brown around the edges. They taste great with Cholula Hot Sauce. I ate them all in one day, but I'm sure you can store them in a covered container in the fridge for a few days π
I hope you enjoy. Let me know if you have any suggestions or variations. Excuse me now, I’m gonna go live it up at Vida Vegan Con!
Jillian β₯
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