Biscuits and gravy, traditionally heavy on dairy and pork, is no one’s idea of a heart-healthy meal. “To lower cholesterol, you really want to focus on cutting back on animal fats,” says Grace Derocha, a registered dietitian and spokesperson for the American Academy of Nutrition and Dietetics. Swapping fiber-rich beans for the usual sausage is a move that subtracts ingredients that raise cholesterol while adding ones that help lower it.
“There’s so much flavor and protein in white beans and tempeh, and they can mimic the texture of meat,” Derocha notes. Using nondairy milk, vegan butter, and whole wheat flour helps cut saturated fat and cholesterol further. (If you don’t want to cook the tempeh, though, you can substitute your favorite store-bought plant-based breakfast sausage.)
Derocha notes that just because a butter is vegan doesn’t make it healthy; it still contains saturated fat, which can increase cholesterol. But a little goes a long way toward creating the flavor and texture you want from a biscuit. And when thinking about nutrition, it’s important to consider how a dish compares to what it’s replacing. This version of the classic still feels right for a celebratory brunch; its hearty flavor profile makes it a good candidate for Father’s Day.
The vegan gravy uses vegan chicken broth, such as Better Than Bouillon No Chicken, but you can also use water. Some vegetable broths add a grassy, vegetal flavor that’s less appealing here, though a mushroom broth can work. A small amount of salt balances the flavors in this dish—and you can adjust to your taste—but if your doctor has advised that you adjust your sodium intake, reduce as needed.
Note: You can make the gravy and tempeh ahead of time, but don’t mix them together until you are about to warm and serve. If the gravy has thickened too much, add a little water after it’s warmed. It’s best to make the biscuits just before serving, but you can double the recipe if you want to have extras on hand.