- 1 cup all purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon sea salt
- 4 tablespoons vegan butter, very cold
- 1/2 cup unsweetened almond milk
- 3/4 cup Lightlife Gimme Lean vegan sausage
- 1 tablespoon Cajun seasoning
- 2 teaspoons paprika
- 1 teaspoon minced garlic
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon gumbo filé powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground cumin
- Grapeseed or safflower oil
- 1/2 cup julienned green bell pepper
- 1/2 cup julienned red onion
- 1/2 cup vegan cheese shreds
- Vegan butter
- Raspberry jam (or you favorite flavor)
- Biscuits: Preheat the oven to 425°F. In a medium bowl, mix together the flour, baking powder, and salt. Using a fork, mix in the cold butter until it becomes the size of small peas. Slowly add the milk, gradually stirring until the dough pulls away from the side of the bowl.
- Place the dough onto a floured surface, and knead 15 to 20 times. Pat or roll the dough out to a 1-inch thickness. Cut the biscuits with a large cookie cutter or the top of a juice glass dipped in flour. Repeat until all the dough is used. Brush off the excess flour, and place the biscuits onto a lightly floured baking sheet. Bake for 13 to 15 minutes, or until the edges begin to brown.
- Sausage: In a large bowl, break up the sausage. Add the Cajun seasoning, paprika, minced garlic, black pepper salt, file powder, chili powder, red pepper flakes, and cumin. Mix well. Take 1/4 cup of the sausage mixture and form into a 1/2 inch thick patty. Repeat until all patties are formed. It should make 4 patties.
- In a large skillet over medium-high heat, heat 1/4 cup oil until hot and shimmering. Fry the patties for 3 to 5 minutes on each side until golden brown. Transfer the patties to paper towels to cool. Reserve the oil in the skillet.
- Reheat the skillet with the oil from the sausage over medium heat. Add the bell pepper and onion and sauté until caramelized, 5 to 7 minutes. Use a spatula to push the onions and peppers into four piles large enough to cover the sausage patties and sprinkle the top of each veggie pile with 2 tablespoons of cheese, allowing it to melt. Using a spatula, place the vegetables and melted cheese on top of each sausage patty. Serve with hot biscuits topped with butter and jam, if using, on the side.
- In a large skillet over medium-high heat, heat 1/4 cup oil until hot and shimmering. Fry the patties for 3 to 5 minutes on each side until golden brown. Transfer the patties to paper towels to cool. Reserve the oil in the skillet.