Vegan “Beef” and Biscuit


  • Makes6-8 servings
Vegan “Beef” and Biscuit

(Photography by Sarah Pflug © 2021)

While this recipe may seem modest, it's a crowd pleaser—and one of cookbook author Jo Snyder's favourite recipes. The biscuits are delicious the day after if you grill them in the frying pan.


  • 1/2 cup onion, diced

  • 2 tbsp fat, (olive oil, plant-based butter, avocado oil)—Heads up! If you have a fatty meat substitute like Beyond Meat, then reduce the fat to half. You don't want them to be super greasy.

  • 1/2 cup geen or red bell pepper, chopped

  • 1/2 tsp pepper, (or more to taste, I always like a bit more)

  • 2 tbsp all-purpose flour

  • 1 cup unsweetened soy milk, (or any nut or oat milk works fine here)

Biscuit dough

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1 tsp salt

  • 1 cup unsweetened soy milk, (you might need more, so add more as you need, just like with making any dough)

  • 2 tbsp plant-based butter, melted (to brush the dough with on the inside and outside, also a yummy relish works well on the inside and olive oil works well on the outside too)


  • In a medium frying pan, fry onions in fat.

  • Add bell pepper and sauté for a minute or two.

  • Add veggie meat alternative and season with salt and pepper. Let this fry up for a few minutes.

  • Add flour and mix well. Then add milk and cook the whole thing until it’s thick. Should be like a very, very thick gravy.

  • Turn the heat off and let it sit while you make the biscuit dough.

  • Preheat oven to 400°F.

  • In a mixing bowl, combine flour, baking powder and salt.

  • Add soy or nut milk and mix well. You want to be able to make the dough into a ball. It should have enough liquid to stick together and you should be able to knead it.

  • On a lightly floured surface, roll the biscuit dough about 1⁄4-inch thick. Don’t be afraid to apply some pressure to that dough to get it into a rectangl-ish shape the best you can.

  • Brush it with melted plant-based butter (or try the Rhubarb Relish page 176), then spread the meat mixture evenly across the surface of the dough.

  • Roll it up like you would if you were making cinnamon buns and cut into 11⁄4-inch thick slices.

  • Place the slices on a greased baking pan with a bit of depth, at least 2 inches deep, again as you would a cinnamon bun.

  • Bake for 20–25 minutes.


Reprinted with permission from The Vegan Mennonite Kitchen: Old Recipes For A Changing World by Joe Snyder, copyright © 2021. Published by Pandora Press.