This is another favorite here in our house. The biscuit recipe I get from The Joy of Vegan Baking, I like this one because it doesn't use shortening, which I prefer not to use whenever possible. The gravy recipe is from Vegan with a Vengeance.
For the gravy, the tempeh is cooked up with some spices (I double the crushed red pepper) first and then pureed white beans, olive oil, and water are added. The resemblance to white gravy is uncanny--although this version is protein-packed and cruelty free! I have made this dish for more non-vegan than anything else. They've all loved, so it has great crossover appeal as well!
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!