Biscuits & Gravy substitute?

I make it vegan without soy products, however I haven't figured a good way of doing it raw because..well, all my bread attempts thus far have been wretched.

As for the cooked Vegan: Coconut oil seasoned with hot (though you can use regular) paprika, crushed pepper (my grinder has green, RED {important that}, white, and black peppercorns-makes all the difference), a small small amount of sage, salt (sausage has quite alot of that ingredient), then the flour, and I use coconut milk (because it is thicker and richer and mum always said to use 1/2 and 1/2), with a little rice or hemp milk added. The wholegrain biscuits are done just like any other recipe only with oil or vegan shortening. Most times I do leave the milk out of the biscuit recipe because I use so much in the gravy and it's just going to be under the gravy anyway. :)

I don't know if that helps at all seeing that there are no measurements and you wanted raw. But one step healthier is better than nothing. :)

this is a tough one... I dont know if a raw version is really gonna work. Ive made some raw 'scrambles' before and they just havent wowed me.
If you want a healthier version, www.happyherbivore.com has a mostly fat free recipe for vegan biscuits and gravy and oil-free tofu scramble. It looks awesome.

Okay, I'm just making this up, and it may be crazy, but: thinly slice some fennel and marinate it with sun-dried tomatoes in some water. This gives you the flavor of sausage. You can mince it together and maybe dehydrate it a bit.

Use almond meal to make up some dry, neutral-tasting 'cakes.' This is the biscuit. I like the seasoning suggestions from have_mersey.

Juliano's cookbook has a pretty good gravy recipe although it's SALTY.

wow. that is a very creative recipe. thanks a lot for your ideas. much appreciated.

I forgot about fennel. I have fennel seed and I should probably add it to my spice blend when making B&G. MM.