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  • Vegan Biscuits & Gravy

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    vegan

    A delicious vegan version of biscuits and gravy made from scratch with homemade biscuits, meatless sausage crumbles, and creamy gravy.

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    Vegan Biscuits & Gravy

    One of Alex’s favorite meals of all time is biscuits and gravy and, for some time, was curious to try a vegan version. He bugged me for a long time to develop this recipe and I’m glad he did. I’m not the biggest fan of biscuits and gravy because it is one of those meals that has very little nutritional value and is loaded with fat. However, it is a delicious and fun meal to have from time to time. Biscuits and gravy from scratch makes a great weekend cooking activity.

    This vegan recipe is somewhat healthier than traditional biscuits and gravy because it doesn’t have all the meat fat and milk fat. For the sausage, I use my vegan sausage crumbles recipe. It is a delicious mix of mushrooms, sunflower, pumpkin, and flax seeds, and lots of spices. Converting my tried and true biscuit recipe to a dairy-free version was simple. Though it may not be a healthy meal, it turns out vegan biscuits and gravy is not all that difficult to make and every bit as delicious.

    In our area of the Midwest, it’s pretty hard to find vegan biscuits and gravy at a restaurant. A great little vegetarian restaurant in Bloomington, Indiana, called The Owlery, serves biscuits and gravy on Sundays. Though, I’m not sure if it’s vegan or not. We have yet to make it to The Owlery on a Sunday. Do you know of any restaurants that serve vegan biscuits and gravy? Alex and I have been know to travel for food.

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    Vegan Biscuits & Gravy

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    Yield: 6 Servings
    Prep Time: 30 minutes Cooking Time: 30 minutes

    A delicious vegan version of biscuits and gravy made from scratch with homemade biscuits, meatless sausage crumbles, and creamy gravy.

    Ingredients

    • For the biscuits:
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 5 tablespoons vegan butter (I use Earth Balance baking sticks)
    • 1 cup almond milk
    • 1 tablespoon apple cider vinegar

    • For the gravy:
    • 1/2 cup vegan sausage
    • 2 tablespoons vegan butter
    • 2 tablespoons all-purpose flour
    • 1 1/2 cups almond milk
    • salt, to taste
    • freshly ground pepper, to taste

    Instructions

    1

    Preheat the oven to 400 degrees Fahrenheit.

    2

    To make the biscuits, first, combine the apple cider vinegar and almond milk and then set aside.

    3

    In a medium bowl, mix together flour, baking powder, baking soda, and salt.

    4

    Cut the butter into small cubes (about 20 or more) and then add to the flour mixture. With clean hands, work the butter into the flour to form small crumbles. You can use a pastry blender instead of your hands if you prefer.

    5

    Pour the milk and vinegar mixture into the flour and butter crumbles and stir to combine. The dough will be somewhat sticky.

    6

    On a floured surface, pat the dough out until it is about an inch thick. Fold in half, and then pat it down to an inch thickness again. Repeat 1-2 more times. If the dough is sticking, sprinkle with a bit of flour.

    7

    With the dough at 3/4 - 1-inch thickness, use a small cup (about 3 inches in diameter) to cut out biscuits. The last one or two biscuits can be hand formed from scraps. Makes about 6 biscuits.

    8

    Place biscuits on a baking sheet, about 2 inches apart.

    9

    Bake for 17-20 minutes. While the biscuits are baking, make the gravy.

    10

    To make the gravy, prepare the vegan sausage, if you haven't already, and then set aside. I like to make it ahead of time and then warm it up when needed.

    11

    Preheat a 10-12 inch skillet (preferably cast iron) over medium heat. Add 2 tablespoons of vegan butter to the skillet. Once melted, sprinkle 2 tablespoons of flour in the pan and cook for about 5 minutes, stirring often with a whisk.

    12

    Add the vegan sausage to the flour and butter in the pan and stir to coat.

    13

    Then, pour in the almond milk and whisk until smooth. Continue cooking, whisking often, until the gravy thickens and begins to boil.

    14

    Serve immediately.

    Nutrition

    • Serving Size: 1 biscuit + 1/4 cup gravy
    • 325 Calories
    • 35g Carbohydrates
    • 17g Fat
    • 2.2g Fiber
    • 6.3g Protein
    • 4.4g Saturated fat
    • 0.3g Sugar
    Estimated per-serving amount

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