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
(4 votes, average: 3.50 out of 5)
Loading...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 unsweetened original 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
Preheat the oven to 400 degrees Fahrenheit.
To make the biscuits, first, combine the apple cider vinegar and almond milk and then set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt.
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.
Pour the milk and vinegar mixture into the flour and butter crumbles and stir to combine. The dough will be somewhat sticky.
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.
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.
Place biscuits on a baking sheet, about 2 inches apart.
Bake for 17-20 minutes. While the biscuits are baking, make the gravy.
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.
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.
Add the vegan sausage to the flour and butter in the pan and stir to coat.
Then, pour in the almond milk and whisk until smooth. Continue cooking, whisking often, until the gravy thickens and begins to boil.
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
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5 Comments
Donna Oakley
October 23, 2019 at 10:30 pmI made this dish for my nephew tonight. He has been vegan for nearly two years. He said he has gone to several vegan restaurants that have vegan biscuits and gravy and they are always out. I decided to try and make for him. I followed your recipe and it was a huge hit. He absolutely loved it. Thanks for the easy to make dish.
Katy Bridges
October 29, 2019 at 9:45 pmWhat almond milk do you use
Maria
October 30, 2019 at 11:24 amI use unsweetened original almond milk.
AD
April 5, 2020 at 10:44 amHello! Do you have any recommended substitutes for the vegan butter?
Maria
April 6, 2020 at 8:42 pmHi! For the biscuits, you could try coconut oil. I’ve never tried it though. Any oil should work as a substitute in the gravy, depending on your taste preference. Let me know how it goes if you try substitutions!