Vegan Biscuits and Gravy
This vegan biscuits and gravy recipe features flaky vegan buttermilk biscuits drenched in a creamy vegan breakfast gravy infused with veggie sausage. It’s a perfect, filling breakfast for the weekends, but it’s also a great “breakfast for dinner” kind of meal.
Looking for more hearty vegan breakfast entrees? You’ll love this vegan breakfast casserole or freezer-friendly vegan breakfast burritos.
What is Biscuits and Gravy?
Biscuits and gravy is a classic American dish made with warm, flaky biscuits served with creamy gravy. This comfort food is served throughout the United States, especially in the South. It’s usually served for breakfast, brunch, lunch, or even dinner.
The big question is can you make biscuits and gravy vegan? Since this dish is the quintessential American breakfast, having a vegan version just makes sense.
I already have a recipe for flaky vegan biscuits and even some vegan cheddar biscuits. And I’ve been making vegan gravy for years!
Besides, once you have the individual ingredients in your fridge, it’s so easy to reheat and serve this yummy breakfast for the weekdays, too.
Why This Recipe is a Winner
- Adding vegan sausage to the gravy means plant-based protein and a delightful flavor and texture in every bite.
- Fluffy vegan biscuits are the perfect foundation for this favorite breakfast treat.
- Nutritional yeast flakes add a cheesy flavor to the gravy and a little color as well.
You want the best vegan sausage gravy for biscuits. So true! That means your gravy needs to be creamy, and it should definitely have some vegan sausage for flavor and texture.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Biscuits — Some brands offer intentionally or accidentally vegan biscuits. There’s no shame in keeping this recipe simple by using canned biscuits. Or you can make homemade vegan biscuits.
- Vegan sausage — This ingredient is the same as above. Use storebought vegan sausage or make your own vegan sausage patties or even some plant-based sausage crumbles.
- Vegan Butter — You can use storebought or homemade vegan butter.
- Flour — Use all-purpose flour. Depending on where you reside, you may refer to it as all-purpose flour or plain flour. For gluten-free biscuits and gravy, use high-quality gluten-free flour.
- Vegetable broth — The quality of your vegetable broth matters for this recipe. I recommend using Better Than Bouillon Vegetarian.
- Nutritional Yeast Flakes — You can find nutritional yeast flakes in health food stores or online. It adds a cheesy flavor to this gravy.
- Salt + pepper — Add salt and pepper to taste.
How to Make Vegan Biscuits and Gravy
- Bake the biscuits according to the directions.
- Cook the vegan sausage in a skillet over medium heat, using a spatula to break it into pieces.
- To make the vegan gravy recipe for biscuits, add vegan butter to the skillet and cook it until it’s melted.
- Sprinkle flour over the melted butter and sausage while continually stirring.
- Turn the heat to medium-low and stir in the vegetable broth, one cup at a time.
- Stir in nutritional yeast flakes, pepper, and salt, and cook until the gravy thickens.
- Transfer gravy to a serving dish to serve immediately.
- To serve, tear the biscuits and half and place them on a plate. Drizzle with the gravy.
Marly’s Tips
Make vegan gluten-free biscuits and gravy by using gluten-free flour to make the biscuits and the gravy. Be sure to use a gluten-free vegan sausage product as well.
Vegan Biscuits Brands
Looking for store-bought vegan biscuits? Here are favorites to choose from:
- Annie’s Organic Flaky Biscuits are a great option.
- Great Value Buttermilk Biscuits are free of animal products
- Immaculate Organic Flaky Biscuits
- Hy-Vee Buttermilk Biscuits
- Value Corner Homestyle Biscuits
- Pillsbury — several styles of Pillsbury biscuits are accidentally vegan, including Grands Southern Homestyle Original Biscuits and Grands Flaky Layers Buttermilk Biscuits.
Always read the labels because brands change their ingredients from time-to-time.
What to Serve with Biscuits and Gravy
Serve meatless biscuits and gravy with any of the following side dishes:
Storage Tips
Place the gravy in a sealed container and refrigerate for up to 4 days. It can be frozen for up to 2 months. When reheating, add water or broth to thin it out. Biscuits can be refrigerated or frozen in separate containers.
More Vegan Breakfast Ideas
If you love these southern vegan biscuits and gravy, you’ll want to try even more indulgent vegan breakfast recipes:
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Vegan Biscuits and Gravy
Ingredients
- 8 vegan biscuits
Vegan Sausage Gravy
- 1 cup vegan sausage
- ½ cup vegan butter
- ½ cup all-purpose flour
- 2 cups vegetable broth (see note)
- 1 tablespoon nutritional yeast flakes
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
Instructions
- Bake the biscuits according to the directions. While the biscuits are baking, make the gravy.
For the Vegan Sausage Gravy:
- Cook the vegan sausage in a skillet over medium heat, using a spatula to break it into pieces.
- Add vegan butter to the skillet. Use a spatula to break it up into smaller pieces and cook until melted.
- Sprinkle the flour over the melted butter and sausage while continually stirring. Cook for a few minutes until flour has completely absorbed the butter.
- Turn heat down to medium-low and slowly add the vegetable broth, one cup at a time, stirring continuously. Sprinkle with nutritional yeast flakes, pepper, and salt. Stir to combine. Cook for approximately 5 minutes until the gravy has thickened.
- Keep over low heat until ready to serve. Transfer gravy to a serving dish to serve immediately. Alternatively, place in a sealed container and refrigerate for up to 4 days. It can be frozen for up to 2 months. When reheating gravy, add water or broth if it gets too thick while reheating.
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This is my favorite weekend breakfast!