Vegan Biscuits and Gravy

Yep, these are the best vegan biscuits and gravy! A thick, peppery mushroom gravy coats impossibly flaky biscuits. All we can say is: wow. Are you a biscuits and gravy lover? Hailing from the state of Minnesota, I didn’t know what biscuits and gravy were until I moved south to Indiana. Here, I was intrigued to find that biscuits topped with a thick white sauce of crumbled sausage counted as breakfast. And after trying it, I found it oddly satisfying! Alex’s family are big fans of this hearty breakfast. So once Alex and I started eating more plant based recipes, we realized we’d have to find a vegan version. Thus, our vegan biscuits and gravy recipe was born! And let us tell you: it is every bit as satisfying as the original. (We think.) Why vegan biscuits and gravy? This website is devoted to mostly healthy, plant based recipes made of whole foods. So are these vegan biscuits and gravy a healthy, whole food breakfast recipe? Not really. This one counts as an occasional treat we’d serve as part of a special breakfast or brunch. Which 100% fits into our philosophy of all things in moderation! Why make vegan biscuits […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Yep, these are the best vegan biscuits and gravy! A thick, peppery mushroom gravy coats impossibly flaky biscuits. All we can say is: wow.

Vegan biscuits and gravy

Are you a biscuits and gravy lover? Hailing from the state of Minnesota, I didn’t know what biscuits and gravy were until I moved south to Indiana. Here, I was intrigued to find that biscuits topped with a thick white sauce of crumbled sausage counted as breakfast. And after trying it, I found it oddly satisfying! Alex’s family are big fans of this hearty breakfast. So once Alex and I started eating more plant based recipes, we realized we’d have to find a vegan version. Thus, our vegan biscuits and gravy recipe was born! And let us tell you: it is every bit as satisfying as the original. (We think.)

Vegan biscuits and gravy

Why vegan biscuits and gravy?

This website is devoted to mostly healthy, plant based recipes made of whole foods. So are these vegan biscuits and gravy a healthy, whole food breakfast recipe? Not really. This one counts as an occasional treat we’d serve as part of a special breakfast or brunch. Which 100% fits into our philosophy of all things in moderation!

Why make vegan biscuits and gravy? If you love this hearty Southern-style breakfast but also want to cut back on meat, this is the perfect way to indulge. The creamy, savory mushroom gravy packs just as comforting of a punch as sausage country gravy. And the vegan biscuits are impossibly flaky. Ready to hear our secrets?

Vegan biscuits

These are the best vegan biscuits.

OK, these vegan biscuits must be on your list of things to try if you love to eat plant-based! They’ve got those signature layers, but are made 100% of plants. The secret? Something we don’t often use: vegan butter. Because so many vegan butters are processed, Alex and I hadn’t been using it in our cooking. However: these days it’s easier to find a minimally processed vegan butter. And, our tests with coconut oil led to vegan biscuits that were dry and crumbly after they cooled. Vegan butter resulted in the best moist texture and savory flavor.

When you’re shopping for vegan butter for these biscuits, try to find one that is minimally processed with real food ingredients. Another plus is organic! We used Miyoko’s Vegan Butter, which is made with mostly cashews and coconut (and happened to be organic). Let us know in the comments below if there are other vegan butter brands that you love.

The only special tool you need? A biscuit cutter.

Vegan mushroom gravy

Secrets to vegan mushroom gravy

Let’s move on to the sauce side of these vegan biscuits and gravy! Alex and I have a great vegan brown gravy that’s perfect on mashed potatoes. But for this recipe, we needed a country gravy to mimic the pale, chunky sausage gravy that’s traditional in this recipe. Here are the secrets to this vegan mushroom gravy:

  • Mushrooms and onion. To make those signature sausage chunks, we used diced mushrooms and onion. Use a mix of shiitake and baby bella mushrooms for a nuance in flavor, or go all baby bella.
  • Smoked paprika and fennel. Fennel seed is used in Italian sausage, so it adds a meaty flair. Smoked paprika adds a hint of smokiness.
  • Flour and almond milk. The standard country gravy uses flour as a thickener, and milk as the liquid. Unsweetened almond milk works just as well as dairy milk in this gravy.

How to reheat gravy

Vegan gravy has a tendency to thicken up even further as it cools. If you have leftovers that you refrigerate, we recommend warming the gravy in a saucepan over low heat to loosen it up a bit. If the gravy is still too thick once it’s heated through, stir in a little almond milk. And we mean a little, as in a tablespoon or so! You don’t want it to become too runny.

Vegan biscuits and gravy

Other plant based breakfast recipes

Want to stay plant based for breakfast or brunch? Here are a few other of our favorite plant based ways to start the day, some healthy and some more decadent:

This vegan biscuits and gravy recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Vegan biscuits and gravy

Vegan Biscuits and Gravy


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

Yep, these are the best vegan biscuits and gravy! A thick, peppery mushroom gravy coats impossibly flaky biscuits. All we can say is: wow.


Ingredients

  • 1 recipe Best Vegan Biscuits
  • 1/2 small yellow onion (1/2 cup minced)
  • 2 garlic cloves
  • 8 ounces mushrooms (we use a mix of shiitake and baby bella)
  • 6 tablespoons olive oil, divided
  • 1 tablespoon soy sauce
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried sage
  • 1 1/2 teaspoons ground black pepper
  • 1/4 cup flour (for gluten-free, use 1 for 1 gluten free flour)
  • 2 cups unsweetened almond milk
  • 1 teaspoon kosher salt

Instructions

  1. Make the Vegan Biscuits.
  2. Finely mince the onion and garlic. Finely chop the mushrooms.
  3. In a large saucepan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and mushrooms and cook for 6 to 7 minutes until lightly browned. Stir in the soy sauce, then add the garlic, fennel, smoked paprika, sage and pepper and cook for 30 seconds over medium heat until fragrant.
  4. Stir in the flour so the mushrooms are coated. Then add the remaining 1/4 cup olive oil and cook, bubbling rapidly, for 4 minutes, stirring frequently.
  5. Reduce the heat to medium low. Add the almond milk and kosher salt. Cook for an additional 2 to 3 minutes, until thickened.
  6. Remove from the heat. The gravy will continue to thicken as it cools. Taste and add an additional pinch or two of salt as necessary.

Notes

*Prep time & cook time are for gravy only.

  • Category: Brunch
  • Method: Stovetop
  • Cuisine: American

Keywords: Vegan Biscuits and Gravy, Biscuits and Gravy, Plant Based Gravy

More plant based resources

A few more plant based resources for fitting vegan recipes into your everyday:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes