Thinking of turning vegan? You might be afraid that you will be having a very limited number of recipe options after turning vegan, but it is all just a myth and there is plenty of amazingly mouth-watering recipes. Here we present you some recipes for vegan biscuits and gravy.
Vegan Biscuits And Gravy
Flaky vegan biscuits with thick, peppery mushroom gravy! A flavorful, healthy, satisfying 30-minute vegan breakfast.
- 1 batch Best Damn Vegan Biscuits
- Mushroom Gravy
- 2 Tbsp vegan butter or olive oil
- 2 cloves garlic (minced)
- 1/4 cup diced white or yellow onion
- 1 cup thinly sliced mushrooms (crimini or white button // chop finely for smoother texture)
- 1 pinch each salt and pepper (plus more to taste)
- 1/2 tsp fresh sage or thyme (optional // chopped)
- 1 1/2 Tbsp all-purpose flour
- 1/2 cup vegetable broth (DIY or store-bought)
- 3/4 – 1 cup unsweetened plain almond milk
- 2 Tbsp finely chopped walnuts (optional)
- Preheat oven to 450 degrees F (232 C) and prepare biscuits. Add to baking sheet. Place in the oven once you get to step 6 (when adding the walnuts to the gravy).
- Add butter or olive oil to a cast iron skillet or large saucepan over medium heat. Then add garlic, onion, mushrooms and season with a pinch each salt and pepper. Cook for 3-4 minutes or until the onions are translucent.
- Add flour and whisk to coat. Cook for 1 minute.
- Then slowly whisk in broth and almond milk, starting with 1/2 cup almond milk and building up. Season again with a pinch each salt and pepper.
- Cook until thickened, stirring frequently, over low heat. Taste and adjust seasonings as needed. I go heavy on the pepper out of preference.
- Add walnuts and stir to combine. Keep on low until you’re ready to serve, adding more almond milk as needed if it gets too thick. (Bake biscuits for 10-15 minutes.)
- To serve, split biscuits and top with gravy. Store leftovers separately – store gravy covered in the fridge for up to 3-4 days, and store biscuits (once completely cooled) at room temperature in a Tupperware or plastic bag. Reheat in a 350-degree F (176 C) oven to keep flakiness intact.
Vegan Southern Style Biscuits & Gravy
- 2 c Flour
- 4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 3/4 tsp Salt
- 2 tbsp Vegan Margarine
- 2 tbsp Vegetable Shortening
- 1 cup Almond Milk
- 2 tbsp Apple Cider Vinegar
For The Sausage Gravy:
- 1/2 lb Vegan Sausage
- 1/4 c Flour
- 2 c Almond Milk
- Salt & Pepper to taste
- Preheat oven to 450 degrees.
- Combine the almond milk and vinegar. Allow it to sit for at least 10 minutes.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Using a pastry cutter (or just your fingers), quickly cut shortening and vegan margarine into dry ingredients until mixture looks like crumbs.
- Add the buttermilk. Stir just until the dough comes together. The dough will be very sticky.
- Turn dough onto floured surface and using as little flour as possible, gently fold dough over on itself a few times. Press into a 1-inch thick round, cutting out the biscuits with a 3-inch cutter.
- Place biscuits on a Silpat or baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting until as much of the dough has been used as possible. I try to roll only 2 times, 3 at most.
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes
- While the biscuits are baking, cook the vegan sausage in a skillet. Remove the sausage from pan when fully cooked.
- Whisk together the flour and almond milk and add to the hot pan, cooking over low heat for 5 minutes until it thickens. Add the cooked vegan sausage and season with salt and pepper as needed. Serve over the warm biscuits.
Vegan Country Sausage Gravy
- 1 cup of prepared TVP (texturized vegetable protein)/TSP (texturized soy protein) sausage OR store-bought vegan ground beef crumbles
- 1 can of coconut milk
- ⅓ cup of all-purpose flour
- ½ tsp salt
- ¼ cup almond milk (or more depending on how thick you want your gravy to be)
- ½ tsp of fresh ground pepper
- Heat oil over medium heat in a large skillet.
- Cook your TVP/TSP/vegan meat alternative until it dries out quite a bit and if you can, until a bit crispy (without burning), for about 5-8 minutes. Remove the sausage from the pan and set aside, leaving in the crumbs/remaining liquid.
- Add in your can of coconut milk, flour, salt, to your original sausage pan over medium-low heat, and whisk until everything is well combined.
- Your gravy will probably be pretty thick after everything has combined, so at this point add in your non-dairy milk to thin it out a ¼ cup at a time, until it’s your desired consistency.
- Once everything is all whisked together, at your desired consistency, add in your desired amount of breakfast sausage and cook for a few minutes until the sausage is heated again.
- Remove from heat and taste for salt and add in your pepper. As your gravy sits, it will clump up, so if this happens either add a little bit more almond/other non-dairy milk, or water and whisk again.
- Serve over biscuits, tofu scramble, or whatever else you’d like!
- Snob Away!
Buttermilk Biscuits & Country Gravy
Vegan Buttermilk Biscuits and Country Gravy Craving a little comfort food, these vegan biscuits, and gravy will hit the spot!
- 2 1/2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 4 rounded tablespoons of non-dairy butter
- 1 cup Silk Original Unsweetened Cashew Milk
- juice of 1 lemon, about 1 tablespoon
- 5 tablespoons olive oil
- 7 tablespoons all-purpose flour
- 1 vegan sausage, minced (Tofurky or Fieldroast), optional
- pinch of garlic powder
- 1/2 teaspoon poultry seasoning, optional
- 1/4 teaspoon nutmeg, optional
- 4 cups Silk Original Unsweetened Cashew Milk, at room temperature
- mineral salt & fresh cracked pepper, to taste
Gravy: In a medium-sized pot heat oil over medium-high heat, add flour and stir for 2 – 3 minutes, until it turns light golden brown. Add the garlic powder, poultry seasoning and nutmeg, mix well, add in the sausage and stir another minute or so. The mixture will form a ball of sorts. Slowly add the milk and continue to stir, bring just to a boil, reduce heat to medium and continue to cook, stirring constantly, until gravy has thickened to desired consistency, about 10 minutes. Use the back of the spoon/fork to help break up the sausage if needed. Gravy will thicken a bit more as it cools. Season with plenty of pepper and salt to taste. Set aside with lid on, or slightly askew stirring every now and then until ready to serve. If gravy cools too much, heat over low until warmed.
Make your buttermilk by combing the milk with the lemon juice. Let set for about 10 minutes.
Preheat oven to 425 degrees F. Lightly flour a flat surface (use a cutting board, marble slab, etc). Leave a little extra flour on the side for your fingers and the biscuit cutter. Line a baking sheet with a Silpat or lightly grease with oil.
In a medium-size mixing bowl, add the flour, baking powder, baking soda and salt, mix well to combine. Add the chilled butter and cut it into the flour using a pastry blender or the back of a fork. You’ll know it’s ready when the butter is about pea-sized and the mixture is crumbly looking. Add in the milk and mix until just combined, making sure there are no flour patches. The dough should form into a rough ball, it should be tacky, not sticky. If the mixture is too wet & sticky, add a little extra flour and mix just a needed.
Place dough on the prepared floured surface, pat it down into a rough circle or rectangle about 1 inch thick, fold the dough onto itself. Repeat 2 more times (this will make for flaky biscuits). Add extra flour to your fingers or dough as needed. Gently flatten the dough to about 3/4 inch thick. Using a 2 1/2 inch cookie cutter, place cutter in the reserved flour, tap the cutter on the flat surface to remove any excess and press the cutter into the dough, repeat. As much as you feel you want to, do not twist the cutter in the dough as it crimps the edges and will interfere with proper rising. Place biscuits on the prepared baking sheet, brush with a little olive oil or cashew milk over the top if you like. Place in the oven on the middle rack for 15 -18 minutes.
Makes approx. 10 biscuits. You can get 12 if you rework the dough scraps. They won’t be the prettiest biscuits but they’ll still taste great.
Serve: Split the biscuits open face and serve gravy over top. Enjoy often!