Biscuits and gravy are an all-time great comfort food. They’re rich, savory, and tender, with a meaty flavor. Unfortunately, biscuits and gravy are usually packed full of actual meat. So I came up with this recipe, which is just as delicious as traditional biscuits and gravy, and vegan! But don’t worry: nothing is lost in the flavor or the texture by making this recipe vegan. It’s still creamy, meaty, juicy, and comforting. You can have vegan biscuits and gravy for any meal, but I prefer to have them for breakfast next to some creamy tofu scramble.
Notes on Ingredients
To see the exact quantities for each ingredient, scroll to the recipe card at the bottom of the page.
Vegan biscuits – Here’s my recipe for the biscuits. Vegan sausage – You can also use vegan ground beef. Vegan butterVegan milk – Make sure the milk is unsweetened.FlourGarlic powderOnion powderSea saltGround black pepper
How to Make Vegan Biscuits and Gravy
This is a quick and easy recipe to make. Here’s how to do it. Make the biscuits. Before making the gravy, make a batch of my vegan biscuits. These can be made ahead of time and warmed up before serving. Cook the meat. Heat a pan over medium-high heat, then add the sausage. Sauté the meat until it turns brown, adding butter as necessary. Add flour. Sprinkle the flour over the meat, and stir to combine. Add milk. Turn the heat down to medium, and slowly pour in the milk while stirring. Season. Add the garlic powder, onion powder, salt, and pepper to the pan, and stir until everything is combined. Simmer. Turn the heat down to low, and simmer until the sauce has thickened, while stirring frequently. This should take about 2-3 minutes. Finish. When the gravy is thickened, remove it from the heat, and serve it on top of the biscuits.
Tips for Success
Here are a few tricks and tips for making the best biscuits and gravy.
Get some color on the meat. You don’t want to fully sear the sausage, but try to get a little bit of color on it when sautéing it. This will add another layer of meaty flavor to the gravy. Add the milk slowly. I can’t stress enough how important it is to add the milk slowly. If you add the milk too fast, the gravy might never emulsify. In order to get that creamy thickness to your gravy, add the milk very slowly. Make it to your liking. Some people like thicker gravies, other people like thinner ones. In the final stage of cooking the gravy, tailor it to your liking. If the gravy is too thin, simmer it for another minute or two. If it’s too thick, add a little more milk to thin it out.
How to Store Leftovers
You can keep the gravy in your fridge in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop. Store the biscuits and gravy separately, not together.
Can I Freeze This Recipe?
Yes! You can freeze the gravy in an airtight container for up to 3 months. Thaw before reheating.
