Biscuits and gravy is a comfort food classic, and it’s even better when you make it into a casserole—then you have enough to serve a crowd! This vegan biscuits and gravy casserole pairs tender, flaky biscuits with sautéed mushrooms, creamy homemade gravy, and lots of melty plant-based cheddar cheese. While it’s a great savoury breakfast option, why limit yourself? You can serve this up for dinner too! I like to start with my homemade vegan biscuits, but you can take a shortcut and use store-bought biscuit dough instead. Just be sure to look for an option that’s made without eggs or dairy.
Why You’ll Love This Biscuits and Gravy Casserole
Here’s why this vegan biscuits and gravy casserole will be your new favorite:
Cozy. Warm biscuits, savoury gravy, and all that cheese make this a cozy comfort food casserole. You’re going to love it! Prep-ahead options. Make the mushrooms and gravy ahead of time, or assemble the whole casserole and refrigerate it overnight so you can pop it in the oven in the morning. Crowd-pleasing. Whether you’re serving it as a main dish for brunch or bringing it to a potluck, this casserole will be a hit with your family and friends.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Vegan biscuits – Double my vegan buttermilk biscuit recipe, or use store-bought biscuit dough. Vegan butter – Use store-bought or homemade vegan butter. All-purpose flour Plain unsweetened plant milk – Any variety you like or have on hand. Salt Cracked black pepper Olive oil Baby bella/cremini mushrooms – Regular white mushrooms are fine too, but they have a milder flavour. Fennel seeds – This adds some sausage flavour that will remind you of sausage gravy. Brown sugar – Optional; I recommend light brown, not dark. Crushed red pepper flakes – Use as much or as little as you like. Paprika Garlic powder Dried sage Vegan egg batter – I recommend Just Egg, VeganEgg, or Simply Eggless Plant Based Egg. Vegan shredded cheddar cheese – Some common store-bought brands that work in this recipe include Daiya, So Delicious, Follow Your Heart, and Violife. Green onion or fresh chives – For garnish.
How to Make Biscuits and Gravy Casserole
Here’s what you’ll need to do to make this vegan biscuits and gravy casserole: Prepare. Preheat your oven to 350°F and coat a large 9 x 13 inch baking dish with non-stick cooking spray. Add the biscuit layer. Cut the biscuits into 4 pieces each and place them in an even layer in the baking dish. Cook the mushrooms. Warm the oil in a medium skillet over medium-high heat. Add the mushrooms and salt and cook for 5 minutes, or until softened. Add the fennel seeds, brown sugar, crushed red pepper flakes, paprika, garlic powder, and dried sage. Stir to combine, then remove from heat. Make the gravy. Melt the butter in a small saucepan over medium heat. Whisk in the flour for a minute or two, then slowly pour in the milk, whisking constantly. Remove from heat and whisk in the salt and pepper. Assemble. Layer the mushrooms over the biscuit pieces, followed by the vegan cheese. Pour the vegan egg over everything, followed by the gravy mixture. Bake. Place the baking dish in the oven and bake for 35 to 40 minutes.
Tips for Success
Follow these tips and hints for a perfect vegan biscuits and gravy casserole:
Pour the milk in slowly. This ensures that you get a smooth, lump-free gravy. Don’t use homemade vegan egg. While I love flax egg and tofu scramble, there isn’t a homemade vegan substitute that can be used for the egg mixture in this recipe; you have to use store-bought. Let the casserole cool before serving. Allowing the casserole to sit for 5 minutes after pulling it out of the oven will help it set.
Variations
There are so many ways to customize this casserole. Here are a few ideas:
Skip the mushrooms and seasonings and use crumbled vegan sausage instead. Swap the gravy in this recipe for my Vegan Gravy. If you want to skip the vegan cheese, you can add nutritional yeast to the gravy for some cheesy flavour.
How to Store
This vegan biscuits and gravy casserole can be stored in a food safe container in the refrigerator for up to 4 days. Reheat it in a 350ºF oven until it’s warmed through, or in the microwave.
Can This Recipe Be Frozen?
Store vegan biscuits and gravy casserole in an airtight container in the freezer for up to a month. Thaw in the refrigerator, then heat according to the instructions above.
More Vegan Breakfast Ideas
Vegan Baked Oats Vegan Breakfast Peach Cobbler 3-Ingredient Strawberry Banana Smoothie Gluten-Free Vegan Strawberry Pancakes
Enjoy friends! If you make this biscuits and gravy casserole, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
