Vegan Biscuits and Gravy
This vegan biscuits and gravy recipe features flaky vegan buttermilk biscuits drenched in a creamy vegan gravy that is 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.
Biscuits and gravy is the quintessential American breakfast, so having a vegan version just makes the weekends that much better. Besides, once you have the individual ingredients in your fridge, it’s easy to reheat and serve this indulgent breakfast for the weekdays, too.
You want the best vegan gravy for biscuits. That means it needs to be creamy and it should definitely have some vegan sausage for flavor and texture.
Why This Recipe is a Winner
- Adding vegan sausage to the gravy means you get plant-based protein combined with 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
What You Need
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.
Here are the ingredients you’ll need for this recipe:
- Biscuits — There are some brands that offer intentional 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. 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 — You can use all-purpose flour or 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
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. Cook for a few minutes until flour has absorbed the butter.
- Turn heat down to medium-low and slowly add the vegetable broth, one cup at a time, stirring continuously.
- 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 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.
Serving Suggestions
Serve meatless biscuits and gravy with any of the following:
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
- 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, 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!