Vegan Biscuits and Gravy

These Vegan Biscuits are Gravy are the perfect hearty breakfast. Soft, pillowy biscuits covered in a warm and rich gravy, you won't be able to stop yourself from getting seconds!

I don't know about you, but I love breakfast. There isn't a better meal in my opinion. I could eat breakfast meals every day of the week! One of my favorite things to splurge on for breakfast is biscuits and gravy. There is just something so delicious about a fluffy, buttery biscuit topped with a hearty, stick-to-your-ribs sausage gravy. I knew when I went vegan, I had to find a way to still make this delicious recipe. These vegan biscuits and gravy are everything you could ever dream of. You would never guess that they are dairy-free and plant-based!

For some other great breakfast ideas, check out these Southwestern Vegan Egg Bites or these Breakfast Nachos!

Jump to:

• What Makes This Recipe So Great
• Ingredient Notes
• What Kind of Vegan Sausage is Best?
• Instructions
• Substitutions and Variations
• Equipment
• Storage
• Top tips
• Serving Suggestions
• Vegan Biscuits and Gravy
• FAQ
• Food safety

What Makes This Recipe So Great

• Six Ingredients- This recipe uses only six ingredients! Most of the ingredients you will already have in your pantry to whip up this easy meal.
• Under 30 minutes- This breakfast recipe will be ready in just under 30 minutes, making for a quick and delicious breakfast or dinner meal!
• Delicious and plant-based-These biscuits and gravy are savory and delicious. You won't even be able to tell that they are plant-based, my non-vegan friends and family love this recipe!

Ingredient Notes

• Vegan Sausage- Vegan sausage has come a long way over the last couple of years! I used ground vegan sausage from Impossible meats, however feel free to use whatever your favorite vegan sausage brand is.
• Canned Biscuit Dough- We make this recipe super easy by using canned biscuit dough. Any canned biscuit dough will work for this recipe, there are many brands of canned biscuit dough out there that are vegan. I love using either the Immaculate brand that I get at Sprouts or the Pillsbury Southern Homestyle brand.
• Sage- This is my family's secret ingredient. Sage is the only spice that is used in this recipe outside of salt and pepper. My grandma always says "You need to be able to smell the sage when cooking and that is how you know you used enough."
• Flour-To thicken the gravy, we use all-purpose flour. When added to liquid, the starches in the flour expand, helping to thicken whatever you add it to.

See the recipe card for the full ingredient list and quantities.

What Kind of Vegan Sausage is Best?

I have found that my favorite vegan sausage to use is the Impossible brand of vegan sausage that comes in the tube. I feel like it is the closest to ground pork sausage in texture and flavor. However, you can use any vegan sausage that you like. Some brands you may just have to reheat and not cook all the way through like the Impossible brand.

Instructions

• Heat a cast iron or nonstick skillet over medium heat.
• Cook the vegan sausage in a large skillet over medium heat for 5-6 minutes or until no longer pink, stirring frequently.
• Add the flour, butter, salt, pepper and sage to the skillet and stir until the butter is melted and there are no clumps of flour left. About 1-2 minutes.
• Add the milk. Cook on medium-low, stirring often, for several minutes until thickened. 
• Remove from heat and serve over warm biscuits.

Hint: Some recipes call for you to add the flour with the milk, however that will make it harder to incorporate the flour into the gravy. I like to add the flour directly to the sausage and coat the sausage before adding the milk.

Substitutions and Variations

• Vegan Sausage - If you are trying to stay away from more processed vegan foods, you can swap the sausage with mushrooms and make a mushroom and walnut gravy. Instead of browning the sausage, simply add the chopped mushrooms and finely chopped walnuts to a pan with olive oil and cook until soft, about 3-4 minutes and then follow the remaining directions in the recipe card.
• Plant Milk - I used almond milk in this recipe, however, any plant-based milk will work. Make sure to use one that doesn't contain vanilla and is labeled plain.
• Biscuits - Feel free to make your own biscuits or follow this recipe to make Air Fryer Biscuits! 

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Cast Iron Skillet
• Measuring Cups and Spoons
• Wooden Spoon

Storage

Both the gravy and biscuits can be safely stored in the refrigerator for up to 4-5 days, in covered containers.

To freeze, add the gravy to a freezer-safe container and freeze for up to 2-3 months.

Serving Suggestions

• Waffles: Serve this gravy with these easy Dairy-Free Waffles!
• Breakfast Casseroles: Serve these biscuits and gravy alongside a breakfast casserole such as this Easy Vegan Sausage and Crescent Roll Breakfast Casserole or this Veggie Loaded Breakfast Casserole without Eggs.
• Potatoes: These biscuits and gravy are especially great paired with a good potato recipe such as these Air Fryer Breakfast Potatoes.
• Frittata and Egg Bites: Serve these biscuits and gravy paired alongside this Dairy-Free Southwest Frittata, these Vegan Egg Muffins with Sausage or these Southwestern Vegan Egg Bites!

FAQ

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.