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Homemade Vegan Biscuits with Meatless Sausage Gravy is the ultimate Southern-style comfort food. You can make this tasty country-style breakfast gravy from scratch in just 15 minutes using simple, wholesome ingredients.
Nothing says comfort like homemade vegan biscuits and gravy. This is one of my favorite recipes that I can’t wait to share with you!
I love spending my Sunday morning whipping up a big batch of vegan brunch biscuits and gravy with homemade vegan sausage (totally optional but recommended!).
Unlike broth-based gravy served over mashed potatoes, it’s a classic white gravy made with plant-based milk and flour for thickening. It’s easy to make, super comforting, and packed with flavor!
Recipe features
- Dietary features: Vegan and can easily be modified to be a soy-free and gluten-free gravy.
- Comfort food: No shortcuts here. We’re talking flaky, buttery vegan biscuits and creamy, savory vegan gravy, just no meat or dairy!
- Easy and fast: Sausage gravy takes just 15 minutes to make using pantry staples.
Ingredients and substitutions
- Cookies: You can make homemade cookies with my Complete Guide to Southern Vegan Cookies or opt for a store-bought cookie. Some branded cookies, like Pillsbury’s “Southern-Style Cookies,” are accidentally vegan. Be sure to double-check the ingredients label, as sometimes the wording changes. Sweet potato biscuits are another delicious homemade treat.
- Vegan Sausage: Brands like Lightlife, Field Roast, and many others make vegan sausages that can be found in most grocery stores. Morningstar makes maple-flavored vegetarian sausages but contains egg and milk ingredients. Tempeh bacon would be delicious too!
- Nutritional yeast: This adds depth to the gravy but can be omitted if not available.
- Condiments: Thyme, sage, garlic powder, salt and cayenne pepper combine to create a deliciously herbaceous and flavorful gravy.
- All purpose flour it is used to make vegan gravy. You can use an equal amount of gluten-free all-purpose flour mix to make the gravy gluten-free.
What kind of milk is best for gravy?
New to cooking vegan sauces and gravies? Check out my complete guide on how to make vegan béchamel to learn more roux method used in this recipe.
When making vegan biscuits and gravy, I recommend using unsweetened, unflavored non-dairy milk. Sweetened milk can ruin the flavor of the biscuits and gravy.
Soy milk is my favorite because it has a neutral flavor. Almond milk, oat milk and oat milk are also good.
Step by step instructions
I recommend making the biscuits before making the gravy so the biscuits cook while the gravy simmers. You can choose store-bought vegan cookies or make homemade vegan cookies.
1. Cook the vegan sausage of your choice according to the package instructions. Once cooked, remove the vegan sausage from the pan and crumble it into small bite-sized pieces with a knife.
2. Heat the olive oil in a large saucepan over medium-high heat. Return the sausage to the pan. Sprinkle with all-purpose flour. Saute over medium-high heat until the flour is lightly browned, about 1 minute.
3. Slowly whisk in the soy milk ½ cup at a time, until 2 cups are added.
4. Add the garlic powder, thyme, sage, optional cayenne pepper, salt and nutritional yeast.
5. Bring the gravy to a boil over medium-high heat, then reduce the heat to medium-low. Keep beating to avoid lumps. The vegan gravy is ready when it coats the back of a spoon without sliding off, about 5-8 minutes.
Service advice: Cut warm cookies in half to serve. Drizzle with gravy just before serving.
Recipe FAQs and expert advice
- Mushroom sauce: Make the mushroom gravy by replacing the vegan sausage with chopped equal amounts of baby Bella or white mushrooms. Saute the mushrooms for 4-5 minutes, until softened.
- Avoid lumpy gravy slowly beating the vegetable milk in the pan with a silicone whisk. The slower you add the milk, the less likely the gravy will form lumps.
YES! Make it gluten-free by using equal amounts of cornstarch or gluten-free all-purpose flour in place of all-purpose flour. Choose a guaranteed gluten-free vegan sausage or opt for mushrooms.
Store leftover gravy in the refrigerator in a closed container for 3-4 days. It will feel very dense when cold but will loosen when heated. Add a splash of plant milk while reheating in the microwave or on the stove.
Leftover Vegan Cookies are best kept at room temperature in a closed container for 1-2 days.
Yes, gravy freezes well. Let it cool to room temperature before transferring it to a freezer-safe container. The gravy will need to thaw overnight before being reheated. Add a dash more milk if needed to dilute the gravy.
Looking for more breakfast ideas?
For a diner-style full plant-based breakfast, pair vegan biscuits and gravy with roasted breakfast potatoes and a 15-minute tofu scramble. Enjoy!
Have you tried this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comment section. I always appreciate your feedback! You can also follow mine Youtube, Instagram, Tick tockAND Pinterest or subscribe to my news bulletin!
📖 Recipe
Print Recipe
Vegan biscuits and sausage gravy
Country Style Vegan Sausage Gravy is made with your favorite store-bought veggie sausage and simple, wholesome ingredients. Pair it with homemade vegan cookies for a comforting breakfast.
Portions: 6 portions
Instructions
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Make vegan cookies using your preferred method.
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Cook the vegan sausage according to package instructions or until browned. Remove from the pan and use a knife to break up the cooked sausage to a ground-up consistency.
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Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Once hot, return the crumbled sausage to the pan. Sprinkle with ¼ cup all-purpose flour. Cook until browned, about 1 minute.
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Slowly whisk in 1/2 cup of soy milk at a time until all 2 cups are added. Whisk in nutritional yeast, thyme, sage, garlic powder, salt, and optional cayenne pepper.
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Bring to a boil over medium-high heat, then reduce the heat to medium-low. Continue to beat from time to time to avoid the formation of lumps.
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The gravy is ready when it coats the back of a spoon without sliding off, about 5 to 8 minutes. Season with freshly ground black pepper to taste.
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Cut the biscuits in half. Drizzle with vegan gravy. Enjoy now!
Notes
- Vegan Cookies: Use my guide to vegan southern-style cookies or choose a store-bought premade cookie. Branded biscuits are sometimes accidentally vegan.
- Vegan Sausage: Brands like Lightlife, Field Roast, and many others make vegan sausages that can be found in most grocery stores. Morningstar makes maple-flavored vegetarian sausages but contains egg and milk ingredients.
- I am milk: Make sure you choose unsweetened, unflavored non-dairy milk. I use soy milk as the creamy base of this vegan gravy. You can also try almond or cashew milk.
- Make it gluten-free using equal amounts of cornstarch or gluten-free all-purpose flour in place of all-purpose flour. Choose a guaranteed gluten-free vegan sausage or opt for mushrooms.
- Make the mushroom gravy replacing with an equal amount of chopped porcini or white mushrooms. You’ll just need to saute the chopped mushrooms for 4-5 minutes, until they’re softened.
- Nutritional information is calculated using Southern Vegan Cookies. The nutritional information will differ based on the brand of veggie sausage, plant milk and biscuit used.
Serving: 1biscuit and ⅙ gravyCalories: 367kcalCarbohydrates: 10gProtein: 12gFat: 10gSaturated fats: 1gSodium: 347mgPotassium: 236mgFiber: 2gSugar: 1gVitamin A: 243UISoccer: 121mgIron: 7mg
