Vegan sausage gravy that's incredibly flavorful and easy to make, poured over flaky and buttery homemade biscuits. This is a Southern breakfast, or dinner, at it's finest.
HOW TO MAKE BISCUITS AND GRAVY VEGAN
This vegan gravy is everything. The flavor, the luscious texture, and the memories of summer vacations in the South with family, how could it get any better? Just add biscuits.
If you've never had biscuits and gravy, now is the time.
We've veganized this classic comfort food recipe and it tastes every bit as good as I remember, thanks to Beyond Meat sausage. We chose their Hot Italian, because it added so much flavor to the gravy.
We also used vegan butter and plant-based milk instead of dairy.
You'll still get a thick and velvety gravy with incredible flavor, and what you won't get is cholesterol and a lot of saturated fat. Not so if you use animal products to make this recipe.
Our easy vegan biscuits are also made with vegan butter and plant-based milk, and they're fabulous! Check out the flaky layers and the height......
HOW TO MAKE VEGAN SAUSAGE GRAVY
FIRST
Make our Homemade Vegan Biscuits. Click HERE for the recipe.
SECOND
While the biscuits are baking, Melt the butter in a large pan on medium-high heat. When the butter is melted and bubbling, add the crumbled sausage and cook for 5 minutes.
THIRD
Evenly sprinkle the flour over the sausage and stir to cover, then whisk in the milk (see the NOTE at the bottom of the page) and whisk continuously until the gravy starts to thicken, approximately 4 to 5 minutes.
FOURTH
Add the spices and salt and pepper to taste and reduce the heat to simmer. Cook, stirring frequently, until the gravy is as thick as you want it to be.
We like ours to be thick, not watery, so we cook it for approximately 15 minutes. Make sure you turn the heat down and stir often so it doesn't scorch.
That's it, now all you'll need to do is drown those biscuits in the gravy and sprinkle some chopped parsley on top for color.
WHAT TO SERVE WITH BISCUITS AND GRAVY
Let's be real, this recipe for biscuits and gravy is vegan, but it's not screaming, HEALTHY. What it does scream is comfort and really tasty. Sometimes that's enough, right?
If not, then here are a few vegan recipes that would pair nicely with our sausage gravy and biscuits.
Drink our Beet Love Super Juice for added color and nutrients.
Eat a side of our Jicama and Carrot Slaw.
Share a slice of our Blueberry Apricot Crisp for dessert.
NOTE: Do not use milk that has added sugar, vanilla, dates, or anything that sweetens or adds flavor to the milk or the recipe will not turn out.
Make vegan biscuits and sausage gravy recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Vegan Biscuits and Gravy
Ingredients
- 14 oz ground vegan sausage crumbled
- 4 tbsp vegan butter
- ½ cup all-purpose flour
- 3 ¼ cups unsweetened plant-based milk see note
- ½ tsp garlic powder
- 1 tsp dried oregano
- ¼ tsp cayenne more if you like a good kick or omit if you don’t do spicy food
- Salt and pepper to taste
6 to 8 vegan biscuits, click link in instructions for the recipe
Topping
- ¼ cup chopped flat leaf parsley
Instructions
- Bake the biscuits. Click HERE for the recipe.
- Heat the butter in a large skillet on medium-high heat. When the butter is hot and bubbling, stir in the sausage and cook for 5 minutes.
- Evenly sprinkle the flour over the sausage and stir to cover. Whisk in the milk and continue whisking until the milk starts to boil and thicken, approximately 4 to 5 minutes.
- Reduce the heat to a simmer and add the spices and salt and pepper and stir to combine. Cook until it thickens to your liking.
- Pour the gravy over the biscuits and top with chopped parsley.
- Enjoy!
Notes
Nutrition
Christine @ Run Plant Based says
Oh goodness, this looks amazing and my husband will be all over this. Thanks!
Alex Meyer, MA says
Yay! We're so glad! Let us know how you guys like the recipe : )
Tracey says
love to know what brand vegan sausage you used?
Linda Meyer says
Hi Tracey! We usually use Beyond Meat sausage, but Field Roast will work just fine.
Tracey says
Ok! Thanks 🙂
Rachael Maguire says
I'm TOTALLY making this!! I LOVE biscuits and gravy (so does the hubs) and we went plant based last January, so YAY for this recipe!
Question: do you remove the casing on the Beyond Sausage links? We love Beyond Meat products, and I've used them both ways, but I'm not sure what we're technically "supposed to" do...lol I just assume the casing cooks away? What do you do/prefer?
Thanks! And thank you for this recipe, can't wait to make it!!
Linda Meyer says
Hi Rachael! Yay!!! We hope you love it as much as we do. I made it for brunch for three meat eating couples last spring (pre-Covid) and they LOVED it!! To answer your question; no, you don't need to remove the casings. Just chop them up and cook them as directed. Enjoy! 🙂