Vegan Biscuits & Sausage Gravy

Homemade vegan sausage gravy with flaky biscuits is the ultimate comfort food. You can make this savory country-style breakfast gravy in just 15 minutes using simple, wholesome ingredients. Gluten-free gravy optional.

Nothing says home quite like from scratch biscuits and gravy. This is one of my go-to recipes that I can’t wait to share with you! I love spending Sunday mornings making a large batch of vegan biscuits & sausage gravy for brunch.

We’re talking comfort food to the max, with flaky, buttery biscuits and creamy, savory gravy.

The best part is that this sausage (or should I say soy-sage?) gravy can be made in just 15 minutes. Use a handful of pantry staples and your favorite store-bought vegan sausage and have breakfast on the table in no time!

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The biscuits

I recently shared my step-by-step guide to making southern style vegan biscuits. You can use this homemade 6-ingredient recipe or opt for a store-bought biscuit.

A few brand-name biscuits, like Pillsbury’s “southern style biscuits”, are accidentally vegan. Be sure to double-check the ingredient label, as sometimes formulation changes.

Sweet Potato Biscuits also go so well with this gravy.

Ingredients

Biscuits: Try making homemade biscuits using my complete guide to southern style vegan biscuits or opt for a store-bought biscuit. A few brand-name biscuits, like Pillsbury’s “southern style biscuits”, are accidentally vegan. Be sure to double-check the ingredient label, as sometimes formulation changes. Sweet Potato Biscuits are also a delicious choice!

Vegan sausage: Brands like Lightlife, Field Roast, and many others make vegan-sausages that can be found at most grocery stores. Morningstar makes maple-flavored veggie sausage but it contains egg and milk ingredients. Vegan tempeh bacon would also be delicious!

All-purpose flour: This is the main ingredient in the roux, which thickens the gravy.

Olive oil: You can also use vegetable, canola or other neutral oils. Even vegan butter will work.

Nutritional yeast: This adds depth to the gravy but can be omitted if it’s not available.

Non-dairy milk: Make sure to choose unsweetened, unflavored non-dairy milk. I prefer to use soy milk because it gives a very creamy base to the gravy. You can also try almond, oat or cashew milk.

Seasonings: Thyme, sage, garlic powder, salt and cayenne pepper combine to make a deliciously herby and flavorful gravy. Adjust salt to taste.

Step by step instructions

1. Cook vegan sausage of choice according to package instructions. Once cooked, use a knife to crumble.

2. Heat olive oil in a large saucepan over medium heat. Return sausage to the pan. Sprinkle in all-purpose flour. Saute until  flour is lightly browned, about 1 minute.

3. Slowly whisk in soy milk 1/2 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 gravy to a simmer over medium heat, then reduce heat to medium-low. Continue whisking to prevent clumping. The gravy is ready when it coats the back of a spoon without sliding off, about 5-8 minutes.

Tips and FAQ

• Make mushroom gravy by substituting with equal amounts chopped baby bella or white mushrooms. You will need to saute chopped mushrooms for 4-5 minutes, until softened. 
• Make it gluten-free by using equal amounts of corn starch or gluten-free all-purpose flour in place of all-purpose flour. Choose a guaranteed gluten-free vegan sausage or opt for mushrooms. 
• Storage: Store refrigerated in a closed container for 3-4 days. It will appear very thick when cold but will loosen when reheated. Add a splash of non-dairy milk when reheating in the microwave or on the stove.

For a complete diner-style vegan breakfast, pair biscuits & gravy with Roasted Breakfast Potatoes and a 15-Minute Tofu Scramble. Enjoy!