Homemade vegan biscuits with meatless sausage gravy are the ultimate Southern-style comfort food. You can make this savory country-style breakfast gravy from scratch in just 15 minutes using simple, wholesome ingredients.
Nothing says comfort quite like homemade vegan 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 and gravy for brunch with homemade vegan sausage (totally optional but recommended!).
Recipe features
- Dietary-features: Vegan and can easily be modified to be a soy-free and gluten-free gravy.
- Comfort food: No short cuts here. We're talking flaky, buttery vegan biscuits and creamy, savory vegan gravy, just without the meat or dairy!
- Quick and easy: The sausage gravy takes just 15 minutes to make using pantry staples.
Ingredients and substitutions
- Biscuits: You can make homemade biscuits with 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 another delicious homemade.
- 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. Tempeh bacon would also be delicious!
- Nutritional yeast: This adds depth to the gravy but can be omitted if it's not available.
- Seasonings: Thyme, sage, garlic powder, salt and cayenne pepper combine to make a deliciously herby and flavorful gravy.
- All-purpose flour is used to make the vegan gravy. You can use an equal amount of gluten-free all-purpose flour blend to make the gravy gluten-free.
What kind of milk is best for gravy?
When making vegan biscuits and gravy, I recommend using unsweetened, unflavored non-dairy milk. Sweetened milk can ruin the biscuits and gravy flavor.
Soy milk is my go-to because it has a neutral flavor. Almond milk, oat milk, and oat milk also work.
Step by step instructions
I recommend making the biscuits before making the gravy so that the biscuits bake while the gravy simmers. You can choose store-bought vegan biscuits or make homemade vegan biscuits.
1. Cook vegan sausage of choice according to package instructions. Once cooked, remove the vegan sausage from the pan and use a knife to crumble it into bite-sized pieces.
2. Heat olive oil in a large saucepan over medium-high heat. Return sausage to the pan. Sprinkle in the all-purpose flour. Sauté over medium-high heat until the flour is lightly browned, about 1 minute.
3. Slowly whisk in 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 simmer over medium-high heat, then reduce heat to medium-low. Continue whisking to prevent clumping. The vegan gravy is ready when it coats the back of a spoon without sliding off, about 5-8 minutes.
Serving tip: Slice the warm biscuits in half to serve. Drizzle with the gravy just before serving.
Recipe FAQ and Expert Tips
- Mushroom gravy: Make mushroom gravy by substituting the vegan sausage with equal amounts chopped baby Bella or white mushrooms. Saute the mushrooms for 4-5 minutes, until softened.
- Avoid lumpy gravy by slowly whisking the non-dairy milk into the pan with a silicone whisk. The more slowly you add the milk, the less likely the gravy is to form lumps.
Yes! 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.
Keep leftover gravy 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.
Leftover vegan biscuits are best stored at room temperature in a closed container for 1-2 days.
Yes, the gravy freezes well. Let cool to room temperature before transferring to a freezer-safe container. The gravy will need to thaw overnight before reheating. Add an extra splash of milk as needed to thin the gravy.
Looking for more breakfast ideas?
For a complete diner-style plant based breakfast, pair vegan biscuits and gravy with Roasted Breakfast Potatoes and a 15-Minute Tofu Scramble. Enjoy!
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!
Vegan Biscuits & Sausage Gravy
Ingredients
- 6 vegan biscuits see note
- 5 ounces vegan sausage see note
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
- 2 cups unsweetened soy milk see note
- 1 tablespoon nutritional yeast
- 1 teaspoon dry thyme
- 1 teaspoon dry sage
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper optional - makes it lightly spicy
- freshly ground black pepper to taste
Instructions
- Prepare vegan biscuits using preferred method.
- Cook vegan sausage according to package instructions or until golden. Remove from the pan and use a knife to crumble cooked sausage into ground consistency.
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Once hot, return crumbled sausage to pan. Sprinkle in ¼ cup all-purpose flour. Cook until golden brown, about 1 minute.
- Slowly whisk in ½ cup soy milk at a time until all 2 cups are added. Whisk in nutritional yeast, thyme, sage, garlic powder, salt and optional cayenne pepper.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low. Continue whisking occasionally to prevent clumping.
- The gravy is ready when it coats the back of a spoon without sliding off, about 5-8 minutes. Season with freshly ground black pepper to taste.
- Slice biscuits in half. Drizzle with vegan gravy. Enjoy immediately!
Notes
- Vegan Biscuits: Use my guide to Southern Style Vegan Biscuits or choose a store-bought premade biscuit. Brand-name biscuits are sometimes accidentally vegan.
- 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.
- Soy milk: Make sure to 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 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.
- Make mushroom gravy by substituting with an equal amount chopped baby bella or white mushrooms. You will just need to saute chopped mushrooms for 4-5 minutes, until softened.
- Nutrition information is calculated using Southern Style Vegan Biscuits. Nutritient information will differ based on brand of veggie sausage, non-dairy milk and biscuit used.
Gabrielle
Turned out great!!! Biscuits and Gravy is my Jam and I've yet to find a vegan gravy that resembles that Sunday breakfast I remember, until now.. I used homemade tempeh sausage, and followed ever step here including adding the optional ones and it was a homerun!
Cassidy Reeser, RDN, LD
So glad to hear you like the gravy! Thanks for making the recipe.