Biscuits and gravy is a classic comfort food dish, traditionally made with buttery biscuits and creamy sausage gravy. However, with the rise of plant-based diets, many people are looking for delicious vegan alternatives. This recipe for Vegan Biscuits and Gravy delivers all the rich, savory flavors of the original without any animal products!
In this article, we’ll guide you through making fluffy vegan biscuits and a creamy, flavorful plant-based sausage gravy. Whether you’re vegan, lactose-intolerant, or just looking to try something new, this dish is sure to satisfy.
Why Choose Vegan Biscuits and Gravy?
Health Benefits
- Lower in saturated fat (no butter or dairy)
- Cholesterol-free (great for heart health)
- High in fiber (thanks to plant-based ingredients)
Environmental & Ethical Benefits
- Reduces carbon footprint (animal agriculture is a major greenhouse gas contributor)
- Cruelty-free (no animal products used)
Perfect for Everyone
- Vegans & vegetarians
- Those with dairy allergies
- Anyone wanting a healthier comfort food option
Ingredients You’ll Need
For the Vegan Biscuits:
- 2 cups all-purpose flour (or gluten-free blend)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup cold vegan butter (or coconut oil)
- 3/4 cup unsweetened almond milk (or any plant milk)
- 1 tbsp apple cider vinegar
For the Vegan Sausage Gravy:
- 1 package plant-based sausage (e.g., Beyond Meat or homemade)
- 3 tbsp vegan butter or olive oil
- 1/4 cup all-purpose flour
- 2 cups unsweetened plant milk (soy milk works best for creaminess)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt & black pepper to taste
Step-by-Step Instructions
1. Making the Vegan Biscuits
Step 1: Preheat & Prep
- Preheat oven to 450°F (230°C).
- Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together:
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Step 3: Add Vegan Butter
- Cut in cold vegan butter using a pastry cutter or fork until crumbly.
Step 4: Combine Wet Ingredients
- In a small bowl, mix:
- 3/4 cup almond milk
- 1 tbsp apple cider vinegar (this makes a vegan “buttermilk”)
Step 5: Form the Dough
- Pour wet ingredients into dry, stirring until just combined.
- Turn dough onto a floured surface, gently knead, and roll to 1-inch thickness.
- Cut into rounds using a biscuit cutter or glass.
Step 6: Bake
- Place biscuits on the baking sheet and bake for 10-12 minutes until golden.
2. Making the Vegan Sausage Gravy
Step 1: Cook the Sausage
- Crumble and cook plant-based sausage in a skillet over medium heat until browned. Set aside.
Step 2: Make the Roux
- In the same skillet, melt 3 tbsp vegan butter.
- Whisk in 1/4 cup flour, cooking for 1-2 minutes until golden.
Step 3: Add Milk & Seasonings
- Slowly pour in 2 cups plant milk, whisking continuously to avoid lumps.
- Stir in:
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt & pepper to taste
Step 4: Thicken & Add Sausage
- Cook until gravy thickens (about 5 minutes).
- Stir in cooked sausage.
Serving Suggestions
- Split warm biscuits and smother with gravy.
- Garnish with fresh parsley or chives.
- Pair with roasted potatoes or a side salad.
Tips for the Best Vegan Biscuits & Gravy
- Use cold vegan butter for flaky biscuits.
- Soy milk works best for the creamiest gravy.
- Add a pinch of nutritional yeast for a cheesy flavor boost.
- Make ahead & reheat—gravy thickens when cooled; just add a splash of milk when reheating.
FAQs
Can I make this gluten-free?
Yes! Use a gluten-free flour blend for both the biscuits and gravy.
What’s the best plant-based sausage?
Beyond Meat, Impossible, or homemade (using lentils & spices) work well.
Can I freeze leftovers?
Yes! Freeze biscuits and gravy separately for up to 1 month.
Conclusion
This Vegan Biscuits and Gravy recipe proves that comfort food can be delicious, healthy, and cruelty-free. With fluffy biscuits and savory sausage gravy, it’s a perfect breakfast or brunch dish that everyone will love.
Try it today and enjoy a plant-based twist on a Southern classic!
