Vegan biscuits and gravy are one of my husband’s favorite foods. I like to make a big batch for leftovers, so do feel free to adjust amounts to suit your needs.
So often vegan gravies bear little resemblance to gravy. It’s totally fine if you’d rather make a veggie puree, but I prefer to just make it like I always did, but vegan. For me that means sausage from a roll―we like Gimme Lean crisped up with some extra herbs & spices―a peppery country gravy, and either good ole canned biscuits, or if I have time the night before, quick food processor biscuits.
There are canned biscuits that are accidentally vegan, but do be sure to read the labels carefully because all of the tubes look so similar it’s difficult to keep straight. Of course, if you don’t have access to them or just prefer to make your own biscuits, there are lots of great biscuit recipes out there. You could also use any sausage you like, or even easily alter my vegan ground beef look recipe with more sausage-type seasonings like sage and fennel.
I prefer a gravy with lots of herbs, generally, but my husband likes it to look as classic as possible, and it can quickly get muddy, so I try to cook the sausage and gravy separately and then combine them at the end. A sturdy whisk is essential for perfectly lump-free gravy. It doesn’t even need to be a particularly expensive one. We really like ours from the IKEA 365 Collection.
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Vegan Sausage Gravy
This classic biscuits and gravy recipe is fantastic for special occasions, slow Saturday mornings, and any reason at all, come to think of it.
- 1/2 roll Gimme Lean
- 1/2 tsp poultry seasoning
- 1/2 tsp crushed red pepper
- fresh pepper to taste
- dash soy sauce
- 1/2 tbsp blackstrap molasses (or maple syrup)
- 1/4 cup canola oil
- 1/4 cup canola oil
- 1/3 cup flour
- 2 cups plain, unsweetened soymilk
- 2 cups vegetable stock or water
- salt & pepper
Make a roux with the canola oil and flour. Slowly whisk in vegetable stock and soymilk. Season to taste.
Can be made ahead, the gravy will thicken but can be thinned out with a bit of soymilk or water. Store separately.
Homemade Vegan Biscuits
- 3 cups bread flour 390 g
- 1 cup whole wheat
- 1 tbsp + 2 tsp baking powder
- 1 tsp iodized salt
- 2/3 c shortening or refined coconut oil 128 g
- 1.5 c soy buttermilk
Preheat oven to 475 degrees
In a food processor, pulse flour, baking powder, salt, & shortening.
Pulse in soy buttermilk.
Turn dough out onto lightly floured surface. Knead lightly, and punch the dough out to the approximate thickness desired. Cut with cup or biscuit cutter. Lightly reform leftover dough for more biscuits. Bake for approx 15 minutes or until desired doneness. If you'd like taller biscuits, place them next to each other and bake a bit longer.
If making the night before, cool completely before storing. I like to turn the oven to 350 and put them in while the oven is still cold, make the sausage & gravy, and then they're hot by the time I'm done without risk of burning. You can brush them with a bit of vegan butter for presentation, though I never do.
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