Vegan Biscuits and Gravy

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Say YES to this vegan biscuits and gravy breakfast. Fluffy buttermilk drop biscuits topped with the best creamy vegan sausage gravy.

Vegan Biscuits and Gravy

Sausage gravy and biscuits is a classic Southern comfort breakfast dish that I used to make pretty regularly early in my marriage. We would get the store-bought packets of country gravy, Pillsbury biscuits, and Jimmy Dean sausage.

Not healthy in the slightest – and definitely not vegan. It was a dish I gave up after adopting a plant-based diet…Until we went to a local vegan spot for brunch a couple of years ago and discovered that vegan sausage gravy and biscuits were not only possible but incredibly DELICIOUS.

Now, I wouldn’t say this dish is highly nutritious by any means. But you know what? Sometimes you have to indulge. And this dish is SO WORTH the indulgence. Especially if you’re trying to impress your meat-eating family and friends, and let them know that vegans don’t just eat big bowls of salad all day long.

How to Make Biscuits & Gravy

For the biscuits, I prefer to make vegan drop biscuits. They are simply much easier to make than biscuits you have to roll out and cut. #lazyvegan

To make them, you can either use a pastry cutter or a food processor. Again, I’m lazy, so I like the food processor. You can find the full recipe for the drop biscuits here. They are so buttery and fluffy they just melt in your mouth.

The sausage gravy is made using crumbled tempeh sausage. The restaurant I talked about earlier used tempeh in their dish, and that’s when my love affair with tempeh began. Tempeh is soy-based but fermented, unlike tofu. Like tofu, it’s easy to add flavor to. We’ll be using classic breakfast flavors like sage to make tempeh sausage.

I have a recipe for tempeh sausage on the blog already, but we are changing up the spices just a bit to reflect the classic flavor of sausage gravy and biscuits. (If you are truly not a fan of tempeh, I recommend using your favorite vegan breakfast sausage. These Gardein breakfast patties are insanely yummy.)

Simply crumble a block of tempeh up by hand, then simmer in vegetable stock and seasonings. The tempeh will get tender and full of flavor. Mix in oil and flour to make a roux, then stir in your favorite non-dairy milk. I’ve used both almond milk and oat milk with good results.

To serve, ladle some of the vegan sausage gravy over top warm biscuits. Crack some additional black pepper on top if desired.

Storage and Reheating Instructions

Got lots of leftover gravy? Or want to make this ahead of time?

Simply store the gravy in a covered container in the fridge for up to 3 days. When you’re ready to eat, put the gravy in a pot on a stove. Heat on medium heat until thoroughly warmed through. The gravy becomes thicker over time, so you may need to add some more non-dairy milk to get the desired consistency.

Need to make the biscuits ahead of time, as well? Again, store covered in the fridge. To reheat, place on a baking sheet and bake at 375 degrees for 3-4 minutes. You can also microwave them.

⭐ Did you make this recipe? Please leave a comment and a star review below. Then, snap a photo and tag me on Instagram @karissasvegankitchen so I can see your delicious creation!

This recipe was originally published in September 2017. Updated November 2019 to improve the recipe and photos.