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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.
This recipe was originally published in September 2017. Updated November 2019 to improve the recipe and photos.
Vegan Biscuits and Gravy
Ingredients
- 1 batch vegan drop biscuits
Tempeh Breakfast Sausage
- 1 (8oz) pack of tempeh
- 2 cups vegetable stock
- 1 tablespoon soy sauce
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- pinch of chili flakes – optional
Gravy
- 2 tablespoons oil or vegan butter
- 2 tablespoons all-purpose flour
- 2 cups non-dairy milk – plain, unsweetened
- salt to taste
- pepper to taste
Instructions
- Make the biscuits.
Tempeh Breakfast Sausage
- Crumble the tempeh. Breaking it up by hand is the easiest method.
- Add all sausage ingredients to a large pan (crumbled tempeh, vegetable stock, soy sauce, garlic powder, onion powder, sage, thyme, pepper, nutmeg, and chili flakes.) Stir together.
- Bring to a boil, then simmer on medium-low heat for about 15 minutes, or until the tempeh has absorbed all of the liquid.
Gravy
- Mix the oil into the tempeh sausage. Then mix in the flour. Let cook for about a minute.
- Whisk in the non-dairy milk. Bring to a simmer on medium heat for about 5 minutes, or until thickened.
- Add salt and pepper to taste.
- To serve, ladle the sausage gravy over the biscuits.
Taylor says
I found this to be INCREDIBLY salty, and I didn’t even add any salt to it. Next time I’ll use reduced sodium broth, maybe. I don’t really think the mix of spices give off a sausage-y vibe, thus creating a very different flavor profile than I was expecting. Other than that, it was good enough. I may make again with some tweaks of my own.
Daniel Olsen says
This was amazing, used plant based sausage and followed the gravy recipe. Made biscuits this morning and put it all together for a late afternoon snack. This is definitely a weekend go to from now on.
Thanks so much.
Resa says
After hurricane Dorian these biscuits and gravy are the perfect comfort food! Cheers!
Tom says
This turned out really delicious. It is possible to make a healthier version. I used the low fat biscuit recipe on Forks Over Knives and only 1 Tbsp of olive oil in the gravy instead of butter. Great recipe!
Epicurious says
Really looking forward to trying this, I MISS BISCUITS & GRAVY! I don’t live where there is ANY vegan food available so I have to make all my own, and I am looking forward to some good ol vegan comfort food, sounds yum! Thank you for your site and recipes.