Vegan Biscuits and Gravy
This classic vegan biscuit and gravy is the perfect savory breakfast. The biscuits and gravy will take you right back to your grandma's kitchen.
Servings: 4 servings
Calories: 304kcal
Ingredients
Vegan gravy
- 1 tube vegan breakfast sausage
- ¼ cup vegan butter
- ⅓ cup all purpose flour
- 3 cups non-dairy milk
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- ¼ teaspoon sage
Vegan Biscuits
- see biscuit recipe link
Instructions
- Start by making your homemade vegan biscuits these are easy and delicious!
- Get a large skillet and cook the vegan sausage until cooked; remove the cooked vegan sausage and place it on a plate but leave any leftover grease in the pan.
- Measure out your vegan milk and set it aside. Add the vegan butter and let it melt, then add the sage, whisk in the vegan flour and about ½ of the vegan milk, and whisk until somewhat smooth, then whisk in the remaining vegan milk, add the salt and pepper and cook on high whisking until thickened this took about 10 minutes, it will thicken as it cools. add back the sausage.
- Take a plat, slice your vegan biscuit, and ladle however much gravy you deem appropriate.
Notes
Storing- Let the biscuits and the gravy come to room temperature before storing. Store them separately in an airtight container. The leftover biscuits can stay on the counter in the container, and the creamy gravy can be stored in the fridge for up to 5 days.
To reheat the biscuits, I would reheat them in the air fryer or toaster oven to get that freshly baked feel. Freezing- You would want to freeze them separately. Let them come to room temperature before placing them in a separate airtight container and place them in the freezer for up to 3 months. You can defrost them on the counter and then reheat the biscuits, just like I said above, in the air fryer or toaster oven. To be truthful, making the biscuits fresh will be much better than freezing them, but they will still work! Gluten-free- Use gluten-free all purpose flour in a 1:1 ratio. Expert Tips and Tricks
To reheat the biscuits, I would reheat them in the air fryer or toaster oven to get that freshly baked feel. Freezing- You would want to freeze them separately. Let them come to room temperature before placing them in a separate airtight container and place them in the freezer for up to 3 months. You can defrost them on the counter and then reheat the biscuits, just like I said above, in the air fryer or toaster oven. To be truthful, making the biscuits fresh will be much better than freezing them, but they will still work! Gluten-free- Use gluten-free all purpose flour in a 1:1 ratio. Expert Tips and Tricks
- With this recipe, it's best to start with the vegan gravy first so that it has time to thicken before starting on the best vegan biscuits around. You want to biscuits to be as fresh as possible.
- If you don't want to make your own biscuits, some Pillsbury biscuits are vegan, and you could use that, but I much prefer the homemade version.
Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 24g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Trans Fat: 2g | Sodium: 656mg | Fiber: 1g | Sugar: 10g