Vegan Biscuits and Gravy
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Easy vegan country sausage gravy is so delicious on top of fluffy homemade biscuits. This recipe for Vegan Biscuits and Gravy is tasty, quick and easy (30 minutes)! A wonderful breakfast, brunch recipe or weekly dinner. The whole family will love this meal.
A classic, hearty, comfort food breakfast classic: Biscuits and Gravy. Made vegan, and using whole food ingredients!
Raise your hand if you grew up enjoying biscuits and gravy.
I know I did from time to time, and it’s been on my list of “favorite foods to veganize” for some time now. I finally got around to it, and after some trial and error, I’ve created the yummiest recipe for vegan biscuits and gravy! I think you are going to love it.
How do you make Vegan Biscuits and Gravy?
First, make a batch of these Easy Vegan Biscuits. Once they are in the oven, start making the vegan sausage gravy.
Crumble the tempeh in a pan, and add enough water to just about cover it.
Cook on medium-high heat until almost all of the water is absorbed. Then, add all the spices, salt and brown sugar. Cook for about 5 minutes, stirring frequently.
Next, sprinkle the flour over the tempeh sausage. Slowly pour the non-dairy milk into the pan, stirring as you pour.
*Make sure to use UNSWEETENED, UNFLAVORED non-dairy milk. You don’t want a hint of vanilla in your gravy! I used Silk Coconut Milk, but cashew, almond or soy would all work here.
Stir until the mixture thickens. Once the biscuits are done, slice a biscuit and pour a generous amount of gravy on top. Enjoy!
What should I serve with Vegan Biscuits and Gravy?
We have them often with Steamed Kale.
Other good choices would be a Tofu Scramble, Pancakes, Waffles, or a simple fruit salad. Maybe some hash browns or breakfast potatoes. Yum!
Vegan Biscuits and Gravy
Ingredients
- 1 recipe Easy Vegan Biscuits
For the Tempeh Sausage Crumbles
- 8 ounces tempeh
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fennel seeds
- 1 teaspoon dried sage
- 1/8 teaspoon ground cloves
- 1/8-1/4 teaspoon red pepper flakes
- 2 teaspoons brown sugar
For the Gravy
- 1/3 cup all purpose flour
- 3 cups unsweetened and unflavored non-dairy milk
Instructions
- Make the Easy Vegan Biscuits. While they are baking, start the vegan sausage gravy.
- Make the Tempeh Sausage Crumbles: In a medium-large pan, crumble the tempeh and add enough water to almost cover it. Over medium-high heat, simmer the tempeh until most of the water is absorbed, about 10 minutes. Add the salt, spices and brown sugar and cook over medium heat for 5 minutes, stirring frequently.
- Make the Gravy: Sprinkle the flour over the sausage crumbles, then slowly pour the non-dairy milk into the pan, stirring as you pour. Cook, stirring, until the mixture is thickened.
- Once the biscuits are done cooking, slice in half, pour a generous amount of gravy on the biscuits and serve!
Notes
- This biscuits and gravy recipe is also good with Field Roast Breakfast Sausages. Use 2-3 chopped small in place of the tempeh sausage crumbles.
- For a spicier gravy, use more red pepper flakes. If you don't want much heat, add less or omit completely.
- I used unsweetened, unflavored coconut milk. Cashew, almond or soy milk will all work. Just make sure the milk is unflavored and unsweetened.
- Nutrition information is for the gravy only.
Nutrition
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28 Comments on “Vegan Biscuits and Gravy”
I can’t get over how good this recipe is. The biscuits are simple and easy and the gravy too. It so hard transitioning and making recipes that end up terrible. This recipe is perfect and what I was really craving! The biscuits didn’t rise but they were still amazing! I can’t believe how close the gravy tastes to sausage gravy!
I’m thrilled that you loved the biscuits and gravy, and the taste is what you were craving! Thanks so much for taking your time to share your great review and comments, Brittany!
I’ve made vegan sausage biscuits and gravy several times but it just didn’t taste right. I tried this recipe today and it was the best gravy hands down! Instead of tempeh, I used beyond Italian sausages and crumbled them with a potato masher halfway through cooking. I added poultry seasoning with the other spices and used unsweetened cashew milk. To make it super easy, I made Annie’s ready-to-bake biscuits. Honestly, the best biscuits and gravy we’ve had since becoming vegan 1 year ago. Thank you, Nora!!
Hi Kelly. I’m glad you loved the biscuits and gravy! Thank you for taking time to share your review!
This was delicious! Took me a little longer than outlined in the recipe, think I used too much water. Added in a little smoked paprika at end, really tied it together. Served up with some whole wheat biscuits and fried potatoes with veggies.
Could I use mushrooms in place of the tempeh?
You probably could, yes!
OMGOSH!!! Your biscuits/ gravy are insanely good! I used some plant based sausage that I already had for the gravy as well as organic, plain, oat milk, organic AP flour, then just a bit of pepper and salt. For the biscuits, I used homemade, organic, self-rising flour, organic coconut/palm shortening and more organic, plain, oat milk. I can’t believe food could taste this good! No, it’s not healthy but it is healthIER than the old way and still vegan. This would be okay for special occasions like a holiday breakfast. I noticed that Hubbs and I didn’t have the post-meal bloat either. Maybe because no dairy? No animal protein? Don’t know. I have been making the standard biscuits and gravy for nearly 40 years (I come from a family of women ranch cooks) and I would NEVER have though a recipe could taste this good. Thank you, thank you, thank you Nora for your recipes and your page. I couldn’t cook without you!!
Nikki~
You’re so welcome! Thanks for the great comment!
I’m so glad I remembered to check your website for gravy! Every recipe I’ve made calls for a ton on shortening or butter and the flavor is always overwhelming! This recipe is exactly what I e been looking for! I did t have fennel, so I used thyme instead. Still delicious! Thank you!!!
Made this recipe as written today, with the addition of mushrooms. I thought the seasoning was really good and it was the perfect consistency. Put over ready made biscuits, next time I’ll try making those as well. Everyone should try this!
If I’m not a fan of fennel seeds could I leave them out or do you think it would make a big difference in flavor?
It will make quite a big difference in the flavor, but if you don’t like them yes I’d leave them out for sure. Thanks!
Since going plant based a few years ago, I have been trying all kinds of biscuits and gravy recipes, trying to bring back an old favorite. Some were decent, but never quite right. This sausage gravy recipe is great. I have made it a few times now, starting exactly as written, then making a few minor tweaks for personal taste. My search is now over. Thank you!
You’re so welcome! I’m glad you found a winner.
Love this recipe so much,definitely a keeper! So delicious and super easy! Thank you for making me a great vegan cook. I’ve learned to make so many of your amazing recipes 😋
Another winner!
I used the gravy recipe this morning . I did not have any tempeh . In reading other comments where the question was asked about using cauliflower rice ( which I did have) I decided to try it. Because my husband can be skeptical I decided to mix in some vegan meat crumbles as well.
It was delicious! The seasoning of the gravy pulled it off!
Thank you again Nora!!
You’re so welcome! I’m glad it came out great!
It made me so happy to find a family favorite on here. This recipe was so creamy and tasty. I couldn’t find tempeh at my grocery store, so I got Boca veggie crumbles instead. Only thing that made me review 4/5 was that we thought the fennel was a bit too overpowering, so we think next time we make this (because we 100% will) we will just reduce the fennel seeds by half a teaspoon.
I’m glad you enjoyed it! If you aren’t crazy about fennel, yes feel free to reduce it.
I didn’t have tempeh but I found a roll of LightLife plant-based ground sausage, which was a little bland so I used your seasonings and it’s really good! Next time I would use almond or soy milk, rather than the almond-coconut blend because it still has a hint of coconut. But I think our vegan daughters will enjoy it! Your biscuit recipe linked here is amazing as well. Thanks for helping me find good alternatives for them!
I’m so glad you enjoyed it! I do this sometimes with store bought vegan sausages as well.
YOU OUTDID YOURSELF! I loved this and so did my non vegan husband.
Thanks Elizabeth!!! So happy you both enjoyed the biscuits and gravy!
Do you think it would be possible to make this with cauliflower instead of tempeh?
Yes, I think it would be possible, and probably pretty tasty! I would try keeping the spices and flavoring the same, just sub cauliflower rice, or chopped small cauliflower. Enjoy!
Thank you!
I’m always slightly intimidated by making homemade biscuits, but these came out perfect the first time I made them! The sausage gravy was so satisfying, even my kid who apparently hates tempeh loved it.