Vegan Biscuits and Gravy
Servings: 6 people
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.
For the Tempeh Sausage Crumbles
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!
- 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.
Serving: 1serving, Calories: 146kcal, Carbohydrates: 13g, Protein: 11g, Fat: 6g, Saturated Fat: 1g, Sodium: 438mg, Potassium: 320mg, Fiber: 1g, Sugar: 2g, Vitamin A: 264IU, Vitamin C: 1mg, Calcium: 201mg, Iron: 2mg