Vegan Classic Biscuits and Gravy
Indulge in the ultimate comfort food with this Vegan Classic Biscuits and Gravy recipe—a plant-based twist on a Southern favorite that doesn’t skimp on flavor. Light, flaky biscuits made with vegan buttermilk and a hint of coconut oil are the perfect pairing for a rich and savory mushroom and vegan sausage gravy seasoned with soy sauce, nutritional yeast, and warming spices. Ready in under an hour, this hearty and satisfying dish is perfect for breakfast, brunch, or dinner. No dairy, no meat, just pure indulgence with every bite. It’s a flavorful, cruelty-free comfort food masterpiece you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 0.333 cup Coconut oil, solid (not melted)
- 0.75 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Vegan butter
- 1 cup White button mushrooms, finely chopped
- 8 ounces Vegan sausage, crumbled
- 2 cups Unsweetened almond milk (for gravy)
- 0.25 cup All-purpose flour (for gravy)
- 1 tablespoon Soy sauce
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Nutritional yeast
Instructions
Preheat the oven to 450°F (230°C).
In a small bowl, mix 3/4 cup almond milk with apple cider vinegar and let it sit for 5 minutes to create vegan buttermilk.
In a large bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, and salt.
Add the solid coconut oil to the flour mixture and use a pastry cutter or your fingers to cut in the oil until it resembles coarse crumbs.
Pour the vegan buttermilk into the flour mixture and stir until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle.
Use a round cutter to cut out biscuits, reshaping the dough to cut additional biscuits as needed.
Place the biscuits on a baking sheet and bake for 12-15 minutes, until golden brown.
While biscuits bake, heat vegan butter in a large skillet over medium heat.
Add mushrooms and sauté until softened, about 4-5 minutes.
Add the crumbled vegan sausage and cook for another 3 minutes.
Sprinkle 1/4 cup of flour over the mushroom and sausage mixture, and cook for 1 minute, stirring constantly.
Gradually whisk in 2 cups of almond milk, soy sauce, black pepper, garlic powder, onion powder, and nutritional yeast.
Bring the mixture to a simmer, stirring frequently until it thickens, about 5-7 minutes.
Once thickened, adjust seasoning as needed with salt and pepper.
Serve the warm biscuits topped with generous spoonfuls of vegan gravy.
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7557 mg | 329% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 6.0 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 1389 mg | 107% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1905 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
