Vegans can enjoy biscuits & gravy too!! This hearty, wonderful, rich vegan version wins over meat lovers as well.
It is extremely filling. Just one biscuit was plenty for an entree. It’s one of those dishes, when you get near the end and you’re already stuffed, you still just keep putting bites in your mouth thinking, “Almost done… tastes so good… so full…but can’t stop…”. So yes, a definite #WINNER.
Start by making the biscuits. I made these Best Damn Vegan Biscuits from Minimalist Baker. I would develop my own recipe, but these are already fabulous and oh-so-easy. The only change I made was I used a larger 3.5″ biscuit cutter, and therefore baked them a few minutes longer. I did so because I wanted one biscuit to be one serving. With this size, I got 4 biscuits out of 1 recipe. I also could not find unsalted vegan butter in my grocery store, so I used regular Earth Balance and then only used 1/4 tsp salt.
Then prep the veggies: chop the onion & celery very small, and grate the carrot.
Next, if you decide to use veggie sausage, crumble it in a hot pan with oil to crisp it up. I like this Lightlife Gimme Lean sausage because it has a great herb-y breakfast sausage flavor and is low in calories. It crisps up well when crumbled (FYI: it also works well when formed in patties too).
So, crisp up the sausage in a pan and then remove from the pan and set aside.
However, if you don’t want to spring for the veggie sausage, or don’t have any on hand, or just don’t like using the faux meats from the store, this gravy is still ABSOLUTELY DELICIOUS without it.
Next, cook the onions, carrot and celery in a pan. Put them in the pan with a cup of vegetable broth, cover and let cook. Check every few minutes to stir and see if the broth evaporates, pour some more in. This can take a while, even up to 20 minutes, so be patient. Taste to see when they are almost cooked, then remove the lid and allow the broth to evaporate while they finish cooking.
Remove the veggies from the pan, and then it’s time to make the roux.
Heat the pan over medium heat and melt the butter. When the butter is melted, sprinkle the flour over it and whisk it in. Whisk continuously for at least two minutes to allow the roux to cook. You can tell when it is ready because when you waft your hand over it, the roux will no longer smell like flour/butter, but more nutty.
When the roux is ready, slowly add the almond milk. Start by adding about a half cup, whisk it in, then a cup, then some more, etc. It may look too runny when you add all the milk and that is fine. Add the veggies and bring it to a boil, then simmer until it thickens up more.
If it’s too runny, mix 1 Tbsp cornstarch with 1 Tbsp cold water and add to the gravy to thicken. If it’s too thick, add vegetable stock or more milk to thin down. Keep in mind it will also thicken a bit more when it cools.
When it’s a good consistency, take the gravy off the heat and stir in the sausage and plenty of fresh coarse ground black pepper. Taste and adjust seasonings as needed. With the vegetable broth and sausage there was no need for any salt in mine.
I honestly like this gravy more than the ones I’ve had made with animal products from my pre-vegan years. It still has the hearty flavor and fills you up, but has a lot less grease. Also, in case you’re wondering, it does not taste like milk. The unsweetened almond milk is very mild in flavor, so the veggies very easily take to it and season it.
This gravy is so delicious; it is a definite crowd-pleaser. I highly recommend this for when guests are visiting or special occasion breakfasts (birthdays, holidays). In our case, we had it as breakfast for dinner!
Biscuits & Gravy
- 1 Recipe Minimalist Baker Best Damn Vegan Biscuits
- 14-oz package veggie breakfast sausage (optional)
- 3 Tbsp avocado oil
- 1/2 cup onion, chopped small (about 1/2 onion)
- 1/2 cup celery, chopped small (about 2 stalks)
- 1/2 cup grated carrot (about 1 large carrot)
- 1 cup vegetable broth + more as needed
- 4 Tbsp vegan butter (I use Earth Balance)
- 1/4 cup flour
- 3 1/2 cups unsweetened almond milk
- Cornstarch (to thicken if needed)
- Coarse ground pepper
- Make biscuits according to recipe (can make biscuits larger if desired, will just need to bake a few minutes longer).
- Heat up avocado oil in pan over med-high heat (non-stick pan recommended due to low fat content in the veggie sausage). Crumble sausage with hands and add to hot pan. Cook until sausage becomes browned and crispy, breaking into smaller pieces with wooden spoon, then remove from heat and pan & set aside.
- Put vegetables in pan over medium heat with vegetable broth and cover. Cook until vegetables are tender, about 15 minutes, stirring occasionally and adding more broth if needed. Then remove lid and finish cooking, allowing broth to evaporate and cook off. Take pan off the heat, remove the vegetables from the pan & set them set aside.
- Heat butter in pan over med-high heat until melted. Sprinkle flour over melted butter and whisk continuously for 2-5 minutes until roux is thick and develops a nutty aroma.
- Slowly whisk almond milk into roux. Add vegetables and stir with wooden spoon. Bring to boil and then simmer until desired consistency is reached (note, the gravy will thicken even more upon cooling).
- Remove from heat and stir in sausage. Taste and add coarse ground pepper to your liking.
- Cut biscuits in half, place on plate cut side up, and top with gravy.
Note: If gravy is too runny, mix 1 Tbsp cornstarch with 1 Tbsp cold water and add to the gravy to thicken. If gravy is too thick, add vegetable stock or milk to thin down. Biscuits will keep in an airtight container on countertop for a few days (longer in fridge). Gravy will keep up to a week in the fridge; recommend adding more vegetable broth or milk before storing because it will thicken up more in the fridge.