Did you ever think you’d see the day when you could make vegan biscuits and gravy? And not just any gravy, but one made with hearty (plant-based) sausage? Well, that day has arrived.
Southern-style biscuits are usually made with butter and buttermilk — of the dairy variety — and the sausages are usually made with … well, there’s a reason for that saying about not wanting to know how the sausage gets made.
In our case, we know how the sausage gets made because all the ingredients are listed right on the package (hint — they’re usually a combination of seitan and tofu, or, in the case of Beyond, pea protein.
Vegan sausage brands: Amy’s, Beyond, Field Roast, Gardein, Morningstar Farms, No Evil, Tofurky, and The Very Good Butchers all make excellent vegan sausage. You may find store brands as well. They’re all good! You won’t be afraid to find out “how the sausage gets made,” as the saying goes, as the main ingredients are usually vital wheat gluten and/or tofu (be alert, though, if you have gluten or soy sensitivity).
No matter what brand of vegan sausage you go with, it’s a kinder, gentler version of an American classic. In terms of being good for you, it’s not exactly a kale salad or a green smoothie … so serve with — a kale salad or a green smoothie! Or a lovely fruit salad.
While this recipe isn’t quick, it’s really not at all difficult to accomplish, and is the ultimate in comfort. The recipe for the biscuits, as well as the photos in this post, were provided by Hannah Kaminsky, BittersweetBlog.com.
Recipe adapted from Plant-Powered Protein: 125 Recipes for Using Today’s Amazing Meat Alternatives © 2020 by Nava Atlas. Reprinted by permission.
Basic flaky biscuits
- 2 cups all-purpose flour
- 1/2 cup vegan butter
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain nondairy milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon vegan butter or olive oil
- 1 small onion, finely chopped 2 links vegan sausage, finely chopped
- 4 ounces cremini or white mushrooms, cleaned, stemmed, and sliced
- 3 tablespoons unbleached white flour 1 cup vegetable broth, or 1 cup water with one vegetable bouillon cube
- 1/2 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1/2 teaspoon dried thyme
- Salt and freshly ground pepper to taste 1/4 cup finely chopped fresh parsley or thinly sliced scallions, or a combination
- Preheat the oven to 450º F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small cubes and toss them in, coating with the dry ingredients. Use a pastry cuter, two forks, or simply your fingers to cut the butter in, working the mixture lightly until it's the consistency of coarse crumbs. The remaining pieces of butter should be no larger than the size of peas.
- Separately combine the plant-based milk and vinegar before slowly pouring the liquids into the bowl of dry ingredients. Mix until just incorporated, being careful not to overwork the dough.
- Turn out the dough onto a well-floured surface and pat down roughly into a rectangle. Fold the dough in half, back onto itself, and pat down flat again. Repeat 4 to 5 times to create flaky layers.
- After the final fold, press the dough out to about 1-inch thick and use a 2 1/2-inch round cookie cutter to cut the biscuits. Pull straight up and do not twist to keep the layers separate. Gather up the scrapes, press together, and repeat until the dough is all used. Alternately, you can use a very sharp knife to simply slice 8 equal squares.
- Place the biscuits on your prepared baking sheet about 1 1/2-inches apart and bake for 12 to 15 minutes, until golden brown all over. Let cool for at least 15 minutes before serving.
- Once completely cool, biscuits can be stored in an airtight container at room temperature for up to 5 days. Alternately, they can be frozen for up to 4 months. To reheat, warm in a 350 degree oven for about 10 minutes.
- Prepare the gravy while the biscuits are cooling. Heat the butter in a medium saucepan. Add the onion and sauté over medium heat until translucent.
- Add the sausage and mushrooms and continue to sauté until all are golden.
- Sprinkle the flour into the saucepan and stir together with the sausage mixture. Pour the broth in slowly, stirring constantly to avoid lumping. Stir in the nondairy milk and cook until the mixture thickens.
- Remove from the heat and stir in the thyme and optional sage. Season with salt and pepper. If the gravy seems too dense, stir in a little more plant-based milk.
- To serve, split each biscuit in half through the thickness. Allow for 2 biscuits per serving. Slather with gravy and top each with a sprinkling of fresh herb and serve at once.
If you like this veganized breakfast classic, you might also enjoy …
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