Fluffy dairy-free biscuits are topped with savory mushroom and chickpea gravy to make this hearty comfort food breakfast. This vegan biscuits and gravy will knock your socks off!
A couple of weeks ago I asked everyone on my Facebook page what they'd like to see veganized. Holy moly did I get a ton of responses. Seriously, I haven't even gotten through them all, and I'm sorry! But I will, I promise. In fact, my husband, who has made more requests than anyone when it comes to this site, took interest and was nice enough to go through and put every single idea into a big word doc for me to browse through.
If you have any ideas of your own, hop on over to the post on Facebook and drop a few suggestions into the comments. I'll keep checking, or at least Mr. Veg will, until the ideas stop coming in.
There were a few ideas that got multiple requests, and as luck would have it, some of them were things I'd already had on my to-make-for-the-blog list. A few of you guys asked for vegan biscuits and gravy, and I'd been meaning to create a recipe for that forever.
It's getting cooler outside, and fall starts next week. No time like the present!
So the main challenge here was choosing among the many, many options for replacing sausage in conventional biscuit gravy. I ended up going with chickpeas and mushrooms. Is that weird? Maybe, but it works!
The chickpeas and mushrooms get chopped up in the food processor, quickly sautéed, and then incorporated into the gravy with lots of savory seasonings. I was really happy with the texture of my chickpea chorizo when I made this recipe, so I thought I'd see if I could work some similar magic when making vegan sausage gravy. I added some mushrooms for extra texture and savory flavor. It was awesome!
I loved my vegan biscuits and gravy so much I decided to go and make a video of it. Check it out, then go make it!
Vegan Biscuits & Gravy
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon granulated sugar use organic to ensure it's vegan
- 1 teaspoon salt
- ⅓ cup vegan butter chilled
- ¾ cup unflavored unsweetend soy or almond milk, chilled
For the Gravy
- 1 14 ounce can chickpeas, drained and rinsed
- 6 ounces cremini mushrooms
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ cup all-purpose flour
- 3 cups unflavored unsweetend soy or almond milk
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
Instructions
To Make the Biscuits
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Preheat the oven to 425° and line a baking sheet with parchment paper.
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In a medium mixing bowl, stir together the flour, baking powder, sugar, and salt. Add the butter and cut it in with a pastry cutter or fork, unti the mixture resembles fine crumbs. Pour in the milk and stir to form a soft dough.
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Transfer the dough to a lightly floured work surface. Press or roll into a 9 x 9 inch square. Fold the dough over itself and press or roll again until it's about the same size. Repeat 3 or 4 times, then use a 3-inch biscuit cutter or drinking glass to cut the dough into circles. Transfer them to the baking sheet and bake until the biscuits are fluffy and lightly browned, 12-14 minutes.
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While the biscuits bake, place the chickpeas and mushrooms into a food processor bowl and pulse until finely chopped, but be careful not to overblend them.
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Lightly coat the bottom of a medium pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent. Add the garlic and sauté one minute more, until very fragrant. Add the chickpea mixture and continue to sauté for about 4 minutes more, until the mushrooms begin to release their juices. Add the sage, thyme, black pepper, nutmeg, and flour, and stir a few times until everything is evenly mixed and coated in flour. Stir in the milk, soy sauce, maple syrup and liquid smoke. Raise heat and bring to a boil. Lower heat and allow the mixture to simmer for about 20 minutes, until nicely thickened up, stirring occasionally.
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Split the biscuits open and divide them onto plates. Top with gravy and serve.
what can I use besides the butter, we don't do oil we are on a plant based diet no oil no sugar. but can I use apple sauce for the butter?
Use Earth Balance Vegan Butter Sticks.
You'd probably be best to go with an oil-free biscuit recipe - there are lots out there. Can you have coconut milk? This one looks good but it includes coconut milk: https://www.cearaskitchen.com/favorite-vegan-biscuits/
There's a new product called Miyoko's cultured vegan butter. It's made from cashews and coconut oil. It tastes good and in baking it acts exactly like dairy butter...you can actually make flaky vegan croissants with it.
This was crazy good, both the biscuits and gravy. Served with a side of sauteed greens, it is a hearty, healthy, ultra-delicious breakfast. Your site is amazing!
Yay! I'm so glad you enjoyed them! Thanks so much!
I have a granddaughter who is vegan. I want her to have a breakfast with the rest of the family other than fruit. Because there are so many of us I would like to serve her this but tinewise may be my problem. Can this be made and refrigerated over night?
It can! The gravy might thicken up a bit in the fridge - if it does I'd thin it out with a bit of water or non-dairy milk. :)
Question... why the maple syrup? Wouldn't that make it sweet? I'm not being argumentative, but in my thinking, gravy is not sweet. The general recipe looks great! I'm going to try it. Thanks.
The sausage that goes into traditioal versions of this type of gravy typically has a bit of maple syrup in it, so that's why. It's a small amount and adds just a tiny bit of sweetness and maple flavor. :)
I can't think you enough!! My husband has advanced emphysema and needs to eat meals with protein. However he doesn't care for poltury or fish, just beef, mainly steak. I suggested giving vegan meal's a try to which he adamantly said NO....until I found your website and made several of your dishes...never pointing out they were vegan, he loved them. I have only tried 5 so far but am excited to continue. Thank you for being our guide...
I'm glad you're enjoying the recipes!
I havent Itried this recipe however everything else I’ve made from your site is super delicious. I have made biscuits and gravy but came up with using sautéed mushrooms as my “meat” and. Cheating with a sausage seasoning. My “gravy” is a head of cauliflower steamed boiled in 2 cups sodium free vegetable broth then puréed in a blender. Mix the two together and done. It’s been a huge hit with friends and family.
That sounds delicious, and I love that there's some sneaky veggies in there. :) Thanks so much Tee! I'm glad you're enjoying the recipes!
Oh this was SO delicious! I'll admit I got a tad lazy and used store bought biscuits. But after working all night, it was so easy to whip together this mushroom and chickpea based gravy. My darling SO is slowly transitioning and is currently considering himself vegetarian, so recipes like this that show he can make this transition fully and not give up his favorite dishes really save the day! He had 2 plates!
Awesome!! I can totally understand going with store-bought biscuits to save some time! I'm glad you enjoyed this!
I was very happy with your recipe. You’re on the right track with the chick peas and mushroom gravy. I always look for a balance of protein and veggies in a recipe. It was super to make for a Monday dinner with leftovers too!