Craving some classic comfort food, vegan style? My vegan biscuits and gravy are hearty, delicious, and totally satisfying, made with a creamy mushroom "sausage" gravy and flaky vegan buttermilk biscuits. This one is perfect for a laid-back brunch or comforting breakfast-for-dinner.
Full disclosure: I've never had conventional biscuits and gravy. It's a Southern dish. I grew up in Philadelphia, so I'm way more confident developing recipes for things like vegan cheesesteaks and vegan shoofly pie. But just like with my plant-based takes on other Southern classics — vegan gumbo, vegan jambalaya, and vegan Brunswick stew — I didn’t let that stop me.
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If you’ve also never had biscuits and gravy before either, you might be surprised! This isn’t your standard Thanksgiving-style gravy. It’s a creamy, milk-based country gravy traditionally made with sausage crumbles. It's very different from my super simple vegan gravy recipe. So you’ll find some unexpected ingredients in this one, like nutmeg and maple syrup (both common in breakfast sausage), and mushrooms standing in for the meat.
I’m so glad I finally created a vegan version of this dish and got a chance to try it. It was absolutely delicious — rich, hearty, and super satisfying. This is serious stick-to-your-ribs comfort food that’s perfect for weekend breakfasts and holiday brunches.
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Vegan biscuits. I make this recipe using my vegan buttermilk biscuits. If you can find some accidentally vegan store-bought biscuits, or have your own vegan biscuit recipe you love, feel free to use it.
- Olive oil. You could replace this with any neutral high-heat oil or even vegan butter.
- Mushrooms. The recipe calls for cremini mushrooms, but you could experiment with other varieties, like button, shiitake, or oyster mushrooms, if you want to get creative.
- Onion.
- Garlic.
- Flour. The recipe calls for all-purpose flour, but whole wheat flour should also work.
- Non-dairy milk. Use a type of milk that's unflavored and unsweetened. I like to make this recipe with almond milk, but soy, cashew, and oat are all great options. My guide to dairy-free milks can help you choose one.
- Maple syrup. This will add a touch of sweetness and authentic sausagey flavor to the gravy.
- Soy sauce. Tamari or liquid aminos can be substituted if needed.
- Liquid smoke.
- Spices. You'll need dried thyme, rubbed sage, black pepper, and nutmeg.
- Salt.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Cook your mushrooms. Heat your oil in a large pot, then add chopped mushrooms. Cook them for about ten minutes. They'll start to release liquid, and then it will eventually dry up.
Step 2: Add onion. Once the mushroom juices cook off, stir in the diced onion. Cook everything together for a few more minutes, until the onion softens.
Step 3: Add garlic and flour. Stir the mixture well to coat everything with flour, then cook the mixture for about a minute.
Step 4: Add milk and seasonings. Add the milk in small increments, stirring it in, then add soy sauce, maple syrup, liquid smoke and spices. Let the gravy simmer until it thickens up.
Step 5: Finish the gravy. Take it off the heat. Give it a taste-test and add salt if you'd like.
Step 6: Serve. Ladle your vegan country gravy over biscuits and dig in!
Frequently Asked Questions
Store the biscuits and gravy separately. The biscuits will keep in a sealed bag at room temperature for about three days, or in the freezer for about three weeks. The gravy will keep in an airtight container in the fridge for about three days. It reheats best on the stove, with some vigorous whisking to break up any clumps that form during storage.
Yep! Give these vegan gluten-free biscuits a try, and when making the gravy, use an all-purpose gluten-free flour blend and replace the soy sauce with gluten-free tamari.
Country gravy is made with breakfast sausage, and breakfast sausage often includes maple syrup. Maple syrup is already vegan, so it works perfectly in this recipe!
Round out your vegan southern-style breakfast with some vegan scrambled eggs, a vegan omelet, tempeh bacon or tofu bacon, or fresh fruit.
More Savory Vegan Breakfast Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Vegan Biscuits & Gravy
Ingredients
- 1 batch vegan buttermilk biscuits
- 2 tablespoons olive oil
- 10 ounces cremini mushrooms, finely chopped
- 1 small onion, diced
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 2 ½ cups unflavored and unsweetened non-dairy milk
- 1 tablespoon maple syrup
- 3 tablespoons soy sauce
- 1 teaspoon liquid smoke
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- Salt, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Give it a minute to heat up, then add the mushrooms. Cook the mushrooms while stirring occasionally. After a few minutes they'll begin to release their juices. Continue cooking and stirring until most of the liquid has dried up, about 10 minutes.
- Stir in the onion. Cook the onion and mushrooms while continuing to stir occasionally, about 5 minutes, until the onion is very tender.
- Add the garlic and sprinkle in the flour. Stir to coat the mushrooms in the flour, and continue to cook the mixture for about 1 minute, stirring constantly.
- Begin adding the milk, stirring in a bit at a time until it has all been added. Stir in the soy sauce, maple syrup, liquid smoke, thyme, sage, black pepper, and nutmeg. Raise the heat and bring the mixture to a boil, then lower the heat and let it simmer for about 10 minutes, until the liquid has thickened and the mushrooms are very tender.
- Remove the pot from heat. Taste-test the gravy and season it with additional salt to taste.
- To serve, place the biscuits on plates, optionally splitting them open first, then ladle the gravy over the biscuits.
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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!
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 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!
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!
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 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. :)
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!
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.