Vegan Biscuits & Gravy

5 from 2 votes

My vegan biscuits and gravy are hearty, delicious, and totally satisfying, made with a creamy mushroom "sausage" gravy and flaky vegan buttermilk biscuits.

Prep Time25

Cook Time20

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 299kcal

Author: Alissa Saenz

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

US Customary - Metric

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.

Nutrition