Biscuits and Gravy Casserole
If you love classic biscuits and gravy, you’re going to flip for this vegan biscuits and gravy casserole! All the comfort food goodness you love in a crowd-pleasing plant-based casserole.
Biscuits and gravy is a comfort food classic, and it’s even better when you make it into a casserole—then you have enough to serve a crowd!
This vegan biscuits and gravy casserole pairs tender, flaky biscuits with sautéed mushrooms, creamy homemade gravy, and lots of melty plant-based cheddar cheese. While it’s a great savoury breakfast option, why limit yourself? You can serve this up for dinner too!
I like to start with my homemade vegan biscuits, but you can take a shortcut and use store-bought biscuit dough instead. Just be sure to look for an option that’s made without eggs or dairy.
Why You’ll Love This Biscuits and Gravy Casserole
Here’s why this vegan biscuits and gravy casserole will be your new favorite:
- Cozy. Warm biscuits, savoury gravy, and all that cheese make this a cozy comfort food casserole. You’re going to love it!
- Prep-ahead options. Make the mushrooms and gravy ahead of time, or assemble the whole casserole and refrigerate it overnight so you can pop it in the oven in the morning.
- Crowd-pleasing. Whether you’re serving it as a main dish for brunch or bringing it to a potluck, this casserole will be a hit with your family and friends.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan biscuits – Double my vegan buttermilk biscuit recipe, or use store-bought biscuit dough.
- Vegan butter – Use store-bought or homemade vegan butter.
- All-purpose flour
- Plain unsweetened plant milk – Any variety you like or have on hand.
- Salt
- Cracked black pepper
- Olive oil
- Baby bella/cremini mushrooms – Regular white mushrooms are fine too, but they have a milder flavour.
- Fennel seeds – This adds some sausage flavour that will remind you of sausage gravy.
- Brown sugar – Optional; I recommend light brown, not dark.
- Crushed red pepper flakes – Use as much or as little as you like.
- Paprika
- Garlic powder
- Dried sage
- Vegan egg batter – I recommend Just Egg, VeganEgg, or Simply Eggless Plant Based Egg.
- Vegan shredded cheddar cheese – Some common store-bought brands that work in this recipe include Daiya, So Delicious, Follow Your Heart, and Violife.
- Green onion or fresh chives – For garnish.
How to Make Biscuits and Gravy Casserole
Here’s what you’ll need to do to make this vegan biscuits and gravy casserole:
Prepare. Preheat your oven to 350°F and coat a large 9 x 13 inch baking dish with non-stick cooking spray.
Add the biscuit layer. Cut the biscuits into 4 pieces each and place them in an even layer in the baking dish.
Cook the mushrooms. Warm the oil in a medium skillet over medium-high heat. Add the mushrooms and salt and cook for 5 minutes, or until softened. Add the fennel seeds, brown sugar, crushed red pepper flakes, paprika, garlic powder, and dried sage. Stir to combine, then remove from heat.
Make the gravy. Melt the butter in a small saucepan over medium heat. Whisk in the flour for a minute or two, then slowly pour in the milk, whisking constantly. Remove from heat and whisk in the salt and pepper.
Assemble. Layer the mushrooms over the biscuit pieces, followed by the vegan cheese. Pour the vegan egg over everything, followed by the gravy mixture.
Bake. Place the baking dish in the oven and bake for 35 to 40 minutes.
Tips for Success
Follow these tips and hints for a perfect vegan biscuits and gravy casserole:
- Pour the milk in slowly. This ensures that you get a smooth, lump-free gravy.
- Don’t use homemade vegan egg. While I love flax egg and tofu scramble, there isn’t a homemade vegan substitute that can be used for the egg mixture in this recipe; you have to use store-bought.
- Let the casserole cool before serving. Allowing the casserole to sit for 5 minutes after pulling it out of the oven will help it set.
Variations
There are so many ways to customize this casserole. Here are a few ideas:
- Skip the mushrooms and seasonings and use crumbled vegan sausage instead.
- Swap the gravy in this recipe for my Vegan Gravy.
- If you want to skip the vegan cheese, you can add nutritional yeast to the gravy for some cheesy flavour.
How to Store
This vegan biscuits and gravy casserole can be stored in a food safe container in the refrigerator for up to 4 days. Reheat it in a 350ºF oven until it’s warmed through, or in the microwave.
Can This Recipe Be Frozen?
Store vegan biscuits and gravy casserole in an airtight container in the freezer for up to a month. Thaw in the refrigerator, then heat according to the instructions above.
More Vegan Breakfast Ideas
- Vegan Baked Oats
- Vegan Breakfast Peach Cobbler
- 3-Ingredient Strawberry Banana Smoothie
- Gluten-Free Vegan Strawberry Pancakes
Enjoy friends! If you make this biscuits and gravy casserole, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Biscuits and Gravy Casserole
Ingredients
- 12 vegan biscuits, homemade or store-bought *see brand recommendations below
- ¼ cup vegan butter, 57 grams
- ¼ cup all-purpose flour, 31 grams
- ⅔ cup plain unsweetened plant milk, 165 grams
- 1 teaspoon salt, divided – see recipe (8 grams)
- ½ teaspoon cracked black pepper, 1 gram
- 1 tablespoon olive oil, 13 grams
- 1 8 ounce package baby bella/cremini mushrooms, rinsed and sliced (227 grams)
- 1 ½ teaspoon fennel seeds, 3 grams
- 1 teaspoon brown sugar, optional (4 grams)
- ½ teaspoon crushed red pepper flakes, 1 gram
- ½ teaspoon paprika, 0.5 grams
- ¼ teaspoon garlic powder, 0.5 grams
- ¼ teaspoon dried sage, 0.5 grams
- 1 ⅓ cup vegan egg batter, 12 ounces or 340 grams *see brand recommendations below
- 8 ounces vegan shredded cheddar cheese, 227 grams *see brand recommendations below
- handful of green onion or fresh chives for garnish, sliced (optional)
Instructions
- Prepare the biscuits: Preheat the oven to 350°F and spray a large 9 x 13 inch baking dish with non-stick cooking spray.
- Cut the biscuits into 4 pieces each and place all pieces in an even layer in the baking dish. Set aside.
- Cook the mushrooms: Place a medium skillet over medium-high heat and add oil.
- Once the oil is heated, add the mushrooms and 1⁄2 teaspoon (4 grams) of salt and saute for 5 minutes until softened. When the mushrooms have cooked down, add the fennel seeds, brown sugar, crushed red pepper flakes, paprika, garlic powder, and dried sage and stir to combine. Remove the pan from the heat and set aside.
- Make the gravy: In a small saucepan over medium heat, add the butter and melt completely.
- Add the flour and whisk to combine. Cook for 1 – 2 minutes, whisking occasionally.
- Slowly pour in a little of the milk at a time while whisking until it is fully combined.
- Remove the gravy mixture from the heat and whisk in the remaining 1⁄2 teaspoon (4 grams) of salt and the black pepper. Set the gravy aside.
- Put it all together: Layer the mushrooms over the biscuit pieces.
- Sprinkle the vegan cheese over the mushrooms.
- Pour the vegan egg over the contents of the baking dish.
- Pour the gravy mixture over the vegan egg batter.
- Place the baking dish in the oven and bake for 35 – 40 minutes. Store leftovers in a food safe container in the fridge or freezer. Refrigerate for up to 4 days or freeze for up to 1 month.
Notes
- Vegan Biscuits: If you prefer to use store-bought vegan biscuits, any of the following products will work:
- Pillsbury Grands! Southern Homestyle Original Biscuits
- Pillsbury Grands! Southern Homestyle Buttermilk Biscuits
- Pillsbury Flaky Layers Buttermilk Biscuits
- Annie’s Organic Flaky Biscuits
- Immaculate Organic Flaky Biscuits
- Great Value Buttermilk Biscuits
- Vegan Egg Batter: The best vegan egg batter products for this recipe are:
- Just Egg by Eat Just (a 12 ounce bottle is the exact amount needed for this
recipe) - VeganEgg by Follow Your Heart (You can use the entire 4 ounce package and
follow recipe instructions on the label for this recipe) - Simply Eggless Plant Based Egg by Simply Brand Foods (You can use an entire 16 ounce bottle for this recipe if preferred or stick to the 12 ounces within the recipe.)
- Just Egg by Eat Just (a 12 ounce bottle is the exact amount needed for this
- Vegan Shredded Cheddar Cheese: The best vegan cheese brands for this recipe are:
- Cheddar Style Shreds by Daiya
- Plant-Based Cheddar Style Shreds by So Delicious
- Finely Shredded Cheddar Cheese by Follow Your Heart
- Just Like Cheddar Shreds by Violife
- To store: This vegan biscuits and gravy casserole can be stored in a food safe container in the refrigerator for up to 4 days. Reheat it in a 350ºF oven until it’s warmed through, or in the microwave.
- To freeze: Store vegan biscuits and gravy casserole in an airtight container in the freezer for up to a month. Thaw in the refrigerator, then heat according to the instructions above.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Very creative and pretty easy. No exotic ingredients. I didn’t much like eggs pre-vegan and unsurprisingly I regretted it the one time I tried Vegan eggs, but this is the perfect ratio to make them enjoyable. A side of hash browns make for a great dinner.
Thanks soo much for sharing!!! So happy you enjoyed!!
Any alternatives for the egg in Europe? I really love to make this 🥰
Hi Valérie, you could use blended up silken tofu – add a few tablespoons of milk to a block and blend it until smooth and runny and equivalent to 1 ⅓ cups, then add some kala namak for the eggy flavour (if you can find it). Hope this helps!