Biscuits and Gravy

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This biscuits and gravy recipe is rich, savory, and comforting. Plus, it's vegan!

Course Breakfast

Cuisine American

Prep Time 35

Cook Time 15

Servings

Calories 76

Author Jessica Hylton

Ingredients

1 pound vegan sausage (or even vegan beef like Impossible burger or Beyond burger)
2 tablespoons vegan butter
2 3/4 - 3 cups vegan milk
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper

Instructions

Make a serving of my vegan biscuits. You can make them before the gravy, then pop in the oven as you begin to make the sausage gravy so it's nice and warm once it's done.
In a pan over medium high heat, add the vegan sausage to the pan and sautéed until the colour changes from pink to brown, adding in 2 tablespoons of butter halfway through to help any fond sticking to the pan and to help brown further.
Sprinkle over the flour and stir into the vegan meat, until fully incorporated, for about 1-2 minutes.
Lower heat to medium. Start pouring in the milk slowly while stirring it the vegan meat, about 1⁄2 cup at a time every few seconds, until milk is fully stirred into the sausage flour mix.
Add over the garlic powder, onion powder, sea salt and ground black pepper and stirring vigorously to combine.
Lower heat to simmer. Stirring frequently, and allow to simmer about 2-3 more minutes until sauce has thickened. Feel free to add some more milk by the tablespoon amount and whisk to get to desired consistency.
Remove from heat. Serve with hot sauce and biscuits.

Video

Notes

Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Add milk when reheating. Reheat in the microwave or oven.