An easy vegan sausage gravy over southern-style flaky biscuits makes the BEST breakfast! You won’t miss the meat or dairy with this tasty recipe, and it’s ready in just 30 minutes.
On the weekdays I usually have avocado toast or overnight oats for breakfast, but on the weekends I like to make something more exciting, like this amazing vegan sausage gravy over my swoon-worthy vegan buttermilk biscuits.
I prefer a white gravy over biscuits in true southern style, but if you want a darker gravy, try my Easy Vegan Gravy instead.
Want more comforting vegan recipes? Try my Tator Tot Casserole, Best Dang Mashed Potatoes or Biscuit Topped Pot Pie!
What kind of vegan sausage is best?
My new favorite is Impossible’s vegan sausage that comes in a tube. It’s seriously SO GOOD, and perfect for sausage gravy.
You really can’t go wrong with Gardein or Field Roast either. Or see the notes section below in the recipe card for homemade tempeh sausage crumbles, similar to what I use on pizza.
Can I make vegan biscuits and gravy gluten free?
Yes! Simply substitute gluten free flour in the biscuits and use gluten free flour for thickening the gravy.
What kind of milk is best for white gravy?
My favorite is homemade cashew milk, or even store bought cashew milk. Soy or coconut work fine as well, just make sure whatever you use is unsweetened and unflavored. Or use some plant milk and a little vegan creamer for extra creaminess.
More savory vegan breakfasts to love
- Vegan Breakfast Casserole
- Vegan Omelette
- Easy Vegan Quiche
- Vegan Breakfast Burritos
- Fried Vegan Eggs
- The Best Tofu Scramble
- Tempeh or Tofu Bacon
Vegan Biscuits and Gravy
Ingredients
- 1 Recipe Southern-Style Vegan Buttermilk Biscuits
- 14 ounces vegan sausage crumbles, or chopped pieces *I used Impossible brand, see Notes
- 1/3 cup all purpose flour
- 3 cups unsweetened, unflavored cashew milk
- 1 tablespoon vegan butter
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried crushed rosemary
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon ground black pepper
Instructions
- In a large pan over medium-high heat, cook the vegan sausage.
- Now add the flour, cashew milk and vegan butter. Cook on medium heat for 5-10 minutes, stirring constantly, until the gravy thickens.
- Add the thyme, rosemary, red pepper flakes, salt and pepper. Taste the gravy and add any additional seasonings, salt or pepper, as desired.
- Serve immediately over warm biscuits and enjoy!
Notes
- The old version of this recipe used tempeh sausage crumbles. If you want to use those, here is how to do it: In a large pan, crumble the tempeh and add enough water to almost cover it. Over medium-high heat, simmer the tempeh until most of the water is absorbed, about 10 minutes. Add the salt, spices and brown sugar and cook over medium heat for 5 minutes, stirring frequently. Then continue with adding the flour and milk to make the gravy.
- You can also use my Easy Vegan Biscuits, which are oil free, if desired. Or store bought vegan biscuits.
- GF – For gluten free, use gluten free biscuits and a gluten free flour for thickening.
- Sausage – I love Impossible brand’s new vegan sausage in a tube, but I’ve also used Gardein brand and Field Roast breakfast sausages, chopped small.
- Milk – I prefer unsweetened cashew milk, but you can use any unsweetened and unflavored milk. Homemade is truly best, as it doesn’t have any unusual aftertastes.
Amazingly good recipe! I was traveling across country and stayed at a hotel in Nashville that had real sausage and gravy biscuits. It smelled so good and brought back so many childhood memories I was tempted to try some. I did not, but went on a search to veganize it and as usual, you came thru for me. I used a roll of Impossible Sausage and extra creamy oat milk and it came out perfect. Only change I’m making in the future is to remove the salt as I feel there is more than enough in the sausage itself. Even a carnivore in the house liked this recipe.
Thanks for another vegan saving recipe!
You are welcome! I am thrilled that the biscuits and gravy recipe fulfilled your craving! We love this recipe at our house for sure! Thank you for taking time to share your fabulous review and comments! Wishing you happy cooking!
Long time vegetarian and recent vegan here. Just wanted to let you know that this was absolutely the best biscuits and gravy I’ve ever had! I used almond milk for the biscuits and oat milk for the gravy and it was absolutely fantastic. This is now my go to biscuits and gravy recipe. Thank you!
You are welcome, Paul! I am thrilled that you loved the recipe! I hope you’ll enjoy your journey through many more of my recipes! Thank you for sharing your stellar review! Wishing you lots of happy cooking!
Famtastic easy recipe! This really delvered for me on Christmas. Thank you!
I have made your gravy recipe and found it delicious ! In fact I just made your spinach stuffed shells for the holiday week as well. I always trust your recipes, I will even make something for guests from your site without rehearsing it. Thanks so much for work! Happy New Year! Susan
This is the best vegan B&G! I make this at least once a month. I double the seasonings if I’m using beyond or impossible meats because I feel like they take over the flavor of any recipe. But if I’m making tempeh it’s the perfect amount. It’s delish either way – thank you!!
THE Best Vegan sausage gravy! Amazing!!!
Thank you for your wonderful review, Kim! I’m glad you love the recipe!
My daughter has a milk and egg allergy, so vegan recipes have hit a sweet spot for finding something delightful she can enjoy. These turned out so good! The biscuits and the gravy turned out so delightful!! Will make again. I followed the recipe as written, except I did sub in turkey sausage instead of a sausage alternative.