In my teenage years, my high school had a late start day every Wednesday, wherein school started 1.5 hours later than normal. AKA awesome.
Obviously, Wednesdays were my favorite. Bed bums unite!
My best friend Danielle and I had a standard late-start routine:
Roll out of bed.
Go to our local donut shop.
Order biscuits and gravy. (Yes, B+G at a donut shop.)
Devour biscuits and gravy in the car on our way to school.
Roll into school with a buddha belly.
Life, was, good.
It’s been awhile since I’ve had a proper plate of biscuits and gravy, but oh how I miss it. The flaky biscuits slathered in the thick, creamy gravy – swoon. It was due time I tried my hand at a vegan version.
This recipe requires just 30 minutes total. Just whip up your gravy while your biscuits are baking away.
If you’ve never made mushroom gravy, get ready to fall in love. The mushrooms provide a hearty, almost meaty texture and flavor, while the walnuts add extra protein and bite. And, just like my dad taught me, don’t forget a hearty shake of pepper for a bit of heat.
Mmm. Just look at that tall stack of goodness just waiting to be covered in gravy. Hello breakfast.
I am swooning over this recipe. It’s:
This makes the perfect special weekend breakfast, or hearty “breakfast for dinner.” Bonus? If you have leftover biscuits you should totally slather them in vegan butter and jam. Trust me – serious win.
If you try this recipe, let us know! Leave a comment and rate it – it’s super helpful! And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!
- 1 batch Best Damn Vegan Biscuits
- 2 Tbsp vegan butter or olive oil
- 2 cloves garlic, minced
- 1/4 cup diced white or yellow onion
- 1 cup thinly sliced mushrooms (crimini or white button || chop finely for smoother texture)
- Pinch each salt and pepper + more to taste
- Optional: 1/2 tsp fresh sage or thyme, chopped
- 1 1/2 Tbsp all-purpose flour
- 1/2 cup vegetable broth (DIY or store-bought)
- 3/4 - 1 cup unsweetened plain almond milk
- Optional: 2 Tbsp finely chopped walnuts
- Preheat oven to 450 degrees F (232 C) and prepare biscuits. Add to baking sheet. Place in the oven once you get to step 6 (when adding the walnuts to the gravy).
- Add butter or olive oil to a cast iron skillet large saucepan over medium heat. Then add garlic, onion, mushrooms and season with a pinch each salt and pepper. Cook for 3-4 minutes or until the onions are translucent.
- Add flour and whisk to coat. Cook for 1 minute.
- Then slowly whisk in broth and almond milk, starting with 1/2 cup almond milk and building up. Season again with a pinch each salt and pepper.
- Cook until thickened, stirring frequently, over low heat. Taste and adjust seasonings as needed. I go heavy on the pepper out of preference.
- Add walnuts and stir to combine. Keep on low until you’re ready to serve, adding more almond milk as needed if it gets too thick. (Bake biscuits for 10-15 minutes.)
- To serve, split biscuits and top with gravy. Store leftovers separately - store gravy covered in the fridge for up to 3-4 days, and store biscuits (once completely cooled) at room temperature in a tupperwear or plastic bag. Reheat in a 350-degree F (176 C) oven to keep flakiness intact.