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:
Sleep in.
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.
Origins of Biscuits and Gravy
Soft, flaky biscuits are believed to be a pre-Civil War Southern creation that may have been initially inspired by British biscuits.
The combination of biscuits and gravy, however, wasn’t invented until the revolutionary war. It was created as an affordable, hearty breakfast and is now enjoyed as a staple throughout the Southern states and beyond!
How to Make Vegan Biscuits and Gravy
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:
Warm
Savory
Hearty
Flaky
Comforting
& Simple
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!
Vegan Biscuits and Gravy
Ingredients
- 1 batch Best Damn Vegan Biscuits
MUSHROOM GRAVY
- 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)
- 2 Tbsp finely chopped walnuts (optional)
- 1 pinch each salt and pepper (plus more to taste)
- 1/2 tsp fresh sage or thyme (optional // 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
Instructions
- 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 or large saucepan over medium heat. Then add garlic, onion, mushrooms, and walnuts and season with a healthy pinch each salt and pepper. Cook for 3-4 minutes or until the onions are translucent. Near the end of cooking, add the herbs (optional).
- Slightly reduce heat. Add flour and whisk to coat. Cook for 1 minute.
- Then slowly whisk in broth then add almond milk 1/4 cup (120 ml) at a time, building up to desired thickness (it will continue thickening as it cooks). Season again with a pinch each salt and pepper.
- Cook until thickened, stirring frequently, over medium-low heat. Taste and adjust seasonings as needed. I go heavy on the pepper out of preference.
- 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.
Notes
Nutrition (1 of 3 servings)
Fern says
this is a Greatest Of All Time recipe. Everyone should eat this at least once. I know why you might omit walnuts but they add SO MUCH texture and flavor, its definitely worth it (commenting from a time where walnuts cost 10$)
i had it in my head this was a ppk recipe, but i should know by now minimalist baker ALWAYS has my back. thanks!
Ha, we LOVE this review and are so glad you enjoy the recipe, Fern! Thank you for sharing! xoxo
Erik says
I’ve made this before and it is so delicious! This time I used oat milk and it’s having trouble thickening and I’m not sure why. I’ll probably use less alternative milk next time or add more flour, but does anyone have other tips for what to do if it has trouble thickening?
We’re so glad you enjoy it, Erik! More flour should help! Cooking it longer will also thicken it up. Hope this helps!
Holly Smart says
I made the best damn vegan biscuits and the mushroom gravy! Delicious!! I love your recipes!!
Aw, thanks so much, Holly! We are so glad you enjoy our recipes! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Johanna says
I can’t get enough of these biscuits and gravy! This has become one of my go-to recipes for a comforting, savory vegan breakfast for years now. The biscuits have a perfectly flaky exterior and are soft inside. We love mushrooms in our house, so we double the mushrooms in the gravy recipe. I’ve even started using this gravy recipe for your lentil shepherds pie recipe and it’s a game changer!
Whoop! We’re so glad you’re enjoying it, Johanna. Thank you for sharing! xo
Ashley says
This is hands down my favorite vegan (or can be made vegetarian) biscuits & gravy recipe. I’ve been making it for years and know the recipe by heart now. I felt it was time to post a comment about it. If you haven’t tried it, you need to. I also omit the nuts & bounce between vegan/vegetarian depending on the crowd I’m cooking for.
We love this! Thanks so much for the wonderful review, Ashley, we’re so happy to hear you’ve been enjoying this for so long! xo
Adri S. says
Very simple and very versatile. I omitted the walnuts (only because I didn’t already have them) and I added a few drops of liquid smoke and a few tbsp of nutritional yeast. The house smelled amazing! It was a hit among both vegans and non vegans alike.
Whoop! We’re so glad it was a hit with everyone. Thank you for sharing, Adri! xo
Erin says
Great recipe! We keep dried mushrooms in the pantry. I used the mushroom broth that results from rehydrating them in place of both vegetable broth and almond milk. It worked well!
Yum! Thanks so much for the wonderful review and for sharing your modifications, Erin!
Linda C says
Surprised my Biscuit and Gravy lovin’ husband for New Years Day breakfast. Think I earned 10++ points. He really, really loved both, although, think I’d add a bit of sausage for flavor when I make again as others suggested. I especially appreciated the fact that the biscuits were easy to split right out of the oven. Thank you.
Question…Can the gravy be put in the freezer? I bought too many mushrooms, so thought I’d make the gravy and freeze for another time.
Yay! We love to hear this. So glad you both enjoyed, Linda! And yes – the gravy should freeze well for ~1-2 months.
Vegan says
It’s very good. I like to add a pinch of Italian seasoning. Quick to cook and delicious.
Thanks so much for the lovely review and sharing your addition! We are so glad you enjoy it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Becky says
This way my first vegan dish I made at home. Very delicious! I will definitely make again… and again….. and again! Very savory and delicious.
Woohoo! We love to hear when a recipe is a big winner. Thanks for the review, Becky! xo
Karen says
I just finished eating this delightful dish!!! I followed the exact recipe except used cashew milk and it came out fairly well for a first time biscuit maker (without Bisquick) LOL. Next time, I will add some vegan breakfast sausage crumbles as some commented for a bit more flavor! Thank you!
We’re so glad you enjoyed it, Karen. Thanks so much for the lovely review!