If you’re looking for an incredible breakfast idea, these vegan biscuits and gravy are sure to hit the spot! Fresh homemade vegan biscuits are topped with a rich and flavorful vegan gravy.
I love cooking up a big breakfast on the weekends. It’s a luxury that we don’t have time for during the week, so it becomes our special family time on Sundays.
Growing up, biscuits and gravy were a family favorite treat. But of course the traditional version is not vegetarian friendly. So I set about to create a vegan-friendly version of traditional biscuits and gravy!
This recipe uses coconut oil and plant-based milk to vegan-ize my own favorite biscuit recipe. And it’s served up with a creamy plant-based gravy that’s packed with flavor from mushrooms and lots of fresh veggies.
It’s the ultimate comfort food!
These vegan biscuits and gravy are:
- Rich and creamy.
- Easy to make in just 30 minutes!
- A delicious vegan breakfast idea.
Tips & Tricks
Coconut Oil is key to making the vegan biscuits in this recipe. Coconut oil in its solid state works just like traditional butter. You can cut the pieces into your flour to give the biscuits that flaky texture. (I personally use this brand of coconut oil.)
Mushrooms give the vegan gravy its rich flavor. I used baby portobello mushrooms, because they are known for their “meaty” texture. But you could also use regular button mushrooms, shiitake mushrooms, or porcinis. All would be delicious!
Vegan Worcestershire Sauce is a crucial ingredient here. It adds that umami flavor, and really should not be skipped if you can manage it. This one can be a little tricky to find at regular grocery stores, so I buy this one from Amazon.
Plant Based Milk. I used almond milk for this recipe, but if you want a something a little thicker, oat milk is also a good option. I did experiment with coconut milk, but found it kept separating from the oil in this recipe. But coconut oil does work well in the biscuits!
If you love this recipe, be sure to check out these other delicious vegetarian gravy recipes too, and all my favorite breakfast ideas!
Servings: 5 servings
For the biscuits:
- 1 ¼ cups all-purpose flour
- ½ cup whole wheat flour
- 1 ½ tablespoons minced fresh rosemary
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- Pinch pepper
- ⅓ cup coconut oil solid state
- ½ cup almond milk plus 3 to 4 tablespoons and extra for brushing
For the gravy:
- 3 tablespoons olive oil divided
- ½ medium onion chopped
- 1 carrot peeled and chopped
- 4 ounces baby bella mushrooms sliced
- 3 tablespoons all-purpose flour
- 2 cups almond milk
- 1 teaspoon fresh rosemary minced
- 2 teaspoons tamari or soy sauce
- ½ teaspoon vegan worcestershire sauce
- ¼ teaspoon liquid smoke optional
- ¼ teaspoon salt
- pinch pepper
- fresh chives minced, for serving
Make the biscuits:
Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the two kinds of flour, rosemary, baking powder, salt and pepper. Add in the coconut oil and use a pastry cutter to cut the oil into the flour. Continue until it resembles evenly sized crumbs.
Add in the almond milk and mix until the dough comes together (start with the extra 3 tablespoons and add the 4th if the dough is too dry).
Dump the dough onto a well-floured surface. Pat the dough into a circle that is about ¾ inch thick. Using a floured biscuit cutter, cut out rounds from the dough and place on the prepared baking sheet.
Pat together the scraps and cut out additional biscuits until the dough is used up (this will be about 5 biscuits total using a 3-inch biscuit cutter).
Brush the tops of the biscuits lightly with almond milk.
Bake for about 15 to 16 minutes, until very light golden brown (they will barely brown in the oven).
Make the gravy:
Set a medium-large skillet over medium heat. Add in 1 tablespoon of the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften.
Add in the carrot and mushrooms and cook for about 5 minutes, until tender.
Add the remaining 2 tablespoons olive oil to the skillet. Sprinkle in the flour and cook for 1 to 2 minutes, stirring frequently.
Slowly pour in the almond milk, stirring the entire time. Add in the rosemary, tamari, Worcestershire, liquid smoke (if using), salt and pepper. Let the mixture come to a gentle simmer.
Continue to cook for about 5 to 7 minutes, stirring frequently, until it has thickened. Taste and season with additional salt and pepper if needed.
To serve, spoon some of the gravy over a biscuit. Top with a sprinkle of fresh chives and serve immediately.
Calories: 408kcalCarbohydrates: 41gProtein: 7gFat: 25gSaturated Fat: 14gSodium: 736mgPotassium: 252mgFiber: 3gSugar: 3gVitamin A: 2041IUVitamin C: 2mgCalcium: 289mgIron: 3mg