These homemade vegan biscuits and gravy are the perfect addition to any holiday dinner - Thanksgiving, Christmas, you name it! The light and fluffy biscuits are made from pantry staples you most likely already have on hand, and the mushroom gravy is full of flavor.
There’s nothing like good comfort food, and biscuits and gravy are way up there when it comes to comfort food. Now, whether you’re vegan or just interested in eating more vegan dishes, biscuits and gravy may be one of the last things you’d think of trying! Luckily, I’ve figured out a fantastic vegan biscuits and gravy recipe that I’m so excited to share with you!
This Southern-style recipe is one that will transport you right back to your pre-vegan days. It’s a delicious and savory way to start weekend mornings or a nice and hearty addition to your Thanksgiving or Christmas dinner.
When you need a cozy, hearty, and delicious meal, this vegan biscuits and gravy recipe might just become your new go-to!
Ingredients You'll Need
These ingredients provide tons of flavor and also contain a good deal of nutrition compared to traditional biscuits and gravy! Plus, many of them are pantry staples.
- Vegan butter – Vegan butter has come a really long way since I went vegan in 2018! For this recipe, it might be best to find a vegan butter in stick form. Luckily, there are several brands that offer this now, including Miyoko’s and Earth Balance. There’s also Country Crock plant butter, which I’d recommend only if you can’t find the others as it contains palm oil. Any vegan butter should work okay, though.
- Mushrooms – Go for your mushroom of choice! You may want to consider cremini mushrooms, also known as brown mushrooms or baby bella mushrooms, which have a more robust taste than white (or “button”) mushrooms. These mushrooms, like mushrooms in general, are a great source of fiber, potassium, and phosphorous!
- Leeks – This antioxidant-rich allium adds an almost sweet, onion-like flavor and are an especially common addition (or even base) for soups and stews. They add a unique and mellow flavor to this gravy. If you can’t find leeks or don’t like them, you can use shallots or plain old onions instead.
- Salt – If you try to be health-conscious like me, it can be tempting to skip or reduce the salt, but don’t! Adding even a little salt really helps bring out the other flavors.
- Thyme, parsley, rosemary – These herbs, in addition to their nutritional benefits, really help take the flavor of this dish to the next level!
- Vegetable broth – Use your traditional store-bought vegetable broth or try making your own with vegetable scraps!
- All-purpose flour – Any kind of all-purpose flour should do the trick just fine. If you want to experiment with other types or go gluten-free, I can’t vouch for them! But, please do let me know how it turns out in the comments if you try testing out this recipe with a different type of flour 🙂
- Worcestershire – Worcestershire sauce has ancient roots that take it back to fermented fish sauce eaten by the Romans. As such, many modern-day Worcestershire sauces contain anchovies. Make sure you get a fish-free vegan one (like Annie’s brand) or you can try making your own!
- Soy sauce – Soy sauce helps darken the gravy and also provides a bit more umami flavor! Go for tamari instead if you are hoping to make this recipe gluten free.
- White pepper & truffle powder – Okay, these two ingredients are a bit luxurious and harder to find. But they can add the perfect touch to help round out this gravy!
- Whole wheat flour – Whole wheat flour means you get all the nutritious bran and germ that’s part of wheat. This makes for heartier, healthier biscuits! You will need to swap this out for your preferred gluten-free flour/flour mix, however, if you want to make this a gluten-free recipe.
- Plant milk – While you can simply choose your preferred plant milk, you may get a slightly richer biscuit if you opt for a creamier plant milk like oat milk rather than one that’s more “thin,” (i.e. more watery) like rice milk.
- Coconut oil –A little goes a long way! You can substitute it with another oil if you don’t have any coconut oil.
How to Make Vegan Biscuits
- Preheat your oven to 450°F.
- In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Add cold butter and coconut oil to the flour mixture. Break down the butter and coconut oil with a fork until the dough is crumbly.
- Combine milk and apple cider vinegar. Then, make a hole in the center of the flour mixture, and add the milk mixture to the center. Slowly mix the flour into the milk mixture until combined.
- Turn the dough out onto a lightly floured surface. Here you are going to make the laminated dough by folding the dough in thirds over itself. Then, with your hands, flatten out the dough and repeat the laminating process 5-6 times.
- Using your hands again, flatten out the dough so it's about 1" thick. With a 2.5"-3" round biscuit cutter (or drinking glasses), stamp out your biscuits. Roll the leftover dough back out and repeat until you have all of your biscuits. You should be able to make about 12 biscuits.
- Place the biscuits onto a greased baking sheet, and bake for 12-15 minutes or until the bottoms of the biscuits turn golden brown.
- Serve warm along with the gravy, and enjoy!
How to Make Vegan Gravy
- Melt 1 tablespoon of butter in a pan over medium heat. Once the butter is melted, add the mushrooms, leeks, and salt. Let them sweat for 5 minutes.
- Add the sprig of thyme, parsley, rosemary and cook for another 2 minutes.
- Pour the broth into the pan and bring to a boil. Once the mixture boils, turn the heat down to maintain a low simmer. Cover and let it simmer for 90-120 minutes. The mixture should reduce to about 2 cups of broth. (Now is a good time to make the biscuits!)
- When the mixture is about 10 minutes from being done, make the roux by adding the flour to a small pan over medium heat. Stir the flour with a whisk constantly until the flour turns golden brown (about 5-10 minutes). Then, add the butter and stir to combine until the butter is completely melted.
- Add the roux to the mushroom mixture along with the Worcestershire sauce, soy sauce, white pepper, and truffle powder. Whisk the mixture for about 5-10 minutes until it thickens to your desired consistency.
- Optional: If you like a chunkier gravy, then serve the gravy as is! If you prefer a smoother gravy, then use an immersion blender to get your desired consistency.
Does the gravy take time to thicken?
Yes! It’s best if you give it time to thicken up, so be sure to make the gravy first if you want to eat the biscuits right out of the oven!
How do you reheat biscuits and gravy?
It’s up to you, but the main thing is to reheat the biscuits and gravy separately. This will help keep the biscuits more intact. You can easily heat the biscuits up in the microwave in no time at all, or use your toaster, toaster oven, or oven if you prefer. I recommend heating up the gravy a little bit at a time and stirring it. You may also want to add a splash of plant milk as it will thicken up more the longer it sits in the fridge.
What do you serve with biscuits and gravy?
At breakfast or brunch, you could serve these along with a breakfast hash or a Just Egg scramble. At dinnertime, you could serve these with roasted vegetables, mac and cheese, or any other side that sounds good to you! I think these would also be a yummy addition to a Thanksgiving or Christmas dinner spread.
Can you make these ahead of time?
Sure! Just know that the gravy will continue to thicken up, especially if placed in the fridge, so you may need to thin it a little with a splash of plant milk before reheating.
How could I make this a gluten-free recipe?
Simply substitute gluten-free flour/flour mix for the all-purpose and wheat flours listed in the recipe. You’ll also want to use tamari instead of soy sauce or simply omit it and add an extra pinch of salt.
How should I store biscuits and gravy?
Definitely store the biscuits and gravy separately. The biscuits should be fine out on your counter in an airtight container for at least two-three days but use your best judgment there. The gravy, on the other hand, should definitely be stored in the fridge in an airtight container. You should probably aim to use it within 5-7 days—after that, it should freeze just fine if you want to use it later (simply let it defrost in the fridge overnight).
Why You'll Love This Recipe
I won’t be surprised if this vegan biscuits and gravy recipe becomes one of your new favorites! It’s a perfect dish as the temperatures start to drop, and cozy and earthy (thanks to the mushrooms). It also pairs well with other foods, whether you’re having them for breakfast, brunch, or dinner!
- Delicious – This dish is downright scrumptious! Make it once, and you’ll be craving it for weeks to come!
- Nutritious –Compared to regular biscuits and gravy, this recipe packs some solid nutrition thanks to the powerhouse that is the humble mushroom. Mushrooms are low-calorie and loaded with fiber, potassium, zinc, and other important nutrients! You also get some antioxidant power from the leeks and herbs.
- Versatile – Start or end your day with this yummy, versatile dish! You can pair it with breakfast sides in the morning or dinner sides in the evening.
- Perfect for cooler weather – Thanks to the cozy and earthy ingredients, this recipe is a true delight once cooler weather sets in!
Let me know if you try out this recipe for vegan biscuits and gravy, and if you do, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.
Check Out More Vegan Recipes Below:
- Vegan Meatloaf
- Maple Roasted Carrots
- Mashed Sweet Potatoes
- Pumpkin Pasta
- Vegan Herb Butter
- Pumpkin Soup
- Beyond Beef Shepherd's Pie
- Creamy Broccoli Leek Soup
- Beyond Sausage Paella
- Grilled Tofu Burgers
- Lemon Orzo Soup
- Apple Cinnamon Rolls
- Pumpin Pie Bars
- Baked Apple Oatmeal
- Apple Pancakes
- Sugar-Free Apple Crisp
- Classic Pierogies