The Best Southern Vegan Biscuits and Gravy

The Best Southern Vegan Biscuits and Sausage Gravy

Soft, Buttery Homemade Vegan Biscuits and Gravy with plant based sausage. Prepared Southern Style and loaded with flavor.

I’ll be the first to admit that this homemade vegan biscuits and gravy recipe is a labor of love. However, it is well worth it! Especially on a Saturday morning when you wake up and it’s still early enough for no one else to be awake. The perfect time to be in the kitchen in my opinion. So get cozy, throw on some jazz (or your favorite podcast) and let’s get started.

Gather Ingredients for Vegan Biscuits and Gravy

You will need the following ingredients and appliances for this recipe.

Ingredients:

  • Savory Breakfast Plant Based Sausage
    • 1 cup mushrooms
    • 1/4 cup onions, finely diced
    • 1 clove garlic
    • 1 can black eyed peas
    • 1 chipotle pepper
    • 1 Tbsp tomato paste
    • 1/4 cup nutritional yeast
    • 1/2 cup brown rice flour
    • 1 Tbsp ground flaxseed
    • 1 tsp liquid smoke
  • Signature Spice Blend
    • 1 1/2 tsp garlic powder
    • 1 1/2 tsp thyme
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1/2 tsp onion powder
    • 1/8 tsp allspice
    • 1 tsp cayenne pepper
    • 1 1/2 tsp paprika
    • Southern Style Gravy
    • 1/2 cup flour
    • 1 1/2 cup almond milk
    • 1 Not Beef Bouillon Cube
    • 1 Tbsp pepper
  • Homemade Buttery Biscuits
    • 2 cups all purpose flour
    • 1 Tbsp baking powder
    • 1 Tbsp sugar
    • 1 tsp salt
    • 3 Tbsp vegan butter
    • 3 Tbsp coconut oil
    • 1 cup cold unsweetened almond milk, or as needed

Appliances

Make the Plant Based Sausage

First you’ll take all the ingredients for the Signature Spice Blend and whisk together in a small bowl. Set aside. Next, you’ll want to lightly sauté your mushroom, onions and garlic on medium heat for about 7 minutes. Add this to a large mixing bowl along with the Signature Spice Blend.

Now, place all the remaining ingredients needed for the Savory Breakfast Plant Based Sausage into the same large bowl with the sautéed veggies and spice blend. Mash the ingredients together using a fork or potato masher. This ensures your get a more authentic sausage texture. (Note: If you’d like a finer texture then throw it into the food processor until the texture is to your liking.)

Once ingredients have been combined, shape sausage into your preferred shape. For this recipe I made round disk shaped plant based breakfast sausage. But for this pecan chorizo sausage I created a more “oblong” or “sausage link” shape. Do what makes sense for you.

After shape has been formed, wrap each individual sausage in parchment paper and allow to sit in the refrigerator for about 4 hours or overnight.

Then remove sausages and steam using your Stainless Steel Cookware with Steamer Basket. Steam sausages for about 2 hours on medium heat. Then allow to sit in steam basket and continue to cook for another 3 hours or so.

Prepare the Homemade Vegan Biscuits

Now that your sausage has finished steaming, it’s time to make your biscuits. Halfway there, I promise! First prepare your baking pan by lining with parchment paper or greasing with butter and preheat oven to 425*. Next whisk together your flour, baking powder, sugar and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture becomes crumbly.

Slowly add cold almond milk and stir until dough just comes together. You likely won’t use all the milk but dough will be wet and sticky. If you think you added too much milk just add more flour. Then turn dough onto a flour surface and knead (fold over) 15 times. Next Gently roll or pat dough to a 1 or 1/12 inch thickness. Cut biscuits with a small biscuits cutter or form into biscuit shape with hands. Gently re-roll the dough scraps and cut remaining biscuits.

Place biscuits on your prepared baking sheet. Be sure they are touching each other and the sides of the pan. This helps to ensure they rise high. Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.

Make Your Sausage Gravy

Now it’s time to put it all together. First add your sausage to a cast iron skillet. Then break up and sauté the sausage in the skillet. Sauté for about 8 – 10 minutes or until sausage becomes nice and crispy.

Then remove sausage from skillet, set aside and keep skillet warm. Allowing the sausage to drain on a paper towel. Next, add all of your gravy ingredients to a mixing bowl and whisk together. Add gravy mix to hot skillet and whisk frequently until gravy begins to thicken. This should take about 5 to 7 minutes. Once gravy is thick add sausage and gently fold in. You could let this cook for another 2 to 3 minutes or you can go ahead and top your freshly baked biscuits. Enjoy!

The Best Southern Vegan Biscuits and Sausage Gravy

The Best Southern Vegan Biscuits and Sausage Gravy

5 from 3 votes
Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Medium

Soft, Buttery Homemade Vegan Biscuits and Gravy with plant based sausage. Prepared Southern Style and loaded with flavor.

Ingredients

  • Sausage Recipe
  • 1 cup mushrooms

  • 1/4 cup onions, finely diced

  • 1 clove garlic

  • 1 can black eyed peas (don’t drain for added flavor)

  • 1chipotle pepper

  • 1 Tbsp tomato paste

  • 1/4 cup nutritional yeast

  • 1/2 cup brown rice flour

  • 1 Tbsp ground flaxseed

  • 1Tsp liquid smoke

  • Signature Spice Blend
  • 1 1/2 tsp garlic powder

  • 1 1/2 tsp thyme

  • 1/2 tsp black pepper

  • 1 tsp salt

  • 1/2 tsp onion powder

  • 1/8 tsp allspice

  • 1 tsp cayenne pepper

  • 1 1/2 tsp paprika

  • Southern Style Gravy
  • 1/4 cup flour

  • 2 1/2 cup almond milk

  • 1 Not-Beef Bouillon Cube

  • 1 Tbsp Pepper (or to taste)

  • Homemade Buttery Biscuits
  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 3 tablespoons vegan butter (such as Earth Balance®)

  • 3 tablespoons coconut oil

  • 1 cup cold unsweetened almond milk, or as needed

Preparation

  • Then take all the ingredients for the Signature Spice Blend and whisk together in a small bowl. Set aside.
  • Next, you’ll want to lightly sauté your mushroom, onions and garlic on medium heat for about 7 minutes. Add this to a large mixing bowl along with the Signature Spice Blend.
  • Now, place all the remaining ingredients needed for the Savory Breakfast Plant Based Sausage into the same large bowl with the sautéed veggies and spice blend. Mash the ingredients together using a fork or potato masher. This ensures your get a more authentic sausage texture. (Note: If you’d like a finer texture then throw it into the food processor until the texture is to your liking.)
  • Once ingredients have been combined, shape sausage into your preferred shape. For this recipe I made round disk shaped plant based breakfast sausage. But for this pecan chorizo sausage I created a more “oblong” or “sausage link” shape.
  • After shape has been formed, wrap each individual sausage in parchment paper and allow to sit in the refrigerator for about 4 hours or overnight. This helps eliminate a sticky texture when cooking
  • Then remove sausages and steam using your Stainless Steel Cookware with Steamer Basket. Steam sausages for about 2 hours on medium heat. Then allow to sit in steam basket and continue to cook for another 3 hours or so.
  • Homemade Buttery Biscuits
  • First prepare your baking pan by lining with parchment paper or greasing with butter and preheat oven to 425*.
  • Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
  • Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky.
  • Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits.
  • Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don’t be afraid to squish them in–this helps them to rise high.
  • Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.
  • Sausage Gravy
  • First add your sausage to a cast iron skillet. Then break up and sauté the sausage in the skillet. Sauté for about 8 – 10 minutes or until sausage becomes nice and crispy. Then remove sausage from skillet, set aside and keep skillet warm.
  • Allowing the sausage to drain on a paper towel. Next, add all of your gravy ingredients to a mixing bowl and whisk together.
  • Add gravy mix to hot skillet and whisk frequently until gravy begins to thicken. This should take about 5 to 7 minutes.
  • Once gravy is thick add sausage and gently fold in. You could let this cook for another 2 to 3 minutes or you can go ahead and top your freshly baked biscuits.

Notes

Did you make this recipe?

Tag @thekitchendancepartii on Instagram and hashtag it #thekitchendancepartii

Like this recipe?

Follow us @thekitchendancepartii on Pinterest

Did you make this recipe?

Like us on Facebook

One Comment on “The Best Southern Vegan Biscuits and Gravy

  1. Loving this southern biscuits and gravy recipe. Comfort food at its finest!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.