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Vegan Biscuits and Gravy

Flaky vegan biscuits with thick, peppery mushroom gravy! A flavorful, healthy, satisfying 30-minute vegan breakfast.
Author Minimalist Baker
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Large plate with two Vegan biscuits sliced open and topped with gravy
4.96 from 63 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Course Breakfast
Cuisine Southern-Inspired, Vegan

Ingredients

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
US Customary - Metric

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 information is a rough estimate.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 518 Carbohydrates: 68 g Protein: 12.3 g Fat: 21 g Saturated Fat: 5.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1000 mg Fiber: 3.6 g Sugar: 0.8 g