Vegan Biscuits and Gravy

This is an easy vegan biscuits and gravy recipe with TVP “sausage”, blanched slivered almonds, raw cashews and more that’s perfect for breakfast or any time. The vegan breakfast gravy is oil and gluten free. And while I used store bought plant based biscuits, you could certainly use your favorite recipe. It’s everything I love about the quintessential American classic, and I hope you find that as well 💚

This recipe makes ~4 servings.

A few things…

• ・Be generous with the ground black pepper and salt. Traditional sausage gravy uses a heavy hand of both, and this vegan version will be less than “yes” without them.

• ・As the vegan breakfast gravy warms, it will thicken. If you prefer it a bit thinner, whisk in some additional water and adjust the seasonings, if needed.

• ・For best results, use TVP. It has no seasoning and takes on the flavor of the rest of gravy very well. If you’re not concerned about it being gluten free, you might consider some ground seitan, as a substitute. If you do this, I’d love to know how it works out, as I have not tried it.

• ・For this vegan biscuits and gravy recipe, you can use homemade or store bought biscuits. I used Immaculate Baking Organic Flaky Biscuits, because I’m not much of a baker. In the past, I’ve also used Bisquick Original Pancake and Baking Mix to make vegan drop biscuits. Maybe you have a favorite recipe? Use what works for you.

Explore additional UVK recipes, like Roasted Garlic Gravy, Brandy Shiitake Mushroom Gravy, Vegan Whole Wheat Biscuits, Roasted Breakfast Potatoes, Vegan Taco Pasta Casserole, Vegan Pumpkin Pot Pie and more.

Vegan Biscuits and Gravy

2½ cups chopped onions (OR 1 large onion, chopped)

2 large garlic cloves, sliced in half

¼ cup blanched slivered almonds

⅓ cup raw whole cashews

3½ cups water

1½ tsp rubbed sage

½ tsp dried thyme

¼ tsp dried rosemary

½ tsp garlic powder

½ tsp salt (+ more to taste)

¼ tsp red pepper flakes (+ more to taste)

1 Tbsp nutritional yeast

½ cup dry TVP

3 Tbsp reduced sodium soy sauce (OR reduced sodium gluten free tamari)

A generous amount of ground black pepper

½ tsp distilled white vinegar

8 biscuits, to serve (your favorite recipe or store bought)

1. First, you’ll boil the ingredients the vegan breakfast gravy for the biscuits. In a medium pot, add the onions, garlic, almonds, cashews, 2½ cups water, sage, thyme, rosemary, garlic powder, salt, red pepper flakes and nutritional yeast. Bring to a boil, and then, cover, and simmer over low heat for 15 minutes.

2. As you wait on the pot to boil, add the TVP to 1 cup of water. Set aside, so it can hydrate.

3. When the pot is done boiling, add the contents to a high speed blender. Blend until completely smooth.

4. Place the pot back on the stove. Drain the fully hydrated TVP of any excess water. Add the TVP, the soy sauce, and a generous amount of ground black pepper to the pot. Stir around over medium heat for a minute or two.

5. Pour the gravy from the blender back into the pot, and stir over low for a minute or two. Then, stir in the distilled white vinegar. Taste, and adjust seasonings, if needed (more salt? more black pepper?). Serve vegan breakfast gravy on biscuits.