This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. #ad
If you think going vegan means giving up your favorite foods... I'm happy to say you're wrong! This Vegan Biscuits & Gravy tastes just like the real thing! Flaky biscuits, creamy gravy, savory sausage... what more could you ask for?
Hi buddies and happy Saturday! #BrunchWeek is drawing to a close, and I saved the best for last! Well, at least, I like to think so 😉 Today's latest & greatest is these Vegan Biscuits & Gravy which I am sooo obsessed with! Fluffy, flaky biscuits are topped with a creamy, savory faux sausage gravy for the most irresistible comfort food combo. I swear this tastes just like the real deal to me! My husband had no complaints, either 🙂
The inspiration for this dish came after I went to my favorite vegan diner here in Dallas a few weeks ago. I got their biscuits & gravy, and I hate to say it but... I was so underwhelmed! I usually LOVE all of their food, but this dish had just missed the mark. The biscuits were doughy, the gravy was bland... it was just kind of blah. I did however, be sure to ask them what brand of vegan sausage they used because that part was excellent 😉 I decided a do-over at home was in order, and my version of biscuits & gravy totally hit the spot!
Because this is such a simple recipe, I knew I had to be able to really nail both components to have a great outcome! I used the vegan biscuit recipe from Minimalist Baker because I love her, and none of her recipes have ever let me down! It also has the bonus of being super simple and not calling for any funky single use ingredients. As for the gravy...well, I started looking at regular sausage gravy because I knew I could easily veganize it myself. And I though, who's the absolute biscuits & gravy authority out there whose recipe I would blindly trust, no questions asked? Well, the Pioneer Woman of course! So I used her tried and true gravy, just with vegan substitutes, and it came out a dreaaaaaam. I am totally in love.
Even though this recipe isn't sponsored today, it's still part of #BrunchWeek so be sure to check out everyone else's recipes!
BrunchWeek Beverages:
Blackberry Peach Crush from Jolene's Recipe Journal
Guava Lemonade from Shockingly Delicious
Mango Lemonade Vodka Cooler from The Redhead Baker
BrunchWeek Appetizers and Salads:
Bacon Ranch Tortilla Rollups from The Mandatory Mooch
BrunchWeek Egg Dishes:
Bacon Cheddar Cheese Souffle from Cookaholic Wife
BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Scones from The Nifty Foodie
Savory Palmiers from Caroline's Cooking
Vegan Biscuits & Gravy from The Baking Fairy
BrunchWeek Desserts:
Easy Champagne Cupcakes from Rants From My Crazy Kitchen
Lavender Panna Cotta with Lemon Curd from Culinary Adventures with Camilla
Pineapple Paradise Layer Cake from Love and Confections
Ricotta Cookies from April Golightly
Rosemary Lavender Macaron from A Kitchen Hoor's Adventures
Streusel Kuchen (German Coffee Cake) from Platter Talk
Sugar Cookie Bars with Peach Frosting from Sweet Beginnings
White Chocolate Snack Clusters from Family Around the Table
Be sure to check out the recipes I made earlier this week!
MY RECIPES FOR #BRUNCHWEEK:
- Monday: Vegan Coffee Cinnamon Rolls
- Tuesday: Iced Lavender Latte
- Thursday: Vegan Mango Peach Toaster Pastries
- Saturday: Vegan Biscuits & Gravy {and here you are!}
{biscuit recipe adapted from Minimalist Baker, gravy recipe adapted from The Pioneer Woman}
vegan biscuits & gravy
Ingredients
- *for the biscuits*
- 1 cup unsweetened nondairy milk
- 1 tablespoon white vinegar
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 4 tablespoon vegan shortening
- *for the gravy*
- 1 pound vegan breakfast sausage {I recommend LightLife}
- 1-2 tablespoon vegetable oil {or other neutral oil}
- ⅓ cup all-purpose flour
- 4 cups nondairy milk
- ½ teaspoon garlic salt
- ½ teaspoon seasoned salt
- pepper to taste
Instructions
- First, prepare the biscuits. Preheat oven to 450F. In a small cup, combine the nondairy milk and vinegar and set aside for now.
- In a large mixing bowl, mix together the flour, baking powder, baking soda, and salt.
- Add in the shortening, and use fingers to quickly crumble the mixture together - do this until the shortening is mostly incorporated and the mixture looks sandy.
- Add in your milk +vinegar mixture, and gently mix until JUST combined.
- Dump the dough onto a clean surface dusted with flour, and gently knead a couple of times - you really just want to create the flaky layers here!
- Gently pat dough to 1 inch thickness, and use a round cutter to cut out the biscuits. Re-knead the scraps and cut biscuits until you use all the dough. I was able to get 8 biscuits out of this!
- Place your biscuits on a baking sheet lined with a silicone liner {or parchment paper}, and brush the tops with some melted shortening.
- Bake for 10-15 minutes or until fluffy and slightly golden brown.
- While the biscuits bake, make the gravy.
- In a large skillet set over medium heat, crumble the vegan sausage into small pieces and add in the oil. Vegan sausage is not fatty like "real" sausage so it won't create enough grease on its own!
- Cook sausage for 10-15 minutes, until it gets crispy and caramelized around the edges.
- Sprinkle the flour on top, and stir to combine. Cook for a few minutes to get rid of the "raw flour" taste.
- Slowly add in the milk, mixing as you go. You may not need it all, but gravy will thicken as it sits so keep that in mind.
- Add in the garlic salt, seasoned salt, and pepper. Add more seasoning to taste.
- When biscuits & gravy are both ready, it's time to serve! Plate the biscuits and spoon gravy on top. Enjoy immediately!
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