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plant based biscuits and gravy

Plant Based Biscuits and Gravy

This vegan plant based biscuits and gravy recipe is loaded with vegetables and whole grains to create a delicious healthy oil-free take on the classic southern favorite. This savory vegan breakfast is the perfect for Sunday morning breakfast feasts and making food for guests during the holidays. This biscuit and gravy recipe is: vegan, oil-free, refined sugar-free, and whole foods plant based!
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Servings 6


For the oil-free biscuits:

For the vegan sausage:

For the gravy:

  • 1 can coconut milk
  • 2 tbsp tapioca flour
  • 3 tbsp nutritional yeast
  • 1 tbsp italian seasoning
  • 1 spicy pepper of choice
  • 1 bell pepper
  • 1 stalk celery
  • 1 cup mushrooms
  • 5 cloves garlic
  • 1 onion
  • black pepper
  • 1 cup vegetable broth


  • Begin by preheating your oven to 425.
  • In a large bowl combine all biscuit ingredients (start with dry, mix, and then add wet ingredients). Form into a ball. Once you get a solid dough, start to stretch and fold your biscuits, about 10 times. Roll dough out and cut out biscuits using the top of a cup.
  • Place on a baking sheet and bake for 15-18 minutes.
  • While biscuits are cooking dice all your vegetables. Add to a sauté pan with vegetable broth and cook until vegetables are soft. Once soft add remaining gravy ingredients.
  • To make the vegan sausage simply sift dry ingredients together, and add the water. Form into a ball and then pull apart pieces. These can be super messy, because they are supposed to resemble ground sausage. Add to the gravy and cook on medium for 10 minutes.
  • To serve, break the biscuit in half and pour gravy over, enjoy!
Keyword savory breakfast, whole grain, whole wheat
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