Vegan Sausage Gravy and Biscuits

Ahh, Sundays.

vegan-sausage-gravy-and-biscuits

 

Sundays in my childhood consisted of slow awakenings, a giant pot of black coffee, and comics found deep in the Sunday newspaper that otherwise disinterested me.

Nowadays, Sundays are a bit different since becoming an adult. They’re often filled with errands like grocery shopping and chores like laundry, dishes, and meal prepping. We still take our time waking up and snuggling in bed as long as we can with a few cups of coffee, but breakfast surely doesn’t make itself once you are the keeper of your own domain…

Darn, right?

Sausage gravy and biscuits

So usually breakfast consists of quick leftovers from the night before, a pb&j, or I just skip it altogether while Hubby makes himself a snack. It’s so much more fun when someone else wakes you up with a delicious smell lingering through the house from the kitchen.

sausage gravy and biscuits

But there are days when I just crave, and crave hard for something….comforting and rich. Like this sausage gravy and biscuit breakfast!

And thankfully, I’ve made you a vegan, plant based version of this hardy and country breakfast-Hallelujah!!

You ready for this?

Because it was so delicious,

so deceiving,

so comforting,

and so gosh darn heart warming.

sausage gravy and biscuits

Because I struggled with the fact that when I made the decision to go as plant-based and as vegan as much as I could, that I would be saying goodbye to what warmed my heart as a child and family traditions.

But it doesn’t have to be that way, and this recipe proves that you can have your cake and eat it too.

n sausage gravy and biscuits

Plus, its easy, affordable, and they’re no weird ingredients. Everyone will love it, including your carnivore friends who just “need meat” at each meal 😉

So get cozy, and be ready to settle in to this delicious and comforting vegan breakfast on your next weekend.

Print Recipe
Vegan Sausage Gravy and Biscuits
This savory and comforting southern style country breakfast is made vegan to suit plant based eaters as well as meat eating carnivores. Quick and easy, just 20 minutes and you're ready to eat.
n sausage gravy and biscuits
Course Breakfast
Cuisine southern
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Biscuits
  • 2 cups white flour can use GF flour if desired
  • 1 tablespoon baking soda
  • 1 teaspoon salt I used himalayan
  • 3/4 cup milk I used unsweetened original cashew but you can use any plant based milk
  • 8 tbsp non-dairy butter I used Smart Balance, vegan blend
Sausage Gravy
Course Breakfast
Cuisine southern
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Biscuits
  • 2 cups white flour can use GF flour if desired
  • 1 tablespoon baking soda
  • 1 teaspoon salt I used himalayan
  • 3/4 cup milk I used unsweetened original cashew but you can use any plant based milk
  • 8 tbsp non-dairy butter I used Smart Balance, vegan blend
Sausage Gravy
n sausage gravy and biscuits
Instructions
Biscuits
  1. To make the biscuits: Preheat Oven to 425 degrees. Whisk the four, salt, sugar, and baking powder together. Dice the cold butter and add to the flour mixture, and use a pastry cutter to combine the ingredients. As you cut in the butter, the mixture will resemble a crumbly texture. Add in the milk, and stir to combine. Lightly dust a surface (like a cutting board or your clean counter), and pour the biscuit mix onto it. Knead about 10-15 times just until the mixture comes together. Roll out to about an inch thick and cut biscuits using a biscuit cutter, or a glass like I used. Line a baking sheet with parchment paper, and lay the biscuits on. Here you can brush some of the vegan butter to allow them to golden, but this is optional. Bake about 12 minutes, or just until the tops are slightly golden. Remove and let cool.
Sausage Gravy
  1. Begin by cooking the sausage patties in a nonstick skillet on medium heat. Let brown and caramelize until fully cooked. There needs to be some fat left in the pan to help make the gravy and if there isn't any visible, add 1-2 tbsp. of butter or oil. Once the patties are cooked, crumble until the patties are in pieces to your liking. Over low medium heat, sprinkle the flour and stir in, allowing it to soak up the drippings from the sausage. Cook for about a minute. Once all the sausage is coated with flour, slowly add the milk while stirring to prevent clumping. Add in sections, until each addition of milk is mixed thoroughly with the sausage, making a creamy and thick consistency. Here you may need to add more flour and/or more milk to your liking, just adjust accordingly. Taste and add salt, pepper, and sage if desired. Over low heat, allow the gravy to simmer and combine, adjusting the thickness and flavor until its time to serve.
Recipe Notes

To eat, simply cut up your biscuits, slice, or add whole to your plate or bowl, and top with the gravy.

 

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Vegan Sausage Gravy and Biscuits

Ahh, Sundays.

Sausage gravy and biscuits

Sundays in my childhood consisted of slow awakenings, a giant pot of black coffee, and comics found deep in the Sunday newspaper that otherwise disinterested me.

Nowadays, Sundays are a bit different since becoming an adult. They’re often filled with errands like grocery shopping and chores like laundry, dishes, and meal prepping. We still take our time waking up and snuggling in bed as long as we can with a few cups of coffee, but breakfast surely doesn’t make itself once you are the keeper of your own domain…

Darn, right?

So usually breakfast consists of quick leftovers from the night before, a pb&j, or I just skip it altogether while Hubby makes himself a snack. It’s so much more fun when someone else wakes you up with a delicious smell lingering through the house from the kitchen.

sausage gravy and biscuits

But there are days when I just crave, and crave hard for something….comforting and rich. Like this sausage gravy and biscuit breakfast!

And thankfully, I’ve made you a vegan, plant based version of this hardy and country breakfast-Hallelujah!!

You ready for this?

Because it was so delicious,

so deceiving,

so comforting,

and so gosh darn heart warming.

sausage gravy and biscuits

Because I struggled with the fact that when I made the decision to go as plant-based and as vegan as much as I could, that I would be saying goodbye to what warmed my heart as a child and family traditions.

But it doesn’t have to be that way, and this recipe proves that you can have your cake and eat it too.

n sausage gravy and biscuits

Plus, its easy, affordable, and they’re no weird ingredients. Everyone will love it, including your carnivore friends who just “need meat” at each meal 😉

So get cozy, and be ready to settle in to this delicious and comforting vegan breakfast on your next weekend.

Please follow and like us:
Pinterest
Pinterest
Instagram
Follow by Email
Google+
http://www.eastcoastperspective.com/recipes/vegan-sausage-gravy-biscuits/
FACEBOOK
YouTube
YouTube
RSS
Print Recipe
Vegan Sausage Gravy and Biscuits
This savory and comforting southern style country breakfast is made vegan to suit plant based eaters as well as meat eating carnivores. Quick and easy, just 20 minutes and you're ready to eat.
n sausage gravy and biscuits
Course Breakfast
Cuisine southern
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Biscuits
  • 2 cups white flour can use GF flour if desired
  • 1 tablespoon baking soda
  • 1 teaspoon salt I used himalayan
  • 3/4 cup milk I used unsweetened original cashew but you can use any plant based milk
  • 8 tbsp non-dairy butter I used Smart Balance, vegan blend
Sausage Gravy
Course Breakfast
Cuisine southern
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Biscuits
  • 2 cups white flour can use GF flour if desired
  • 1 tablespoon baking soda
  • 1 teaspoon salt I used himalayan
  • 3/4 cup milk I used unsweetened original cashew but you can use any plant based milk
  • 8 tbsp non-dairy butter I used Smart Balance, vegan blend
Sausage Gravy
n sausage gravy and biscuits
Instructions
Biscuits
  1. To make the biscuits: Preheat Oven to 425 degrees. Whisk the four, salt, sugar, and baking powder together. Dice the cold butter and add to the flour mixture, and use a pastry cutter to combine the ingredients. As you cut in the butter, the mixture will resemble a crumbly texture. Add in the milk, and stir to combine. Lightly dust a surface (like a cutting board or your clean counter), and pour the biscuit mix onto it. Knead about 10-15 times just until the mixture comes together. Roll out to about an inch thick and cut biscuits using a biscuit cutter, or a glass like I used. Line a baking sheet with parchment paper, and lay the biscuits on. Here you can brush some of the vegan butter to allow them to golden, but this is optional. Bake about 12 minutes, or just until the tops are slightly golden. Remove and let cool.
Sausage Gravy
  1. Begin by cooking the sausage patties in a nonstick skillet on medium heat. Let brown and caramelize until fully cooked. There needs to be some fat left in the pan to help make the gravy and if there isn't any visible, add 1-2 tbsp. of butter or oil. Once the patties are cooked, crumble until the patties are in pieces to your liking. Over low medium heat, sprinkle the flour and stir in, allowing it to soak up the drippings from the sausage. Cook for about a minute. Once all the sausage is coated with flour, slowly add the milk while stirring to prevent clumping. Add in sections, until each addition of milk is mixed thoroughly with the sausage, making a creamy and thick consistency. Here you may need to add more flour and/or more milk to your liking, just adjust accordingly. Taste and add salt, pepper, and sage if desired. Over low heat, allow the gravy to simmer and combine, adjusting the thickness and flavor until its time to serve.
Recipe Notes

To eat, simply cut up your biscuits, slice, or add whole to your plate or bowl, and top with the gravy.

 

Share this Recipe

Leave a Reply