Biscuits & Gravy
If there is one breakfast recipe that defines comfort food, it's biscuits and gravy. And this plant-based version is so incredibly good that you will genuinely not believe for a single second that it's completely vegan. No dairy. No meat. No compromise. Just rich, creamy, deeply savory plant-based Beyond Meat gravy piled high on the fluffiest, flakiest vegan Maple Buttermilk Biscuits you have ever had in your life. This is the ultimate vegan comfort food breakfast — and it has become an absolute staple in our household.
What makes this recipe so special is just how approachable and family friendly it is from start to finish. Both the vegan maple buttermilk biscuits and the plant-based gravy are made with simple, wholesome ingredients that most people already have sitting in their pantry. No specialty store runs, no hard to find ingredients — just honest, feel good food that comes together without any stress. And the recipe is incredibly versatile too. Swap out your plant milk based on what you have on hand, switch up your protein source, add or leave out the onions and garlic depending on your family's preferences — this recipe is delicious no matter how you make it and holds up beautifully across every variation we've tried.
Now let's talk about the biscuits — because they deserve their own moment. We laminate the dough to create those gorgeous, distinct flaky layers that make these dairy-free buttermilk biscuits so extraordinarily fluffy and tender. It's a technique borrowed from croissant making and it is genuinely one of the most satisfying and fun things you can do in the kitchen. Fold the dough like a brochure, fold it again two more times — and watch those layers develop into something truly special. And here is the best part — it makes for an amazing family breakfast experience. What kid doesn't love getting their hands in some dough and helping fold and stack layers? It's the kind of cooking moment that makes memories, and we think that matters just as much as the food itself.
Whether you're a longtime vegan, someone just starting their plant-based journey, or a dedicated meat eater who loves a good Southern comfort food breakfast — this vegan biscuits and gravy recipe is going to win you over completely. It won our whole family over and it hasn't left our breakfast rotation since. We hope it does the same for yours.
Biscuits & Gravy
This vegan biscuits and gravy recipe features fluffy dairy-free maple buttermilk biscuits smothered in rich, creamy plant-based Beyond Meat gravy. The ultimate comfort food breakfast.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 8
Ingredients
Biscuits
Gravy
Instructions
Follow the instructions to create 1 batch Maple Buttermilk Biscuits and once those are baking in the oven you can work on the Gravy!
Dice 1 Small Onion, add 1 tbsp Vegan Butter to a deep pan or pot and once melted add your diced onion then cook for about 2 minutes.
Add your 16 oz Ground Beyond Meat to the pan, you can use any plant-based meat substitute including sausage, impossible ground or even tofu, but I prefer Beyond Meat in this recipe. Make sure to break it up into small pieces and sauté it for about 5 minutes until browned.
Add 2+ Garlic Cloves and cook for another minute or two until fragrant.
Add 2 tbsp All-Purpose Flour and mix into the plant-based ground. Add 1/4+ tsp Dried Thyme, 1/4+ tsp Dried Crushed Rosemary, 2 tbsp Nutritional Yeast, 1/2+ tsp Salt and 1/2+ tsp Ground Black Pepper.
Slowly pour in your 2 1/2 cups Unsweetened Plain Plant-Milk like you're making a roux. Stir in completely to combined. Let cook for about an extra 5 minutes until the gravy has thickened.
Cut a biscuit or two in half and the pour the gravy over it. Sprinkle some parsley or herb of choice on top and enjoy while hot.
Notes & Tips
- Adding onions and garlic is entirely optional, personally we like adding it for added flavor and nutrition, but it's still great without them.
- Our favorite meat substitute in this recipe is Beyond Meat, but you can use Impossible, any vegan sausage, or even crumbled up & seasoned tofu, seitan or tempeh. If you're not interested in any of those you can always just omit entirely and it's still a super tasty gravy!
- For a gluten free gravy sub 1 tablespoon cornstarch for every 2 tablespoons of all-purpose flour.
- Make sure your plant milk is both plain and unsweetened. No one wants a sweet, vanilla flavored gravy.
- Any creamy plant milk works great in this recipe, personally we like using soy milk for added protein, but you can use whatever you like!
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