biscuits and gravy

Lazy Sunday Brunch Vegan Buttermilk Biscuits and Gravy

 

Happy Vegan MoFo Post 7! Phew! I didn’t select a theme for this year’s Vegan MoFo, but based on what I’ve been posting I guess it seems to be forming into “The Unhealthy Vegan” but don’t you worry, I have some super healthy recipes in the mix. Plus, these are all vegan alternatives, they might not be healthy, but they’re better than their non-vegan counterparts, right? ha. But today’s post is a lazy sunday brunch vegan country style buttermilk biscuits and sausage gravy recipe! This particular recipe makes everything from scratch because that’s what lazy Sundays are for, right? But you can always sub vegan prepared soysage instead of prepping your own, or buying store bought biscuits that are vegan. But don’t be intimidated by the instructions, it’s actually simple and fairly quick to make!

vegan biscuit recipe

These vegan biscuits are flaky, buttery, and perfect for brunch or dinner!

This recipe is for vegan buttermilk biscuits, vegan maple breakfast sausage, and vegan breakfast sausage gravy. For this particular recipe play with ratios to get your desired gravy consistency. This recipe features homemade vegan sausage using texturized soy protein, which can be altered to your preference of spices, flavors, and texture. My recipe makes a sweeter more maple based sausage, if you like yours spicy or more savory, add in more smoke flavor and some chili powder or cayenne.

vegan biscuits and gravy

This lazy sunday biscuits and gravy recipe is a great alternative to the dairy filled breakfast we’re used to!

For this biscuit recipe, I substituted a 1/4 cup of coconut oil for the shortening in most biscuit recipes, so for this you’ll want to put some coconut oil in the freezer for about 5 minutes until the coconut oil is a little more solid, this great tip is from the lovely Angela from Oh She Glows!  I also substituted canned coconut milk in place of heavy cream from the sausage gravy, but for a lighter option feel free to use unsweetened, plain almond milk or your favorite, non-dairy alternative. It might be a bit thinner, but you can add more flour to make up for it. For a healthier flour alternative, you could try using white whole wheat flour, but I haven’t tested it yet, so if you do, be sure to let me know how it goes in the comments!

 

vegan biscuits and sausage gravy

These buttermilk biscuits are perfect for biscuits and soysage gravy!

 

So, it might be a little confusing looking at the recipe with all three elements on it, or maybe you don’t necessarily need a vegan sausage recipe (or are in a time crunch and already have your vegan biscuits/soysage) so here’s all the individual recipes on their own little posts:

Vegan Breakfast Sausage with TVP or TSP Recipe

Vegan Comforting Buttery Buttermilk Biscuits

Vegan Simple Country Style Homemade Pepper Gravy 

5.0 from 1 reviews
Lazy Sunday Brunch Vegan Country Style Buttermilk Biscuits and "Sausage" Gravy
 
Author:
Recipe type: Vegan, Breakfast, Brunch
Cuisine: Comfort Food
Ingredients
  • TSP or TVP Breakfast Protein
  • 1 cup of TVP (texturized vegetable protein) or TSP (texturized soy protein)
  • 1 cup of vegan mock chik'en broth, vegetable broth, or water
  • 1 tsp of garlic powder
  • 1 tsp of liquid smoke
  • 1 Tbl pure maple syrup
  • Vegan Buttermilk Biscuits
  • 3 cups of all-purpose flour
  • ½ tsp of salt
  • 1 Tbl sugar
  • 1 Tbl baking powder
  • 1 cup of vegan "buttermilk" (Combine 1 Tbl apple cider vinegar + 1 cup of plain almond milk or other non-dairy milk of your choice and let it sit for about 5-7 minutes)
  • 1 flaxegg (combine 1 Tbl ground flax meal with 3 Tbl water and whisk for about 3 minutes until it becomes thick)
  • ¼ cup of cold coconut oil (place in the freezer for approximately 5 minutes)
  • 2 Tbl cold water
  • 2 Tbl cold vegan butter
  • Vegan Soysage Gravy
  • 1 cup of prepared TVP/TSP breakfast protein
  • 1 can of coconut milk
  • ⅓ cup of all-purpose flour
  • ½ tsp salt
  • ¼ cup almond milk (or more depending on how thick you want your gravy to be)
  • ½ tsp of fresh ground pepper
Directions
  1. Begin by preparing your tvp/tsp breakfast sausage. Take your dehydrated tvp/tsp and put it in a heat safe bowl. Bring your broth or water to a boil.
  2. While you’re waiting for your broth/water to boil, add your garlic powder, liquid smoke, and maple syrup to your tvp/tsp and preheat your oven to 425. Once your broth/water has come to a boil, pour over your tvp/tsp and put it aside to let it sit for at least 5-10 minutes, or until you prepare your biscuit dough.
  3. Prepare your biscuits. Prepare a baking sheet with either parchment paper or lightly grease it. Combine your flour, salt, sugar, and baking powder in a large bowl and mix until everything is well combined.
  4. In another medium bowl, combine your vegan buttermilk, flax egg, coconut oil, and water, and mix until these items are well combined. Then incorporate these into your dry ingredients.
  5. Next once everything is well combined, add in your butter in cubes/chunks and mix a bit until everything is combined and your butter is in little clumps.
  6. Roll out your dough until its about ½ an inch thick and cut (I use a drinking glass or mason jar) 3 inch rounds. The thicker the dough at this point, the thicker the biscuit. You can get between 6-10 biscuits depending on the size of your rounds at this point.
  7. Once you have your biscuits cut out, place them on a baking sheet, top with a little salt and/or butter (optional) and bake for 12-15 minutes, keeping an eye on them so that the bottoms don’t burn.
  8. While your biscuits are cooking, prepare your sausage and gravy. Heat oil over medium heat in a large skillet. Your TVP/TSP might be a little moist, at this point, if you want a lot of that sausage flavor to stick in the gravy, include all the liquid, if you want a more subtle gravy, then try to get a little bit of the liquid out prior to cooking.
  9. Cook your breakfast sausage until it dries out quite a bit and if you can, until a bit crispy (without burning), for about 5-8 minutes. Remove the sausage from the pan and set aside, leaving in the crumbs/remaining liquid.
  10. Add in your can of coconut milk, flour, salt, to your original sausage pan over medium low heat, and whisk until everything is well combined.
  11. Your gravy will probably be pretty thick after everything has combined, so at this point add in your non-dairy milk to thin it out ¼ cup at a time, until its your desired consistency.
  12. Once everything is all whisked together, at your desired consistency, add in your desired amount of breakfast sausage and cook for a few minutes until the sausage is heated again.
  13. Remove from heat and taste for salt and add in your pepper. As your gravy sits, it will clump up, so if this happens either add a little bit more almond/other non-dairy milk, or water and whisk again.
  14. Remove your biscuits from the oven when done, add a little butter, and serve your gravy over it immediately and enjoy!
  15. Snob Away!
Notes
Recipe for buttermilk biscuits adapted from Something Swanky http://www.somethingswanky.com/mile-high-perfect-biscuits/

 

I hope you enjoy this recipe and that your future lazy Sundays or breakfast for dinner Wednesdays can be more enjoyable with this recipe!

Happy Snobbing,

Alex

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