One of the most popular breakfast meals is biscuits and gravy. Now you have many choices of biscuits and gravy to use, but here are our top vegan biscuit and gravy recipes. We have wrote two different types of gravy that we personally prefer.
There are many vegan biscuits recipes with different flavors but we have chosen this simple one because it’s the most neutral, and with these biscuits you can use any gravy you want.
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 tbsp vegan margarine or vegan butter
- 3/4 cup soy milk (or any other you like)
This is one of the easiest vegan biscuits to made. First mix all dry ingredients in bowl and mix them good. Add margarine and mix until the mixture breaks down into fine particles. Add milk to this mixture and mix until you get nice smooth dough. Leave it for 10 minutes to rest and then using rolling pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (you can use a drinking glass as a “cookie cutter”). Preheat oven to 450 degrees place biscuits on an uncreased cookie sheet and bake for 12 to 15 minutes.
- 2 tbsp olive oil
- 1 large or 2 medium cloves garlic, crushed or grated
- ½ cup cashews, ground (to a powder, not a paste)
- ½ tsp celery seeds (optional)
- 1½ cups filtered water
- 2–3 tbsp tamari soy sauce, to taste
- 2 tbsp arrowroot powder or cornstarch, dissolved in an additional ½ cup water
- freshly ground pepper to taste
Heat the oil in a medium saucepan or skillet on medium heat. Add the garlic and saute for 2–3 minutes (but don’t let it get crispy!). Add the cashews, celery seeds, water, and tamari, and stir to combine. Increase heat to medium-high and stir in the starch mixture, stirring continuously until mixture comes to a boil. Remove from heat, add pepper and serve. Store any leftovers in an airtight container in fridge for up to a week.
- tbsp organic miso paste
- ¼ cup filtered water
- 2 tbsp olive oil
- 1 medium leek, root & green top removed, then minced (about 1 cup)
- 1 medium clove garlic, grated or minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 3 tbsp whole grain flour
- ¾ cup unsweetened organic non-dairy milk
- 1 tbsp tamari or soy sauce
- freshly ground black pepper to taste
Mix the miso with water in a small bowl until smooth, then set aside. Heat the oil in a medium skillet on medium heat. Toss in the leek and garlic and saute for about 5 minutes, until leek is lightly browned. Add the thyme and flour, and stir continually for another 2–3 minutes, until mixture is lightly colored and creamy, not grainy. (Reduce heat if needed to prevent browning.) Whisk in the milk and tamari and stir continually for about 3 minutes, until mixture thickens. Stir in the miso mixture and cook for another 2 minutes – but don’t let it boil! Grind in the pepper. Serve immediately.