Vegan Biscuits And Sausage Gravy
Hello, everyone! As you may have noticed (or not), I took a week off my daily blogging to enjoy the holidays with my family. If you blog, you know a week feels like a year, so I hope you all haven’t forgotten about me! We had a fantastic Christmas, and the little man really got into opening gifts this year, although, he did want to stop and play with each gift after opening it, which was fine when it was the the three of us on Christmas morning, but not a quick enough pace for the other two families. He was so well-behaved for the first two Christmases, waiting for each gift to be handed to him and then waiting for his cue to tear into it. But by the end of the third Christmas at my in-laws, it was just too much. He literally dove into a pile of presents, tearing at wrapping paper with both little fists, leaving half opened gifts in his wake. Some of them weren’t even for him! The excitement and exhaustion just got the better of his manners, but it was pretty sweet to see such enthusiasm. I feel like I get to enjoy the holidays with child-like enthusiasm again thanks to my little man.
Back in the day, whether it was the holidays or just a random visit, my mom always made us her biscuits and gravy for breakfast. When we went vegan, we didn’t want to miss out on the brunch goodness, so I began auditioning vegan sausages for my vegan biscuits and sausage gravy recipe. I found that my favorite vegan sausage is hands down Field Roast, and for this recipe I always use their apple sage flavor. Since this gravy is thick on the sausage, if you use one that tastes funky, you aren’t going to be happy with the results!
Mom’s Vegan Biscuits and Gravy
- 1 package Field Roast Smoked Apple Sage Sausages
- 2 cups unsweetened nondairy milk
- 1/4 cup unbleached all-purpose flour
- 2 teaspoons vegan Worcestershire sauce
- 1 teaspoon canola oil
- Sea salt and black pepper to taste
Heat oil in a large skillet over medium heat and break up sausages to desired consistency, anywhere from very fine to super chunky depending on your preference. Once sausage is lightly browned, stir in nondairy milk. Add in flour, vegan Worcestershire sauce, black pepper, and sea salt, and continue to stir over medium-high heat until gravy thickens. Serve over warm biscuits. Enjoy!
Half and Half Biscuits
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 1/4 cup vegan butter
- 1 cup nondairy milk
Preheat oven to 450 degrees. In a large bowl, combine flours, baking powder, sugar, and salt. Cut in butter until mixture forms soft crumbles. Stir in milk until just combined, turn dough out onto a floured surface, and knead about 10 times. Roll dough until just under an inch thick and cut out 2 1/2 inch circles using a biscuit cutting or cup. Place on a baking sheet and bake for 10 minutes or until lightly browned.
And there you have it. Yummy vegan biscuits and gravy! There are as many biscuit recipes as there are stars in the sky, even several recipes and recipe links around here, so make the gravy to ladle over your favorite biscuits!
I also want to mention my family and I are in the process of moving, so if I go a few days without posting, I’m probably obsessively organizing and reorganizing. I’m sure no one will even notice, but I just want everyone to know I’ll be back to blogging daily in no time!