This biscuits and gravy recipe is comforting but still bursting with flavor. It’s sure to make your mouth water with it’s creaminess, and it’s 100% vegan!
Biscuits and gravy are an all-time great comfort food. They’re rich, savory, and tender, with a meaty flavor.
Unfortunately, biscuits and gravy are usually packed full of actual meat. So I came up with this recipe, which is just as delicious as traditional biscuits and gravy, and vegan! But don’t worry: nothing is lost in the flavor or the texture by making this recipe vegan. It’s still creamy, meaty, juicy, and comforting.
You can have vegan biscuits and gravy for any meal, but I prefer to have them for breakfast next to some creamy tofu scramble .
Notes on Ingredients
To see the exact quantities for each ingredient, scroll to the recipe card at the bottom of the page.
- Vegan biscuits – Here’s my recipe for the biscuits .
- Vegan sausage – You can also use vegan ground beef.
- Vegan butter
- Vegan milk – Make sure the milk is unsweetened.
- Flour
- Garlic powder
- Onion powder
- Sea salt
- Ground black pepper
How to Make Vegan Biscuits and Gravy
This is a quick and easy recipe to make. Here’s how to do it.
Make the biscuits. Before making the gravy, make a batch of my vegan biscuits . These can be made ahead of time and warmed up before serving.
Cook the meat. Heat a pan over medium-high heat, then add the sausage. Sauté the meat until it turns brown, adding butter as necessary.
Add flour. Sprinkle the flour over the meat, and stir to combine.
Add milk. Turn the heat down to medium, and slowly pour in the milk while stirring.
Season. Add the garlic powder, onion powder, salt, and pepper to the pan, and stir until everything is combined.
Simmer. Turn the heat down to low, and simmer until the sauce has thickened, while stirring frequently. This should take about 2-3 minutes.
Finish. When the gravy is thickened, remove it from the heat, and serve it on top of the biscuits.
Tips for Success
Here are a few tricks and tips for making the best biscuits and gravy.
- Get some color on the meat. You don’t want to fully sear the sausage, but try to get a little bit of color on it when sautéing it. This will add another layer of meaty flavor to the gravy.
- Add the milk slowly. I can’t stress enough how important it is to add the milk slowly. If you add the milk too fast, the gravy might never emulsify. In order to get that creamy thickness to your gravy, add the milk very slowly.
- Make it to your liking. Some people like thicker gravies, other people like thinner ones. In the final stage of cooking the gravy, tailor it to your liking. If the gravy is too thin, simmer it for another minute or two. If it’s too thick, add a little more milk to thin it out.
How to Store Leftovers
You can keep the gravy in your fridge in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop. Store the biscuits and gravy separately, not together.
Can I Freeze This Recipe?
Yes! You can freeze the gravy in an airtight container for up to 3 months. Thaw before reheating.
Ingredients
- 1 pound vegan sausage , (or even vegan beef like Impossible burger or Beyond burger)
- 2 tablespoons vegan butter
- 2 3/4 – 3 cups vegan milk
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Make a serving of my vegan biscuits. You can make them before the gravy, then pop in the oven as you begin to make the sausage gravy so it’s nice and warm once it’s done.
- In a pan over medium high heat, add the vegan sausage to the pan and sautéed until the colour changes from pink to brown, adding in 2 tablespoons of butter halfway through to help any fond sticking to the pan and to help brown further.
- Sprinkle over the flour and stir into the vegan meat, until fully incorporated, for about 1-2 minutes.
- Lower heat to medium. Start pouring in the milk slowly while stirring it the vegan meat, about 1⁄2 cup at a time every few seconds, until milk is fully stirred into the sausage flour mix.
- Add over the garlic powder, onion powder, sea salt and ground black pepper and stirring vigorously to combine.
- Lower heat to simmer. Stirring frequently, and allow to simmer about 2-3 more minutes until sauce has thickened. Feel free to add some more milk by the tablespoon amount and whisk to get to desired consistency.
- Remove from heat. Serve with hot sauce and biscuits.
Notes
Biscuits and Gravy
Ingredients
- 1 pound vegan sausage (or even vegan beef like Impossible burger or Beyond burger)
- 2 tablespoons vegan butter
- 2 3/4 - 3 cups vegan milk
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Make a serving of my vegan biscuits. You can make them before the gravy, then pop in the oven as you begin to make the sausage gravy so it’s nice and warm once it’s done.
- In a pan over medium high heat, add the vegan sausage to the pan and sautéed until the colour changes from pink to brown, adding in 2 tablespoons of butter halfway through to help any fond sticking to the pan and to help brown further.
- Sprinkle over the flour and stir into the vegan meat, until fully incorporated, for about 1-2 minutes.
- Lower heat to medium. Start pouring in the milk slowly while stirring it the vegan meat, about 1⁄2 cup at a time every few seconds, until milk is fully stirred into the sausage flour mix.
- Add over the garlic powder, onion powder, sea salt and ground black pepper and stirring vigorously to combine.
- Lower heat to simmer. Stirring frequently, and allow to simmer about 2-3 more minutes until sauce has thickened. Feel free to add some more milk by the tablespoon amount and whisk to get to desired consistency.
- Remove from heat. Serve with hot sauce and biscuits.
Video
Notes
Nutrition
Biscuits and Gravy https://jessicainthekitchen.com/biscuits-and-gravy-recipe-vegan/ October 4, 2022
This vegan peanut butter cake is bursting with flavor! Perfect for dessert or as an afternoon snack with a cup of coffee, this cake is moist, fluffy, and utterly irresistible. Plus, it’s easy to make!
This peanut butter cake is for the people who simply cannot get enough peanut butter. Why? Because not only is the cake itself full of peanut butter flavor, but the frosting is all about the peanut butter as well! If you like to put peanut butter on your peanut butter, well … this recipe has your name on it.
Not only is this cake overflowing with flavor, but it’s quick and easy to make. It uses ingredients that you likely already have in your pantry, and it only takes about 10 minutes of prep time to get it in the oven. And once it’s in the oven baking, your home will start to smell incredible!
I could eat this moist peanut butter cake at any time of the day. I love it in the morning with my whipped coffee , or in the evening with a big dollop of vanilla ice cream melting on top.
Notes on Ingredients
Make sure you head to the recipe card at the bottom of the page to find the full recipe. It includes the quantities for all the ingredients.
For the cake:
Unsweetened non-dairy milk – I prefer almond milk, but you can use whatever non-dairy milk you like.
Sugar
Pure vanilla extract
Smooth natural peanut butter – If you’re allergic to peanuts you can use other nut butters for this recipe. However, it’s best with some delicious peanut butter.
Vegan butter, melted
All-purpose flour
Kosher salt
Baking powder
Baking soda
For the frosting:
Unsalted vegan butter, softened
Smooth peanut butter – It’s important to use smooth peanut butter so that your frosting isn’t lumpy.
Vanilla extract
Confectioners’ sugar – Confectioners’ sugar is more fine than regular sugar, and will dissolve into the frosting better.
Kosher salt
Peanuts for topping – These are optional, but I highly recommend getting a third layer of peanuts on this cake!
How to Make Peanut Butter Cake
As you’re about to see, it’s very easy to make this cake! Only a few steps are required. Here’s how it’s done.
Prepare. Preheat your oven to 350F, then grease an 8×13 inch cake pan. Line the pan with parchment paper.
Mix the wet ingredients and the sugar. Whisk together the non-dairy milk, vegan butter, peanut butter, sugar, and vanilla, until the mixture is mostly incorporated.
Add the dry ingredients. Add the flour, salt, baking powder, and baking soda to the wet mixture, and stir it until the ingredients are combined.
Pour in the batter. Put the peanut butter cake batter in the prepared cake pan, then rub a spatula over the top to even it out and flatten it.
Bake. Put the cake in the oven and bake it for 30-32 minutes. It’s done when a toothpick inserted into the middle of the cake comes out clean.
Cool. You should let the cake cool in the pan for about 10 minutes. Then move it to a wire rack and let it cool for an additional 15 minutes.
Make the frosting. Use a whisk or a beater to mix all of the frosting ingredients together.
Assemble. Put the frosting on the cake, top with peanuts if you’d like, and serve!
Tips for Success
Use these tips to make sure your peanut butter cake is flawless each and every time.
Don’t overmix the cake batter. Be sure to mix the batter enough that all the ingredients blend together, but don’t overmix. If you overmix the batter, the cake will come out a little dense and dry.
Let the butter cool. The cake recipe calls for melted vegan butter. After melting the butter, give it time to cool before adding it to the batter. This will keep it from cooking some of the ingredients, and will help the butter mix with the other ingredients more easily.
Pay attention to the browning. If you notice that the cake is browning too quickly in the oven, cover it with aluminum foil so it doesn’t burn.
Don’t over bake. The residual heat in the cake will keep it cooking even when it comes out of the oven. Trust your toothpick! If it comes out clean, the cake is ready to leave the oven, even if it still looks wet in the center.
Give it time to cool. It can be hard to exercise patience when you smell this cake coming out of the oven. However, you need to give it proper time to cool. Cooling allows the cake to firm up, and also keeps it from melting the frosting.
How to Store Vegan Peanut Butter Cake
I store this cake in the fridge or on the counter, in an airtight container. It will last for a week in the fridge, or 2-3 days at room temperature. And it will be delicious when you eat the leftovers!
Can I Freeze This?
You sure can! Vegan peanut butter cake will last for 1-2 months in the freezer if it’s in an airtight container. For best results, wrap the cake in plastic wrap to avoid any freezer burn.
Ingredients
Cake
- 1 cup unsweetened non-dairy milk , (I use almond milk)
- 1 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup smooth natural peanut butter
- 3/4 cup vegan butter , melted
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
Peanut butter frosting
- 1 cup unsalted vegan butter , softened
- 1 cup smooth peanut butter
- 2 teaspoons vanilla extract
- 2 cups confectioners’ sugar
- 1/8 teaspoon kosher salt
- peanuts for topping , , optional
Instructions
- Preheat the oven to 350°F. Grease a 8×13-inch baking dish and line with parchment paper.
- In a mixing bowl, whisk together the milk, sugar, vanilla, peanut butter, and butter until mostly smooth.
- Add the flour, baking powder, baking soda, and salt and stir until just combined.
- Pour the batter into the prepared pan. Spread into an even layer with a spatula.
- Bake for 30 to 32 minutes, or until a toothpick in the center comes out clean. If you notice browning too quickly, cover the pan with aluminum foil for the remainder of the baking time.
- Cool for 10 minutes in the pan, then remove from the pan and cool on the wire rack for at least 15 minutes.
- To make the frosting, beat together all of the ingredients with an electric mixer or whisk until smooth. When the cake is cool, top with the frosting.
Notes
- Mix the batter enough to incorporate all the ingredients, but don’t overmix it.
- Let the vegan butter cool completely before adding it to the batter.
- Don’t over bake the cake. Take it out when a toothpick is clean when inserted in the middle, even if it looks a little bit wet.
- Give it time to cool. This will allow it to finish baking and set.
