If you love classic biscuits and gravy, you’re going to flip for this vegan biscuits and gravy casserole! All the comfort food goodness you love in a crowd-pleasing plant-based casserole.
Biscuits and gravy is a comfort food classic, and it’s even better when you make it into a casserole—then you have enough to serve a crowd!
This vegan biscuits and gravy casserole pairs tender, flaky biscuits with sautéed mushrooms, creamy homemade gravy, and lots of melty plant-based cheddar cheese. While it’s a great savoury breakfast option, why limit yourself? You can serve this up for dinner too!
I like to start with my homemade vegan biscuits , but you can take a shortcut and use store-bought biscuit dough instead. Just be sure to look for an option that’s made without eggs or dairy.
Why You’ll Love This Biscuits and Gravy Casserole
Here’s why this vegan biscuits and gravy casserole will be your new favorite:
- Cozy . Warm biscuits, savoury gravy, and all that cheese make this a cozy comfort food casserole. You’re going to love it!
- Prep-ahead options . Make the mushrooms and gravy ahead of time, or assemble the whole casserole and refrigerate it overnight so you can pop it in the oven in the morning.
- Crowd-pleasing . Whether you’re serving it as a main dish for brunch or bringing it to a potluck, this casserole will be a hit with your family and friends.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan biscuits – Double my vegan buttermilk biscuit recipe, or use store-bought biscuit dough.
- Vegan butter – Use store-bought or homemade vegan butter .
- All-purpose flour
- Plain unsweetened plant milk – Any variety you like or have on hand.
- Salt
- Cracked black pepper
- Olive oil
- Baby bella/cremini mushrooms – Regular white mushrooms are fine too, but they have a milder flavour.
- Fennel seeds – This adds some sausage flavour that will remind you of sausage gravy.
- Brown sugar – Optional; I recommend light brown, not dark.
- Crushed red pepper flakes – Use as much or as little as you like.
- Paprika
- Garlic powder
- Dried sage
- Vegan egg batter – I recommend Just Egg, VeganEgg, or Simply Eggless Plant Based Egg.
- Vegan shredded cheddar cheese – Some common store-bought brands that work in this recipe include Daiya, So Delicious, Follow Your Heart, and Violife.
- Green onion or fresh chives – For garnish.
How to Make Biscuits and Gravy Casserole
Here’s what you’ll need to do to make this vegan biscuits and gravy casserole:
Prepare . Preheat your oven to 350°F and coat a large 9 x 13 inch baking dish with non-stick cooking spray.
Add the biscuit layer . Cut the biscuits into 4 pieces each and place them in an even layer in the baking dish.
Cook the mushrooms . Warm the oil in a medium skillet over medium-high heat. Add the mushrooms and salt and cook for 5 minutes, or until softened. Add the fennel seeds, brown sugar, crushed red pepper flakes, paprika, garlic powder, and dried sage. Stir to combine, then remove from heat.
Make the gravy . Melt the butter in a small saucepan over medium heat. Whisk in the flour for a minute or two, then slowly pour in the milk, whisking constantly. Remove from heat and whisk in the salt and pepper.
Assemble . Layer the mushrooms over the biscuit pieces, followed by the vegan cheese. Pour the vegan egg over everything, followed by the gravy mixture.
Bake . Place the baking dish in the oven and bake for 35 to 40 minutes.
Tips for Success
Follow these tips and hints for a perfect vegan biscuits and gravy casserole:
- Pour the milk in slowly . This ensures that you get a smooth, lump-free gravy.
- Don’t use homemade vegan egg . While I love flax egg and tofu scramble , there isn’t a homemade vegan substitute that can be used for the egg mixture in this recipe; you have to use store-bought.
- Let the casserole cool before serving . Allowing the casserole to sit for 5 minutes after pulling it out of the oven will help it set.
Variations
There are so many ways to customize this casserole. Here are a few ideas:
- Skip the mushrooms and seasonings and use crumbled vegan sausage instead.
- Swap the gravy in this recipe for my Vegan Gravy .
- If you want to skip the vegan cheese, you can add nutritional yeast to the gravy for some cheesy flavour.
How to Store
This vegan biscuits and gravy casserole can be stored in a food safe container in the refrigerator for up to 4 days. Reheat it in a 350ºF oven until it’s warmed through, or in the microwave.
Can This Recipe Be Frozen?
Store vegan biscuits and gravy casserole in an airtight container in the freezer for up to a month. Thaw in the refrigerator, then heat according to the instructions above.
More Vegan Breakfast Ideas
- Vegan Baked Oats
- Vegan Breakfast Peach Cobbler
- 3-Ingredient Strawberry Banana Smoothie
- Gluten-Free Vegan Strawberry Pancakes
Ingredients
- 12 vegan biscuits , homemade or store-bought *see brand recommendations below
- ¼ cup vegan butter , 57 grams
- ¼ cup all-purpose flour , 31 grams
- ⅔ cup plain unsweetened plant milk , 165 grams
- 1 teaspoon salt , divided – see recipe (8 grams)
- ½ teaspoon cracked black pepper , 1 gram
- 1 tablespoon olive oil , 13 grams
- 1 8 ounce package baby bella/cremini mushrooms , rinsed and sliced (227 grams)
- 1 ½ teaspoon fennel seeds , 3 grams
- 1 teaspoon brown sugar , optional (4 grams)
- ½ teaspoon crushed red pepper flakes , 1 gram
- ½ teaspoon paprika , 0.5 grams
- ¼ teaspoon garlic powder , 0.5 grams
- ¼ teaspoon dried sage , 0.5 grams
- 1 ⅓ cup vegan egg batter , 12 ounces or 340 grams *see brand recommendations below
- 8 ounces vegan shredded cheddar cheese , 227 grams *see brand recommendations below
- handful of green onion or fresh chives for garnish , sliced (optional)
Instructions
- Prepare the biscuits: Preheat the oven to 350°F and spray a large 9 x 13 inch baking dish with non-stick cooking spray.
- Cut the biscuits into 4 pieces each and place all pieces in an even layer in the baking dish. Set aside.
- Cook the mushrooms: Place a medium skillet over medium-high heat and add oil.
- Once the oil is heated, add the mushrooms and 1⁄2 teaspoon (4 grams) of salt and saute for 5 minutes until softened. When the mushrooms have cooked down, add the fennel seeds, brown sugar, crushed red pepper flakes, paprika, garlic powder, and dried sage and stir to combine. Remove the pan from the heat and set aside.
- Make the gravy: In a small saucepan over medium heat, add the butter and melt completely.
- Add the flour and whisk to combine. Cook for 1 – 2 minutes, whisking occasionally.
- Slowly pour in a little of the milk at a time while whisking until it is fully combined.
- Remove the gravy mixture from the heat and whisk in the remaining 1⁄2 teaspoon (4 grams) of salt and the black pepper. Set the gravy aside.
- Put it all together: Layer the mushrooms over the biscuit pieces.
- Sprinkle the vegan cheese over the mushrooms.
- Pour the vegan egg over the contents of the baking dish.
- Pour the gravy mixture over the vegan egg batter.
- Place the baking dish in the oven and bake for 35 – 40 minutes. Store leftovers in a food safe container in the fridge or freezer. Refrigerate for up to 4 days or freeze for up to 1 month.
Notes
- Vegan Biscuits: If you prefer to use store-bought vegan biscuits, any of the following products will work: Pillsbury Grands! Southern Homestyle Original Biscuits Pillsbury Grands! Southern Homestyle Buttermilk Biscuits Pillsbury Flaky Layers Buttermilk Biscuits Annie’s Organic Flaky Biscuits Immaculate Organic Flaky Biscuits Great Value Buttermilk Biscuits
- Vegan Egg Batter: The best vegan egg batter products for this recipe are: Just Egg by Eat Just (a 12 ounce bottle is the exact amount needed for this recipe) VeganEgg by Follow Your Heart (You can use the entire 4 ounce package and follow recipe instructions on the label for this recipe) Simply Eggless Plant Based Egg by Simply Brand Foods (You can use an entire 16 ounce bottle for this recipe if preferred or stick to the 12 ounces within the recipe.)
- Vegan Shredded Cheddar Cheese: The best vegan cheese brands for this recipe are: Cheddar Style Shreds by Daiya Plant-Based Cheddar Style Shreds by So Delicious Finely Shredded Cheddar Cheese by Follow Your Heart Just Like Cheddar Shreds by Violife
- To store : This vegan biscuits and gravy casserole can be stored in a food safe container in the refrigerator for up to 4 days. Reheat it in a 350ºF oven until it’s warmed through, or in the microwave.
- To freeze : Store vegan biscuits and gravy casserole in an airtight container in the freezer for up to a month. Thaw in the refrigerator, then heat according to the instructions above.
Biscuits and Gravy Casserole
Ingredients
- 12 vegan biscuits homemade or store-bought *see brand recommendations below
- ¼ cup vegan butter 57 grams
- ¼ cup all-purpose flour 31 grams
- ⅔ cup plain unsweetened plant milk 165 grams
- 1 teaspoon salt divided - see recipe (8 grams)
- ½ teaspoon cracked black pepper 1 gram
- 1 tablespoon olive oil 13 grams
- 1 8 ounce package baby bella/cremini mushrooms rinsed and sliced (227 grams)
- 1 ½ teaspoon fennel seeds 3 grams
- 1 teaspoon brown sugar optional (4 grams)
- ½ teaspoon crushed red pepper flakes 1 gram
- ½ teaspoon paprika 0.5 grams
- ¼ teaspoon garlic powder 0.5 grams
- ¼ teaspoon dried sage 0.5 grams
- 1 ⅓ cup vegan egg batter 12 ounces or 340 grams *see brand recommendations below
- 8 ounces vegan shredded cheddar cheese 227 grams *see brand recommendations below
- handful of green onion or fresh chives for garnish sliced (optional)
Instructions
- Prepare the biscuits: Preheat the oven to 350°F and spray a large 9 x 13 inch baking dish with non-stick cooking spray.
- Cut the biscuits into 4 pieces each and place all pieces in an even layer in the baking dish. Set aside.
- Cook the mushrooms: Place a medium skillet over medium-high heat and add oil.
- Once the oil is heated, add the mushrooms and 1⁄2 teaspoon (4 grams) of salt and saute for 5 minutes until softened. When the mushrooms have cooked down, add the fennel seeds, brown sugar, crushed red pepper flakes, paprika, garlic powder, and dried sage and stir to combine. Remove the pan from the heat and set aside.
- Make the gravy: In a small saucepan over medium heat, add the butter and melt completely.
- Add the flour and whisk to combine. Cook for 1 - 2 minutes, whisking occasionally.
- Slowly pour in a little of the milk at a time while whisking until it is fully combined.
- Remove the gravy mixture from the heat and whisk in the remaining 1⁄2 teaspoon (4 grams) of salt and the black pepper. Set the gravy aside.
- Put it all together: Layer the mushrooms over the biscuit pieces.
- Sprinkle the vegan cheese over the mushrooms.
- Pour the vegan egg over the contents of the baking dish.
- Pour the gravy mixture over the vegan egg batter.
- Place the baking dish in the oven and bake for 35 - 40 minutes. Store leftovers in a food safe container in the fridge or freezer. Refrigerate for up to 4 days or freeze for up to 1 month.
Video
Notes
- Vegan Biscuits: If you prefer to use store-bought vegan biscuits, any of the following products will work: Pillsbury Grands! Southern Homestyle Original Biscuits Pillsbury Grands! Southern Homestyle Buttermilk Biscuits Pillsbury Flaky Layers Buttermilk Biscuits Annie’s Organic Flaky Biscuits Immaculate Organic Flaky Biscuits Great Value Buttermilk Biscuits
- Vegan Egg Batter: The best vegan egg batter products for this recipe are: Just Egg by Eat Just (a 12 ounce bottle is the exact amount needed for this recipe) VeganEgg by Follow Your Heart (You can use the entire 4 ounce package and follow recipe instructions on the label for this recipe) Simply Eggless Plant Based Egg by Simply Brand Foods (You can use an entire 16 ounce bottle for this recipe if preferred or stick to the 12 ounces within the recipe.)
- Vegan Shredded Cheddar Cheese: The best vegan cheese brands for this recipe are: Cheddar Style Shreds by Daiya Plant-Based Cheddar Style Shreds by So Delicious Finely Shredded Cheddar Cheese by Follow Your Heart Just Like Cheddar Shreds by Violife
- To store : This vegan biscuits and gravy casserole can be stored in a food safe container in the refrigerator for up to 4 days. Reheat it in a 350ºF oven until it’s warmed through, or in the microwave.
- To freeze : Store vegan biscuits and gravy casserole in an airtight container in the freezer for up to a month. Thaw in the refrigerator, then heat according to the instructions above.
Nutrition
Biscuits and Gravy Casserole https://jessicainthekitchen.com/biscuits-and-gravy-casserole/ July 17, 2023
Whether you’re new to veganism or a seasoned pro, these surprising foods that are not vegan are likely to shock you!
One caveat: This post is not meant to incite fear mongering or to cause any discouragement. It’s simply to help with anyone interested in veganism and to highlight common foods that may contain non-vegan items. Veganism is not about perfection, and so accidentally consuming these products does not make you non-vegan. I hope this is a helpful post!
When I became a vegan, there was a lot that I expected—no cheese, no dairy, no eggs, and no meat. But no Altoids ?! That was news to me!
In fact, there’s a surprising number of everyday foods that contain animal by-products, which means they’re not suitable for vegan diets. If you’re a vegan for ethical reasons, it’s important to know what these foods are so you can avoid them.
Below, I list some of the most surprising foods that are not vegan, along with some vegan-friendly substitutes to try.
Altoids
These little breath mints contain gelatin, a protein derived from animal collagen. Don’t worry, though, there are plenty of vegan-friendly breath mints out there—just look for ones that don’t contain any gelatin or other animal-derived ingredients.
Marshmallows
Most marshmallows contain gelatin and are definitely not vegan. Luckily, there are some tasty vegan marshmallow brands on the market these days—try Dandies or Sweet & Sara in your next mug of hot chocolate for a delicious vegan treat!
Gummy Candy
Gummy bears and other gummy candies are also made with gelatin. But don’t let that stop you from enjoying your favourite gummy candy—there are some amazing vegan-friendly options out there! I recommend Surf Sweets and Yum Earth, which are gelatin-free gummies.
Beer and Wine
Yep, you read that right. Beer and wine are often made with animal-derived ingredients like isinglass (made from fish bladders) or casein (a dairy protein). It’s not always easy to determine which beers and wines are made with animal ingredients by reading the labels, but Barnivore is an awesome resource that allows you to check almost any brand by name.
Bread
Bread and other baked goods are usually vegan, but you should always read the label to make sure. Some breads—especially enriched breads like brioche or challah—contain eggs or dairy, so it’s best to double-check before you take a bite. Try my vegan Japanese milk bread if you love the taste and texture of enriched bread, but want to skip the dairy and eggs!
Sugar
Sugar may seem like a food that should be vegan, but many brands of sugar use bone char (a form of animal charcoal) for processing. To avoid this, look for brands of sugar that explicitly state they’re vegan-friendly or buy beet sugar, rather than cane, which is vegan by default. Using organic sugar also helps to ensure it is vegan-friendly.
French Fries
Okay, not all French fries, but some French fries are cooked in beef tallow or made with beef flavouring, like McDonald’s. To make sure you’re getting vegan-friendly fries, look for restaurants that use vegetable oil, or make your own vegan fries at home.
Store-Bought Pie Crust
Surprise! Store-bought pie crusts often contain lard or butter, so they’re not vegan. To ensure that your pies are vegan-friendly, look for brands that use vegetable oil instead of animal fat or make my vegan pie crust or gluten-free vegan pie crust .
Bagels
Some bagels contain eggs or honey, so look for brands that explicitly state they’re free of animal products. Another ingredient to look for is L-cysteine, which is sometimes used to make bagels soft and chewy and give them a longer shelf-life—this is derived from animal sources, so you’ll want to avoid it if you’re on a strict vegan diet.
Red Sodas (and Other Red Foods)
Surprisingly, many red-coloured foods are made with cochineal or carmine, which is an insect-derived dye. Look for brands that use vegetable-based dyes instead of animal-derived ones, and if you’re unsure, it’s best to pass and buy something that’s not bright red instead!
Pasta
Most pastas are vegan, but you should always check the label to be positive. Some brands of pasta, especially those sold fresh in the refrigerated section, use eggs as an ingredient. Dried pasta is more likely to be vegan, or you can try your hand at making your own fresh pasta at home.
Refried Beans
You’d think refried beans are a reliable vegan food, but many brands contain lard, or animal fat. To find vegan-friendly refried beans, look for brands that use vegetable oil instead of animal fat, like Amy’s. You can also make your own refried beans by cooking black beans or pinto beans in vegetable broth with a quartered onion and a few garlic cloves, then pureeing them and seasoning to taste.
Gum
Most gums are gelatin-free, so they’re suitable for vegans, but there are a few brands that add gelatin for some extra chewiness, like Trident. Look for brands that use natural plant extracts instead of animal-derived ingredients.
Non-Dairy Creamer
I mean, it says non-dairy right in the name—it’s got to be a vegan food, right?! Surprise! Non-dairy creamers can contain casein, which is a dairy protein. I like to use my vegan heavy cream substitute in my coffee, or try full-fat coconut milk.
Chocolate
Chocolate may seem like a vegan-friendly food, but many brands of chocolate contain milk or milk products—and yes, this includes dark chocolate. Read the label and be on the lookout for dairy ingredients. If you’re baking, Enjoy Life chocolate chips are vegan as well as dozens of other brands.
Worcestershire Sauce
Worcestershire sauce may contain anchovies, so it’s not vegan. To make sure your Worcestershire sauce is vegan-friendly, look for brands that don’t contain any fish or other animal products, like Amy’s.
Non-Dairy Yogurt
Surprisingly, many brands of non-dairy yogurt contain ingredients like casein or whey (both dairy proteins). To ensure your yogurt is vegan-friendly, read the ingredient list or look for the word vegan on the packaging. Kite Hill, Silk, Forager, and So Delicious are vegan, or you can make your own vegan yogurt at home.
Sprinkles
Sprinkles may seem like a vegan-friendly food, but many brands contain confectioner’s glaze—an ingredient that is made from beetle shells. Insect-derived food dye and gelatin may also be ingredients in sprinkles. To avoid this, look for brands of sprinkles that explicitly state that they’re vegan on the label.
Artificial Vanilla Flavour
Artificial vanilla flavour is usually made with castoreum, which is an extract from beavers’ glands. (Gross, right?!) To make sure your vanilla is vegan-friendly, buy pure vanilla extract, rather than the bottles of artificial vanilla flavouring. (The real stuff tastes better too!)
Cereal
Many cereals are vegan-friendly, but some brands contain honey, gelatin, animal-derived vitamin D3, or other animal products—and you might be surprised by which ones aren’t vegan! Even Frosted Mini Wheats are made with gelatin in the glaze. I love starting my day with homemade granola for breakfast instead of cereal, but if you go with store-bought, be sure to read the label carefully before making your purchase.
