Biscuits and Gravy (Vegan and Gluten Free)

Do you like to shop in person at the grocery or are you more of a delivery or pickup person? I personally love to go grocery shopping, but the time that delivery or pickup saves me is too monumental to pass up! I am mostly a delivery person, although at times, it comes with its cons. Since we have multiple food allergies in our family, I can’t always just substitute items with the next best option. I’m always careful to input my notes and substitutions in whatever app I’m using, and over the last several months, I’ve had some really good shoppers and some that, to put it kindly, need a little more babysitting.

For the case of this biscuits and gravy, one shopper’s honest mistake turned out to be, as Bob Ross would put it, a happy little accident. I was supposed to receive plant based meatballs (to make spaghetti and meatballs), but instead, I received plant based breakfast sausage. Lucky for us, it was still gluten and dairy free, and I happened to be testing a biscuit recipe at the time. My mind naturally went to biscuits and gravy.

I wouldn’t necessarily set out to develop a vegan and gluten free biscuits and gravy recipe, but here we are and I know someone else could benefit from having this recipe in their back pocket. To be honest with you, I expected what I put together to be second rate to its dairy counterpart, but that was absolutely not the case! I have now obviously made this more than once and it’s amazingly delicious! We have been trying to incorporate more plant based meals into our weekly rotation, and if you’re in the same boat, this is a great one to add in!

Shop this Recipe

Lodge Cast Iron Skillet – HERE – I have three cast iron skillets and a griddle from Lodge and I trust and stand by this widely known brand. This is not a partnership, I just genuinely love their products!

Bob’s Red Mill Gluten Free Flour – HERE – I have used Bob’s Red Mill gluten free 1 to 1 baking flour for many years with success.

Cup 4 Cup Gluten Free Flour – HERE – I have more recently also started to use Cup 4 Cup’s wholesome blend gluten free flour with success. Be aware that their original blend gluten free flour does contain dairy.

Vegan and Gluten Free Biscuits and Gravy

Ingredients:

  • 1 recipe for tender gluten and dairy free biscuits (minus the strawberry honey butter)
  • 12-16 oz plant based breakfast sausage (or sub any breakfast sausage)
  • 1/4 cup gluten free flour
  • 2 cups oatmilk (I used oatmilk, but sub any dairy or dairy free milk)

Directions:

  1. In a skillet over medium-high heat, break up and brown 12-16 oz plant based sausage.
  2. Sprinkle over 1/4 cup gluten free flour and adjust the heat down to medium.
  3. Pour in 2 cups oatmilk, whisking as you pour, and keep whisking until thickened (about 3-5 minutes). Switch to a spoon utensil and add more liquid if you prefer a thinner gravy. The longer it simmers, the thicker it will get.
  4. Add 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Taste and add more salt to preference.

Notes:

Reheat Gravy: To reheat on the stovetop: place in a skillet over medium low heat, allow to heat for a few minutes as you stir and whisk in milk a splash at a time until it has reached the thickness you prefer. To reheat in the mirowave: Place in a microwave safe dish and heat for 2 minutes. Stir in a splash of milk and stir. Repeat until desired consistency is reached. Heat for 2 minutes more or until fully reheated. Add more milk as necessary.

Do I have to use Cast Iron?: I love to make gravy in a cast iron skillet for many reasons, but in this case, it browns the sausage perfectly and holds the heat in the gravy for a long time, so going back for seconds is encouraged 😉 Check out my exact cast iron skillet recommendation above under “shop this recipe.”

Did you make this recipe? Don’t forget to tag and follow me on Instagram @lizlaughlovefood and use the hashtag #lizlaughlovefood

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Elizabeth Ann Willis owns the copyright on all images and text and does not allow for it’s original recipes, pictures, and content to be reproduced anywhere except this site without strict permission. If you loved this recipe and would like to publish it on your own website, please re-write the recipe in your own words and link back to my site as well as this specific recipe. Copying and/or pasting or taking a screen capture of full recipes or photos and posting it to personal websites or social media is strictly prohibited. This post may contain affiliate links.

Like my Facebook Page Liz Laugh Love Food

What’s new on the blog

Loading…

Something went wrong. Please refresh the page and/or try again.

Got a Question?

Don’t forget to click the Follow button below so you’ll be notified of new recipes and never miss a post!

Elizabeth Ann Willis owns the copyright on all images and text and does not allow for it’s original recipes, pictures, and content to be reproduced anywhere except this site without strict permission. If you loved this recipe and would like to publish it on your own website, please re-write the recipe in your own words and link back to my site as well as this specific recipe. Copying and/or pasting or taking a screen capture of full recipes or photos and posting it to personal websites or social media is strictly prohibited. This post may contain affiliate links.

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