Recipe by ©Wicked Healthy, LLC
A cozy, peppery, soul warming classic made fully plant based
This Southern Biscuits N’ Gravy brings the warm, savory comfort of a diner style breakfast right into your kitchen. The rich sausage gravy gets its depth from sautéed onions, fresh thyme and hearty Field Roast sausage, all simmered together until the flavors blend into something wonderfully comforting. Poured over soft, freshly baked vegan biscuits, it is the kind of meal that feels like a big weekend hug on a plate.
The creamy gravy thickens beautifully thanks to a simple roux and almond milk, while fresh cracked pepper and horseradish brighten each bite with a little extra kick. Whether you serve this for a slow morning, a hearty brunch or breakfast for dinner, it is satisfying, nostalgic and wildly delicious.
Why You’ll Love This Recipe
- Classic southern comfort. All the savory, peppery goodness in a plant based version.
- Rich and hearty. Field Roast sausage makes the gravy flavorful and filling.
- Simple stovetop method. Comes together quickly in one pan.
- Perfect for brunch. A crowd pleasing comfort dish.
Southern Biscuits N’ Gravy
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A cozy, peppery, soul warming classic made fully plant based
This Southern Biscuits N’ Gravy brings the warm, savory comfort of a diner style breakfast right into your kitchen. The rich sausage gravy gets its depth from sautéed onions, fresh thyme and hearty Field Roast sausage, all simmered together until the flavors blend into something wonderfully comforting. Poured over soft, freshly baked vegan biscuits, it is the kind of meal that feels like a big weekend hug on a plate.
The creamy gravy thickens beautifully thanks to a simple roux and almond milk, while fresh cracked pepper and horseradish brighten each bite with a little extra kick. Whether you serve this for a slow morning, a hearty brunch or breakfast for dinner, it is satisfying, nostalgic and wildly delicious.
Ingredients
- 2 tbsp olive oil
- ½ cup chopped onion
- 1 tsp fresh thyme, chopped
- One package of Field Roast Apple Maple Breakfast Sausage, chopped
- 2 1/2 tbsp plant-based butter
- 1/3 cup AP flour
- 1 1/2 cup almond milk, or other non dairy milk, unsweetened and plain
- 1/2 tsp fresh cracked pepper (or more depending on how peppery you enjoy it)
- 1 1/2 tsp sea salt
- 2 tsp freshly grated horseradish
- 2 freshly baked vegan biscuits
- fresh parsley
Instructions
- Heat a cast iron saute pan over medium-high heat, add the oil.
- Place the onion and thyme into the pan and saute until softened stirring, about 3 minutes.
- Add the chopped sausages and plant-based butter and stir to coat.
- Lower heat down to medium heat.
- Add in the flour, sprinkling evenly over sausages and stir to coat.
- When the mixture begins to stick, slowly add the almond milk, stirring, or whisking continuously until well combined.
- Add extra almond milk in as needed.
- Season with the sea salt, black pepper and fresh horseradish using a microplane zester.
- Remove from heat.
- Spoon the sausage gravy over freshly baked biscuits, garnish with fresh parsley and serve immediately.
Notes
It is highly recommended to serve the gravy hot to avoid it thickening up quickly. If reheating leftover gravy, thin out with a touch more of non-dairy milk and adjust seasoning as needed.
Serve with freshly baked biscuits, roasted potatoes or sautéed greens for a full southern style breakfast.
A little extra cracked pepper on top adds a perfect final touch.
Nutrition info is approximate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Main Dish
- Method: Stovetop
- Cuisine: Southern Inspired, Vegan
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 520kcal
- Sugar: 4g
- Sodium: 1190mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg
