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RECIPE: Vegan Biscuits & Gravy

15th Sep 08 (Mon) Leave a comment Go to comments

Vegan Biscuits & Gravy

I made some vegan biscuits and gravy for Veggie Supper Club last night.  Our theme was “Breakfast for Dinner.”  We also brought a vegan version of Amish Baked Oatmeal (with fresh blackberries from our backyard) and sparkling white wine, OJ & grenadine for breakfast cocktails. :)  If you stumbled in here from a recipe search; well, this blog is mainly music related, but here’s a past recipe I did: Spiced Biscotti.

(picture courtesy tinybites.ca)

Preface: The biscuit recipe below is adapted from Jo Kaucher’s Chicago Diner Cookbook.  If you’re ever in Chicago, you must go to the Chicago Diner.  It’s in Wrigleyville, and it has flippin’ amazing good food.  http://www.veggiediner.com/

The gravy recipe is adapted from Mark Reinfeld & Bo Rinaldi’s Blossoming Lotus’ Vegan World Fusion Cuisine cookbook.  If you’re ever in Portland, OR, or Kaua’i, HI, you must go to Blossoming Lotus.  The one in Kaua’i is fancier, I’ve heard.  The one in Portland is in the Pearl district and connected to a cool yoga studio.  I go there at least once everytime I’m up there.  http://www.blossominglotus.com/

Vegan Biscuits

Makes 20-24 biscuits


  • 5 cups unbleached flour
  • 1 1/2 tbl baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 sticks (or .75 cups) soy margarine
  • 2 1/2 to 3 cups soymilk (unflavored)
  • 1 tbl lemon juice (or white vinegar)


  1. Preheat oven to 425F.
  2. Mix three dry ingredients together. Cut in margarine until mixture resembles peas.
  3. Combine soymilk & lemon juice, and stir into dry ingredients until the flour clings together.
  4. Turn out onto a floured board or countertop, and knead until smooth.  This was the trickiest part for me. I had my wife help with adding additional flour, as the dough was VERY sticky.
  5. With a rolling pin, roll out the dough to 1/2-inch thickness, and cut with a cookie cutter, biscuit cutter… or use a small juice glass if you don’t have one of the aforementioned items around. :)
  6. Place on ungreased cookie sheet, and bake 12 to 15 minutes.

Our biscuits turned out great… but sticky to make… so good luck!!

Vegan Mushroom Gravy

Makes 6-7 cups (double batch when compared to the book)


increased from the original recipe for a lighter color/texture

  • 8 tbl spelt flour (we used unbleached flour)
  • 8 tbl olive oil
  • 4 tbl filtered water

The roux with unbleached flour worked fine.  The spelt flour is probably better for you, or maybe lends a different flavor.


  • 2 tbl olive oil
  • 1 small-medium sweet onion, diced
  • 1 1/2 cups shitake mushrooms, sliced thin
  • 4 cloves of garlic, pressed/minced
  • 4 cups of vegetable broth
  • 1/2 cup soy sauce / tamari, or to taste
  • 1/2 tsp nutmeg, ground
  • 1/2 tsp cayenne pepper


  1. Create the roux by combining the three ingredients and mixing until in a thick paste.  Set aside.
  2. Using the olive oil, saute onion and garlic for 5 minutes on medium-high heat, stirring occasionally.
  3. Add mushroom and cook for 5 minutes, stirring occasionally.
  4. Add remaining ingredients except roux mixture and cook for 5 minutes on low heat, stirring occasionally.
  5. Add roux mixture and cook until gravy has a thick consistency, approximately 10 minutes, stirring frequently.
  6. If the gravy is not thick enough, you can add additional flour, but make sure to whisk it in slowly to avoid clumping.

It’s a great recipe from the lovely Blossoming Lotus folks.  And it worked great on the Chicago Diner biscuits… yum!

~Dan – np: Tanya TagaqAuk/Blood

  1. Thumbbook
    15th Sep 08 (Mon) at 7:28 am

    Great recipe. Its nice to see a lot of vegan recipes on the internet now, if you need some easy to make recipes to add up to your list, I found a neat food website, they have great veggie recipes as well :)


  2. jeskad
    13th Sep 09 (Sun) at 11:20 am

    Thanks! Made this today and it was OH so tasty :)

    • 13th Sep 09 (Sun) at 1:54 pm

      Yay! I’m glad it’s worked well for others. Pass it on! :)

  3. craij
    27th Nov 09 (Fri) at 6:46 pm

    made these for our thanksgiving dinner. got to enjoy the leftovers this morning for breakfast. put in our recipe box for all time. thanks so much!

  4. Stephany
    3rd Dec 09 (Thu) at 8:51 am

    I’m cooking this right now, but I am curious as to why the picture shows a white gravy? Mine is clearly a brown gravy becuase of the soy sauce.

    • 3rd Dec 09 (Thu) at 1:11 pm

      Correct. It’ll be brown. I had just found a gravy picture on the web, it doesn’t represent the actual gravy from the recipe. Sorry if that were confusing. :)

  5. 26th Dec 09 (Sat) at 8:55 am

    Hi, I’m starting up a blog and began making rather varied articles for it. Would you mind if I blog about this? I will of course give you and this post due credit.

  6. 10th Mar 10 (Wed) at 11:41 am

    thanks for that

  7. Cassandra
    26th Aug 10 (Thu) at 8:19 am

    Well I am a little late in the game here considering this was posted 2 years ago, but wow–that was delicious! Though I have to admit I did use a different biscuit recipe–it was similar. As for the gravy I was a little weary…I woke up craving “good ol” biscuits and gravy so I set out to find a vegan version. When I stumbled upon this I though ok, its worth a shot. I cut it in half (because the hubs does not do the ‘vegan thing’) and I omitted the nutmeg and cayenne (for lack of having any in the house). I did though add a TON of black pepper (a good Tablespoon) and also about 1/4 C. of vegan sour cream, it made the gravy more creamy and reminded me more of what I used to eat. I have to say after scarfing down 3 (with a bite here and there given to my children–they loved it) I am completely satisfied! I am full, the craving is cured and I feel a heck of a lot better than if I were to eat the “regular” biscuts and gravy! Thanks so much for the post!

    • 26th Aug 10 (Thu) at 11:30 am

      Yay! :) Oh, and the recipe modifications sound good, too. :)

  8. 8th Oct 10 (Fri) at 7:21 am

    There is so much I love about this post! I DID find my way here via Google search for “vegan biscuits and gravy,” since I’m a former carnivore who’s now mostly pescetarian, but have been looking for a good veggie version of gravy! Also – I LOVE Chicago and will remember that recommendation and I’m moving TO Portland and will remember that yoga studio/restaurant recommendation as well!

    • 8th Oct 10 (Fri) at 7:32 am

      Yay! Re: the yoga/restaurant, though… they’ve since moved (no longer share with yoga studio). But Blossoming Lotus is still alive and kicking. When you get here, check ’em out http://blpdx.com/

  9. Jupe
    17th Oct 10 (Sun) at 2:02 pm

    Thanks for these – I substituted veggie sausage for the mushrooms (didn’t have any shrooms) and it turned out PERFECT. :)

    • 17th Oct 10 (Sun) at 4:06 pm

      Awesome! I’ve never tried it with veggie sausage… I’ll have to give it a whirl next time. I *just* made it again yesterday with 3-4 pounds of chanterelle I foraged near home (Eugene, OR). Yummy with chanterelle as well as the original shiitake.


  10. hellofromwa
    15th Nov 10 (Mon) at 2:59 pm

    I have tried a number of vegan and veganized biscuit recipes over the years. I must say, this is the first that a recipe has come close to what I’ve been looking for!! We had them for lunch today with a to-die-for cashew gravy with Bac-un-bits sprinkled on top. Delicious!

    • 15th Nov 10 (Mon) at 3:42 pm

      Cool… yeah, these work out OK. Sticky to make, but good / easy for drop biscuits. :)
      Glad they worked for you, too!

  11. 11th Apr 12 (Wed) at 7:48 am

    The biscuits came out really good. The gravy … not so much. I guess I really wanted the white gravy I saw in the pic. :(

    • 11th Apr 12 (Wed) at 8:19 am

      I need to update. I’ve been doubling the roux size to get a better/lighter gravy when I make this recently.

      • 11th Apr 12 (Wed) at 8:40 am

        It’s all good. I’m still grateful you posted it. Simple vegan recipes aren’t the easiest to find. :)

  12. Savannah Rhodes
    3rd Jul 14 (Thu) at 6:16 am

    I added coconut milk creamer to recipe and decreased soy sauce but added salt and pepper and eliminated the cayenne and nutmeg. This made more of a white, “Country” style gravy to top my buiscuits with. Tasted very delicious!! Also, decreasing amount of veg broth is necessary when adding coconut milk creamer so that it thickens enough.

  1. 24th Nov 10 (Wed) at 8:37 pm
  2. 24th Nov 10 (Wed) at 8:39 pm
  3. 22nd Nov 11 (Tue) at 5:46 am
  4. 21st May 14 (Wed) at 8:35 am

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