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This vegan sausage gravy is so simple to make. It uses minimal ingredients and takes just 15 minutes to prepare. With that classic peppery flavor, it is perfect on top of fluffy biscuits and will be your go-to brunch recipe.
You can’t go wrong pairing this with stovetop potatoes and breakfast fruit salad for the perfect weekend breakfast!
save this recipe!If you’ve traveled to the South, then you know how beloved biscuits and gravy are in those parts. When I lived in Texas, they were a staple of weekend eats! Most gravy is sausage gravy, which is far from vegetarian and definitely not vegan.
So, I created my vegan gravy with sausage crumbles and plant-based milk. A common issue with vegan gravy is that it won’t thicken – but you don’t need to worry about that with my beginner-friendly cooking method!
you wouldn’t know It’s vegan!
- Rich and Creamy Vegan Gravy: Like regular gravy, this one uses flour to thicken it, so you won’t even realize it’s plant-based milk. It’s so creamy but lower in fat than traditional gravy.
- Minimal Ingredients: This dairy-free Southern breakfast requires just some spices and plant-based milk.
- Familiar Flavors: I wanted to keep this recipe classic, so I used a traditional Southern spice blend of pepper, thyme, sage, and garlic powder.
you don’t need much
These are all really simple ingredients that are probably already in your pantry. Jump down to the recipe card for exact measurements.
- Vegan Sausage: It’s now available in most groceries along with tofu and other plant-based alternatives. Really any store-bought one will work, but I like breakfast sausage best. →You can also make your own vegan breakfast sausage if you have time.
- Flour: This will thicken our gravy. Classic all-purpose flour works fine, or you can use a 1:1 gluten-free swap.
- Spices: The classic spice blend consists of dried thyme, dried sage, and garlic powder. If you like heat, you could also add a little cayenne to this meatless sausage gravy recipe.
- Plant-Based Milk: Any almond-based, oat milk, flax milk, or similar will work.
Don’t forget the vegan biscuits!
If you want to enjoy this over biscuits but don’t want to make your own, some of the popular Pillsbury canned biscuits are actually vegan! It seems to vary by region, but most don’t contain any animal products! The “Flaky Buttermilk” ones do have dairy, though, so just check the labels at your store.
How to make Easy stovetop vegan gravy
This recipe takes some simple ingredients and turns a classic comfort food vegan in just 15 minutes. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Brown the Sausage: Crumble it as it cooks (unless you’re already using plant-based sausage crumbles).
- Add the Dry Ingredients: Stir in the flour and spices until the sausage is coated.
- Add the Milk: Bring it to a gentle simmer and cook until thickened.
the trick to the perfect consistency
Gravy is notorious for being too thick or too thin. If it’s too thick, it’s pretty easy to fix: just add a bit more milk to thin it out. But if it’s too thin, you can continue to simmer or add a bit more flour. This is also why I like to add the flour and spices to the sausage mixture first: it gets evenly distributed and makes it much more likely that the texture will be spot on with no flour clumping!
recipe tips
- The Best Milk: I prefer to use homemade almond milk or homemade oat milk but cashew milk is a great option too! You can also use something like protein flax milk to make an even higher-protein vegan breakfast. The only one I would avoid is coconut milk because it’s pretty overpowering in flavor.
- Storage: Leftovers will last up to 4 days in the fridge in an airtight container. Reheat them on the stovetop or in the microwave. You can also freeze for up to 3 months.
Pairing Ideas
Of course, this is delicious as classic biscuits and gravy, but it’s also tasty in a variety of other ways.
- On Toast: Toast some sourdough, spread some plant-based butter, and top with gravy for an easy, cozy weekend breakfast idea.
- With Potatoes: Similar to toast, this is delicious with smashed red potatoes for a more savory option or smashed radishes for a low-carb option.
Creamy Vegan Sausage Gravy (For Biscuits and Gravy!)
Ingredients
- 1 12.8 to 14-oz package vegan sausage, 360 to 400 g
- ⅓ cup all-purpose flour, 40 g
- ½ tsp each salt and pepper
- ¼ tsp each dried thyme, dried sage, and garlic powder
- 3 cups unflavored plant-based milk, 709 mL
Instructions
- Brown Vegan Meat: Add 1 12.8 to 14-oz package vegan sausage to a large nonstick skillet and cook over medium heat until browned, crumbling it up with a spatula as you cook, about 7 minutes.
- Add Flour: Stir in ⅓ cup all-purpose flour, ½ tsp each salt and pepper, and ¼ tsp each dried thyme, dried sage, and garlic powder, stirring to coat the sausage crumbles.
- Add Milk: Stir in 3 cups unflavored plant-based milk and bring to a gentle simmer until thickened, about 5 mintues.
- Serve warm over biscuits!
Notes
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Thank you for sharing this recipe, found it on Reddit, beautiful results
I’m so happy you loved it, Melissa! Enjoy! 😀
This recipe was really great but I had to make a few modifications. 3 cups of milk was way too much and I had to add more flour in. I’d probably do 1 1/2-2 cups next time. I added a little bit less sausage (I used impossible) so maybe that’s why the milk was a tad too much for me. But adding more flour helped thicken it up. I also added double the spices (except salt). We put it on pillsbury southern made biscuits (which are accidentally vegan!). My husband & I really enjoyed it. I also used coconut milk, didn’t read that last part until the end. I’ll definitely do a diff milk next time but it was still really good!!
Thanks so much for letting us know how it went, Dakotah!
Very easy, very good recipe for vegan sausage gravy!
Huge shout out to Dakotah – thanks to your comment, I tried 2 cups of milk for my package of Impossible Sausage and it was perfect!
If your looking for hot milk and a bad time then look no further. Sure u. Add flour, or cocunut cream, but it won’t do a dam thing.
Make a traditional ru first and go from there
Make sure that you really bring it to a full simmer, otherwise it’s not going to thicken 🙂