Vegan Biscuits & Gravy {with greens}


Today is going to be short and sweet. Biscuits & Gravy…. vegan style!

Like 99% people on this earth, I adore comfort food and seriously crave it when the fall starts inching close. Now that I’m a southerner (well, geographically), I’ve been immersed in a whole new level of comfort food that I’ve never truly experienced before— chicken and waffles, fried green tomatoes, shrimp and grits (to name a few), and, of course, biscuits and gravy.


Vegan Biscuits & Mushroom Gravy {with greens} // pumpkin and peanut butter


Now, a bit of forewarning, these are not even close to your traditional southern biscuit. They’re made with whole wheat flour and coconut oil—- meaning they’re super hearty, but are still soft and doughy like a biscuit should be. And instead of your traditional sausage gravy, I went straight veggie with a vegan mushroom gravy. If that’s not “healthy southern” enough for ya, then add in some sautéed greens like I did for that extra bump of fiber! It’s super nutritious, yet it still warms your tummy just like comfort food should.


So go whip up a batch of these babies and bask in the comforts of fall… oh, and the fact that it’s officially pumpkin season!!! Have a wonderful Wednesday everyone— we’re halfway through 🙂


Vegan Biscuits & Mushroom Gravy {with greens} // pumpkin and peanut butter

Vegan Biscuits & Mushroom Gravy {with greens} // pumpkin and peanut butter

Vegan Biscuits & Gravy {with greens}

Serves 3-4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary Vegan, Vegetarian
Meal type Breakfast, Lunch, Main Dish


for the gravy

  • 2 tablespoons extra virgin olive oil
  • 1 cup button mushrooms, quartered
  • 2-3 tablespoons low sodium soy sauce or tamari
  • 2 tablespoons whole wheat flour
  • 3/4 cups low sodium vegetable broth
  • 3/4 cups non dairy milk (I used soy)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 cup torn kale leaves (optional)


I used my whole wheat coconut oil biscuit recipe from my minestrone pot pie, but feel free to use your favorite biscuit recipe!


for the biscuits
Step 1
Prepare your favorite biscuit recipe or see the note above.
for the gravy
Step 2
Heat 2 tablespoons of olive oil in a large pan over medium high heat. Toss in the button mushrooms and sauté for 4-5 minutes, or until tender. Turn the heat down to medium while you add in the soy sauce and stir with a wooden spoon to coat the mushrooms. Sprinkle the mushrooms with 2 tablespoons of whole wheat flour and stir again to coat.
Step 3
Whisk together the vegetable broth and non dairy milk in a small bowl. Once the flour has coated the mushrooms, pour in half of the broth-milk mixture and whisk the gravy. As the gravy begins to thicken, add in the other half of the milk-broth mixture and continue to whisk. Sprinkle in the dried thyme and black pepper.
Step 4
If you want to add greens to your gravy, throw 1 cup of torn kale leaves into the gravy at this time and cook for 2-3 minutes, or until wilted. Turn the heat off when the gravy has reached the desired consistency. Top each biscuit with a large ladle of gravy and dig in!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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