Vegetarian Biscuits and Gravy Even a Meat-Eater Will Love

Vegetarian Biscuits and Gravy Even a Meat-Eater Will Love

Vegetarian Biscuits and Gravy

My all-time favorite breakfast is biscuits and gravy and when I became a vegetarian several years ago, I thought I would never enjoy this dish again. After playing around with some meat replacements (most of which were really gross), I came up with this easy recipe which resulted in vegetarian biscuits and gravy that is so tasty that even a die-hard meat-lover like my husband enjoys it. In fact, he had eaten it several times before he realized it was vegetarian.  I haven’t found a single person who doesn’t like this recipe.

This recipe is almost exactly like making traditional biscuits and gravy, except MorningStar Farms veggie sausage patties are substituted  in for the sausage. These are the only vegetarian sausage patties that I eat. They are tasty, meatless, and have significantly less fat than traditional sausage.

Vegetarian Biscuits and Gravy


  • 2 tbs unsalted butter
  • 3 tbs flour
  • 3 cups milk (I use 2%)
  • 2 MorningStar Farms Veggie Sausage Patties, warmed up and finely minced (see photo below)
  • 3/4 tsp of sea salt
  • pepper
  • 8-10 of your favorite biscuits (Try these biscuits!)
  1. Melt butter in a saucepan over medium heat.
  2. Slowly add flour to butter and whisk continuously to make a roux.
  3. Add the milk and whisk until smooth.
  4. Add the veggie sausage and salt and whisk continuously, letting the gravy thicken.
  5. Salt and pepper to taste and serve over biscuits.


Notes:  If the gravy won’t thicken enough, you can mix 1 tbs of cold milk with 1 tsp of cornstarch and add to the mixture. Also, If you use a lot of gravy like I do, the biscuits do not need to be hot because the gravy will heat them up. Also, you can serve the biscuits whole or torn into bite-sized pieces like in the photo below.
I hope you enjoy this recipe as much as my family does. It is a perfect for the vegetarian, but also for anyone who wants to enjoy biscuits and gravy without all the grease.

Vegetarian Biscuits and Gravy

Vegetarian biscuits and gravy

Vegetarian Biscuits and Gravy Even a Meat-Eater Will Love

About Janice

I am so glad you stopped by. Kick your shoes off and hang with me a while. I am an Arizona native, wife to a hard-working hubby, mom of two, and daughter of the King. I love sharing recipes, crafts, and family activities that any mom can do. Life is complicated enough, right? When I am not up to my ears in laundry, dishes, and creating for Celebrating Family, you will also find me at East Valley Mom Guide. Come follow me on Google +, Facebook, Pinterest, Instagram, and Twitter.


  1. Debra Wagner says

    I have eaten this and it it amazingly yummy!

  2. Mommy Pamela says

    OMG, that looks delicious! We eat biscuits and gravy on a regualr basis at my house except we use sausage (maybe thats why I am gaining weight?) Anyway, thanks for the healthy alternative to a great weekend breakfast.

  3. My family love sausage and gravy. But I am trying to eat much less meat so this is just perfect. Thank you for sharing.

  4. This looks so delish, I absolutely would love to have one of these right now!

  5. This was great! I veganized it by using no morning star sausage and earth balance rather than butter and unsweetened almond milk. I also added crushed red pepper, a dash of onion powder and a dash of garlic powder. Very yummy!

  6. Hello mates, its fantastic article concerning educationand entirely explained, keep it up all the time.

  7. This was great! Delish!

  8. I’ve been hoping to find a good recipe for this for years (I went vegetarian years ago, and a proper gravy is one of the few things I missed). I made this recipe, but added some chopped onions with the veggie sausage, and it was fantastic. Even my meat eating husband said we should make it again.


  9. I have eaten biscuits and gravy all of my life. I make the vegetarian using butter or olive oil but the secrets to DELICIOUS gravy are 1. carefully toasting the flour to color of sand before you add the milk and use 2. Evaporated milk. I do add freshly ground black papper and red bepper and a bit of an herb blend. I will have to try this with soy/almond/rice milk though to see if I can enjoy a vegan version.

  10. Ms. Juniper May says

    Made this today and it was delicious. My boyfriend is lactose-intolerant so I substituted Earth Balance butter and almond milk. I used 1/2 tsp black pepper, 1 tsp salt, and a dash of chile powder. Ended up having to add the cornstarch mixture because it just wouldn’t thicken up. I also accidentally used 4 sausage patties instead of 2. I liked it having more “meat” but next time would probably use 3 instead of 4. I made the gravy in the same pan as I cooked the sausage, so I got all the little sausage bits in there too. I have actually never made gravy before, but this was easy and yummy. Probably enough for 4 servings since we like a hefty serving of gravy. We will definitely be adding this do our MAKE AGAIN list. Thanks so much for sharing!

    • Oh that’s great! I am so glad. I always use cow’s milk but I have a friend who makes it with soy and it works okay. I am glad you liked. 🙂

  11. I love vegetarian biscuits and gravy. Thank you for sharing.

  12. Help! How long does it take for the gravy to thicken? Mine will not thicken and I followed the recipe exactly. I even added the corn starch mixture and it’s been 20-25 min, still liquid…

    • Double check your measurements next time and make sure you use a milk with fat. 25 minutes is way too long. Also, try turning the heat up a little and whisking the entire time you are increasing heat. Also, see the tip at the end of the post. Good luck next time. 🙂

  13. OMG! This is fantastic. I’ve made it a bunch of times as written. I’ve also made it with homemade biscuits, which is wonderful, but more time consuming. I’ve used morningstar spicy sausage patties and morningstar maple sausage patties – it’s always great! Hubs likes the spicy gravy and I like the sweet maple sausage gravy so now I make this with double amount of sausage patties, using both Morningstar spicy and maple sausage, add red pepper flakes and a little maple syrup. Perfect combination of sweet and spicy gravy! Thank you so so much for posting this.

  14. Audrey Nickel says

    Just made this, and the gravy was fantastic! I doubled the Morningstar Farms patties, because we like a really “sausage-y” gravy.

    The “secrets” to getting a milk gravy to thicken up properly on its own are 1) Use whole milk. The extra fat works miracles. and 2) Patience. It takes longer than you might think. But if you made your roux correctly, and if you used whole milk, it WILL thicken on its own. Keep it right on the edge of a simmer and stir constantly. Cornstarch should be a last resort, as it drastically alters the consistency of the gravy.

    • I totally agree about the cornstarch! I suggested it only as a last resort for sure. You are not the first person to mention adding more sausage. I think I will try that next time! 🙂

  15. Have you ever tried busily its and veggie gravy? I hate meat substitutes too so I make my gravy with carrots, onions and mushrooms. Just dice the veggies and sub them in equal or greater portions to the sausage in your favorite recipe.

    • No, but I need to! I think I like the sausage replacement in this recipe because it reminds me of the “real” thing. Other than the vegan dogs at the Arizona Diamondbacks games, the sausage is the only fake meat I eat.

  16. Every time I make this its SO good. Since I have became a vegetarian biscuits and gravy is what I missed most, but not anymore! Thank you so much!

  17. Betsy Troyer says

    fml. I’ve made this recipe like 3 or 4 times now and every time it takes 40+ minutes for the gravy to thicken. And by that time it’s barely enough for 2 servings. The roux never comes out right either, even when adding the flour slowly. Maybe I just suck at cooking but this recipe hasn’t helped much lol


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