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Sausage, Biscuits, & Gravy

Crumbled vegan sausage and buttermilk biscuits smothered in a rich, peppery gravy — everything made in one pan and one baking sheet, ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: American
Calories: 458
Ingredients Equipment Method Notes

Ingredients
  

Sausage
  • 1 block extra firm tofu
  • 1 tbsp dark soy sauce or regular, or tamari for gluten free
  • Avocado spray oil
  • 1 tsp salt
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fennel seeds
  • 1/4-1/2 tsp cayenne powder
  • 2 tbsp vital wheat gluten optional, omit to make gluten free
Gravy
  • 1/4 cup all-purpose flour
  • 5 tbsp vegan butter I used a light vegan butter — a full fat vegan butter also works
  • 2 cups unsweetened soy milk
  • 1/2-1 tsp salt to taste
  • 1/4-1/2 tsp black pepper to taste
Biscuits
  • 1 can Pillsbury Grands Buttermilk Biscuits yes, they are accidentally vegan

Equipment

  • Frying Pan
  • Baking sheet
  • Parchment paper
  • Saucepan
  • Whisk
  • Spatula
  • Measuring Cups
  • Measuring spoons

Method
 

Make the Sausage
  1. Preheat the oven according to the biscuit can instructions (usually 350°F) and line a baking sheet with parchment paper.
  2. Lightly spray a frying pan with avocado oil (or omit for oil-free), then set to medium-high heat.
  3. Crumble the tofu into the pan with your hands, keeping the pieces on the larger side so they don't overcook in the oven.
  4. Add all the seasonings and stir with a spatula to coat evenly.
  5. Cook until warmed through and any excess liquid from the tofu has cooked off, then spread the sausage mixture onto one side of the prepared baking sheet.
Bake the Sausage & Biscuits
  1. Arrange the Pillsbury Grands buttermilk biscuits on the other side of the baking sheet (or a second sheet), following the spacing on the can.
  2. Bake the sausage and biscuits together until the biscuits are golden and the sausage is cooked through, about 15-18 minutes (check the biscuit can for the exact time and temperature for your brand).
  3. Remove from the oven. Let the sausage cool for 5 minutes to rest and turn chewy; let the biscuits cool slightly before splitting.
Make the Gravy (while the sausage and biscuits bake)
  1. Melt the vegan butter in a saucepan over medium-low heat.
  2. Add the flour and whisk together with the butter until a soft dough forms. Cook briefly, whisking, until smooth and lump-free.
  3. Slowly whisk in about 1/2 to 1 cup of the soy milk until a thick roux forms, then gradually whisk in the remaining soy milk.
  4. Cook over medium heat, stirring often, for about 5 minutes, then bring to a low boil.
  5. Once boiling, stir in the salt and pepper, reduce the heat to low, and continue stirring often to keep the gravy from burning.
  6. Remove from heat and keep stirring until the gravy thickens. Cover with a lid and let cool slightly, then stir again just before serving so the consistency is smooth and even.
Assemble
  1. Split the warm biscuits in half, top with the sausage crumble, and ladle the gravy generously over the top. Serve immediately.

Notes

Make your own biscuits, or use canned for convenience — I used Pillsbury Grands Buttermilk for the nutrition info above (yes, they're accidentally vegan!).
Oil-free? Skip the avocado oil spray and cook the tofu dry over medium-high heat, stirring a bit more often.
This recipe is not gluten-free as written because of the biscuits — swap in a gluten-free biscuit and a 1:1 gluten-free flour blend for the gravy if needed.
Nutrition (per 1 biscuit, 1/3 sausage recipe, 1/4 gravy recipe): 458 calories, 36g carbs, 22g fat, 29g protein