Serves 5
45 min
Vegan Biscuits and Tempeh Sausage Gravy
Recipe GLPR31350f147eb89e
Fluffy vegan biscuits topped with a rich, savory tempeh sausage gravy. Crumbled tempeh is seasoned with warming spices, then combined with soy milk to create a creamy, thickened gravy that perfectly complements the tender, flaky biscuits. A satisfying plant-based twist on a Southern classic.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 cups soy milk, divided
1 teaspoon apple cider vinegar
2.83 cups all-purpose flour, divided
1 tablespoon baking powder
½ teaspoon baking soda
1½ teaspoons salt, divided
¼ cup vegan butter, cut into cubes
1 tablespoon cooking oil
16 ounces tempeh
2 tablespoons soy sauce
2 teaspoons vegan Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon fennel seeds
1 teaspoon garlic granules
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried sage
¼ cup water
½ teaspoon ground black pepper
Directions
Preheat your oven to 450°F and line a baking sheet with parchment paper.
In a small bowl, whisk together 1 cup of the soy milk with the apple cider vinegar. Set aside for 10 minutes to curdle and form a vegan buttermilk.
In a large mixing bowl, combine 2½ cups of the flour, baking powder, baking soda, and ½ teaspoon of salt. Add the vegan butter cubes and use your fingertips to work the mixture together until it resembles coarse breadcrumbs.
Make a well in the center of the flour mixture and pour in the prepared soy milk mixture. Gently stir with a wooden spoon until the dough comes together, then form it into a ball with your hands.
On a lightly floured work surface, roll out the dough to a thickness of ½ to ¾ inch. Using a 3-inch round cutter or cup, cut out approximately 10 biscuits. Place them on the prepared baking sheet.
Bake the biscuits in the preheated oven for 12 minutes, or until the tops are golden brown.
While the biscuits bake, prepare the gravy. Heat the cooking oil in a large skillet over medium-high heat. Crumble the tempeh into bite-sized pieces and add it to the hot skillet.
Add the soy sauce, vegan Worcestershire sauce, dried oregano, fennel seeds, garlic granules, onion powder, paprika, dried sage, and remaining 1 teaspoon salt to the tempeh. Stir well and cook for 5 minutes, stirring frequently to break up the tempeh further.
Pour in the water and reduce the heat to medium. Continue cooking for 10 minutes, stirring occasionally.
Sprinkle the remaining ⅓ cup flour over the tempeh mixture and stir to coat evenly. This helps thicken the gravy.
Slowly pour in the remaining 3 cups of soy milk while stirring. Reduce the heat to medium-low and simmer for 5 to 10 minutes, stirring occasionally, until the gravy reaches a smooth, creamy consistency.
Taste and adjust seasonings if desired. Pour the hot tempeh sausage gravy over the warm biscuits and serve immediately.
