Karry Hosford
8 servings

This Biscuits and Vegetarian Sausage Gravy recipe puts a surprising but delicious twist on a classic Southern breakfast. Vegetarian sausage has a firmer texture than pork sausage. Crumbling it helps distribute it evenly throughout the gravy. This quick breakfast has 3 grams of soy protein per serving.

How to Make It

Step 1

Prepare biscuits according to package directions.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove from heat; cool slightly. Crumble sausage into 1/2-inch pieces; return to pan.

Step 3

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1% low-fat milk, stirring with a whisk until smooth. Add milk mixture, salt, and freshly ground black pepper to pan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 3 minutes or until thick. Split the biscuits in half. Place 2 biscuit halves on each of 8 plates; top each serving with about 1/3 cup gravy. Serve immediately.

Ratings & Reviews

TanGlue's Review

June 26, 2010
I have been looking for a really simple and good sausage & gravy recipe for a while. I substituted the 1% milk for skim milk and it still came out great!

Needs improvement!

November 26, 2016
This recipe needs to have an actual 'rue'. Sauté the flour in a few tablespoons of butter until brown to prevent the doughy or raw flour taste. Continue the recipe by whisking in your milk at this point.

veggie biscuits and gravy...oh my yum!

November 22, 2015

frivolousmiss's Review

December 02, 2013

Danie817's Review

June 30, 2009

laebrown's Review

November 10, 2013
Full disclosure: I'm not vegetarian, so if I'm making biscuits and gravy, I'm gonna make biscuits and gravy. To make a delicious (yet still low-cal) meat version, use reduced-fat pork sausage (e.g. Jimmy Dean) and skip the vegetable oil. Keep the rest and use the low-fat biscuits, and it's amazing. This recipe's definitely a keeper! :-)