Vegan Biscuits and Gravy Casserole Recipe
Enjoy a comforting and hearty vegan biscuits and gravy casserole that brings together fluffy vegan biscuits, savory mushroom gravy, and creamy vegan egg batter, perfect for a crowd-pleasing breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Biscuits
- 12 vegan biscuits, homemade or store-bought
Gravy
- ¼ cup vegan butter (57 grams)
- ¼ cup all-purpose flour (31 grams)
- ⅔ cup plain unsweetened plant milk (165 grams)
- 1 teaspoon salt, divided (8 grams)
- ½ teaspoon cracked black pepper (1 gram)
Mushrooms
- 1 tablespoon olive oil (13 grams)
- 1 8-ounce package baby bella/cremini mushrooms, rinsed and sliced (227 grams)
- 1 ½ teaspoon fennel seeds (3 grams)
- 1 teaspoon brown sugar, optional (4 grams)
- ½ teaspoon crushed red pepper flakes (1 gram)
- ½ teaspoon paprika (0.5 grams)
- ¼ teaspoon garlic powder (0.5 grams)
- ¼ teaspoon dried sage (0.5 grams)
Casserole Layers
- 1 ⅓ cup vegan egg batter (340 grams or 12 ounces)
- 8 ounces vegan shredded cheddar cheese (227 grams)
- Handful of green onion or fresh chives for garnish, sliced (optional)
Instructions
- Prepare the biscuits: Preheat your oven to 350°F (175°C). Spray a large 9 x 13 inch baking dish with non-stick cooking spray. Cut each biscuit into four pieces and evenly layer all pieces in the prepared baking dish. Set aside.
- Cook the mushrooms: Heat a medium skillet over medium-high heat and add the olive oil. Once hot, add the sliced mushrooms and ½ teaspoon of salt. Sauté for about 5 minutes until the mushrooms soften and release their moisture. Stir in the fennel seeds, brown sugar, crushed red pepper flakes, paprika, garlic powder, and dried sage, combining well. Remove from heat and set aside.
- Make the gravy: In a small saucepan over medium heat, melt the vegan butter completely. Whisk in the all-purpose flour and cook for 1 to 2 minutes, whisking occasionally to form a roux. Slowly add the plant milk in increments, whisking constantly until smooth and fully combined. Remove the gravy from the heat and whisk in the remaining ½ teaspoon salt and the black pepper. Set aside.
- Assemble the casserole: Spoon the sautéed mushrooms evenly over the biscuit pieces in the baking dish. Sprinkle the vegan shredded cheddar cheese over the mushrooms. Pour the vegan egg batter evenly over the cheese and mushrooms. Finally, pour the prepared gravy over the entire casserole.
- Bake: Place the casserole dish in the preheated oven and bake for 35 to 40 minutes until the casserole is bubbly and golden on top.
- Serve and store: Remove from oven and let cool slightly before garnishing with green onions or fresh chives if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
Notes
- You can use either homemade or store-bought vegan biscuits; brands like Pillsbury or Annie's work well.
- For vegan egg batter, consider brands like JUST Egg or make your own substitute using chickpea flour.
- Adjust spices like crushed red pepper flakes and paprika according to your preferred heat level.
- This casserole reheats well; warm leftovers in the oven or microwave.
- Optional garnishes like fresh chives or green onions add fresh flavor and color.
