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Vegetarian Country Gravy

September 26, 2025 /
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Biscuits and gravy is a Southern staple. It’s classic comfort food at its best. Our Vegetarian Country Gravy will warm your heart and fill your stomach. This gravy is perfect for a special weekend breakfast treat. It’s rich and decadent. This country gravy is so yummy that you will want to make it all the time.

Growing up in the South biscuits and gravy was comfort food. It’s not that healthy so you wouldn’t eat it all the time but I would often order it at breakfast restaurants. As a vegetarian I refrain from ordering it at restaurants because it is usually prepared with meat. Since I can’t get it when I go out I learned to make it at home. It’s so yummy and its a special treat at our house. I don’t make it that often but my husband, Eric, gets really excited when I do decide to make it. He loves my vegetarian country gravy and he says it’s one of the best things I make.

Why This Recipe Works

If you’ve missed the hearty, peppery comfort of a classic breakfast since going meatless, this recipe is for you. It captures the soul of the South without the pork. Here is why this Vegetarian Country Gravy works so well:

  • The Golden Ratio: We use a precise 2:2:1 ratio (2 tablespoons butter, 2 tablespoons flour, 1 cup milk) to ensure the gravy is thick enough to “stick to your ribs” but smooth enough to pour.
  • Layered Seasoning: Traditional sausage gravy gets its flavor from the fat and spices in the meat. We recreate that depth by browning veggie sausage and adding dried sage and red pepper flakes directly into the roux.
  • Texture That Satisfies: By breaking up the plant-based sausage into small, craggly bits, you get that classic “sausage in every bite” experience that pairs perfectly with fluffy biscuits.
  • Foolproof Technique: The “slow pour” method mentioned in the instructions ensures the flour and milk emulsify perfectly, preventing lumps and creating a velvety finish every time.
  • High Customizability: This base is incredibly forgiving. Whether you want to make it vegan by swapping the dairy or go heavy on the black pepper for an extra kick, the foundation remains solid.
vegetarian country gravy

What’s In Vegetarian Country Gravy?

Butter. Flour. Milk. That’s the basic recipe for white gravy or country gravy. It’s a magic ratio that has to be stirred and loved to come together as a thick Southern gravy. One cup of milk for every two tablespoons of butter and flour. The ratio is easy to adjust to make more gravy. We add seasoning to flavor and we also add crumbled vegan sausage patties at the end.

Can this be made vegan? Yes, you can make vegan gravy with plant based milk and butter. I have made it that way before. It just takes more time to thicken and you may want to season extra to add flavor. Generally I have the best results making this gravy with whole full fat milk but other types of milk do work.

Beyond plant based breakfast sausage patties package

What About The Biscuits?

You can’t have biscuits and gravy without the biscuits. This is very true. Biscuits are a Southern staple. We eat them with everything, gravy, jam, butter, and it’s hard to beat and egg and cheese biscuit sandwich. But do you want to know a secret? I rarely make biscuits from scratch. I almost always use store bought biscuits. I prefer frozen biscuits over canned biscuits. My go to brand is Pillsbury Grands! Southern Style frozen biscuits. One trick I have learned is that if you place the biscuits close together so they are touching the biscuits rise more as they bake. If you are feeling adventurous and want to make homemade vegan biscuits from scratch try this recipe from Minimalist Baker or my easy vegan drop biscuits.

baked store bought biscuits on tray

If You Love Breakfast…

If you love biscuits check our post on setting up the Ultimate Southern Biscuit Bar. It’s such a fun and easy brunch option!

I love making breakfast and brunch. If you need ideas check out these recipes.

vegetarian biscuits and gravy

Frequently Asked Questions: Vegetarian White Gravy

Can I make this gravy vegan? Yes! You can easily swap the butter for a plant-based butter stick and use a full-fat non-dairy milk (like oat or soy). Keep in mind that plant-based milks may take a few extra minutes to thicken and might require a bit more salt or pepper to achieve that traditional “savory” depth.

Check out my recipe for Vegan Biscuits and Gravy!

Why is my gravy lumpy, and how do I fix it? Lumps usually happen if the milk is added too fast or the flour isn’t fully whisked into the butter. If you see lumps forming, don’t panic! Use a whisk and stir vigorously over medium-low heat. If they persist, you can carefully run the gravy through a fine-mesh strainer before adding the sausage.

What is the “Magic Ratio” for Southern gravy? For a perfect consistency every time, follow the 2:2:1 rule: 2 tablespoons of butter and 2 tablespoons of flour for every 1 cup of milk. This recipe uses a double batch (4:4:2) to ensure there is plenty of gravy to go around.

What are the best vegetarian sausages to use? We love using Beyond Meat breakfast sausage patties for their texture and spice profile. Morningstar Farms also works well. If you prefer a more “homemade” feel, you can even use seasoned tempeh crumbles or high-quality soy crumbles.

Can I make this ahead of time? Gravy is best served fresh, as it tends to thicken significantly as it cools. If you do make it ahead, store it in the fridge and reheat it slowly on the stove, adding a splash of milk to loosen it back up to your desired consistency.

vegetarian biscuits and gravy
5 from 5 votes
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Vegetarian Country Gravy

Course Breakfast
Cuisine Southern, Vegetarian
Keyword Biscuits, gravy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 4 tbsp Butter
  • 4 tbsp All Purpose Flour
  • 2 cups Whole Milk Other types of milk will work but whole milk works best.
  • 4 Plant Based Breakfast Sausage Patties We used the Beyond brand, Morningstar would work okay here.
  • 1/4 tsp Sage
  • 1/4 tsp Red Pepper Flakes
  • Salt and Pepper To taste

Instructions

  1. You need two separate skillets, one small and one large.

  2. In the small skillet cook the plant based sausage. Cook the sausage on both sides for 2 to 3 minutes. As the sausage browns use a spatula to break it up into smaller bite size pieces. When the sausage is cooked transfer it to a plate with a paper towel to blot off any extra grease. Set the cooked veggie sausage to the side for later.

  3. In the large skillet melt 4 tablespoons of butter over medium heat.

  4. When the butter is completely melted sprinkle 4 tablespoons of flour into the butter stirring it to form a thick paste. Make sure all of the flour is mixed into the butter.

  5. Next slowly pour in the milk. Constantly stir as your pour. Work to incorporate all of the milk and butter paste together breaking up lumps as you stir.

  6. Then season with sage, red pepper flakes, and salt and black pepper. Taste as you go. You can go heavy on the black pepper. About 1/4 tsp of each. Keep stirring the gravy.

  7. Continue to stir the gravy. It will slowly thicken as you stir. If you used milk with lower fat content this will take longer. Just keep stirring.

  8. When the gravy has thickened add the cooked crumbled veggie sausage. Stir it in and give the gravy a final taste. Add salt if needed. Remove from heat and serve immediately over biscuits. Use a pepper mill and serve with freshly ground black pepper on top.

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