Vegetarian Biscuits and Gravy are proof that comfort food doesn’t need meat to be rich, hearty, and satisfying!

Vegetarian Biscuits & Gravy with Morningstar Crumbles

There are few dishes more comforting than a plate of Vegetarian Biscuits and Gravy! Warm, fluffy biscuits smothered in rich, easy to make gravy have long been a staple of Southern breakfast tables – and for good reason. It’s simple, filling, and deeply satisfying. But for years, this classic seemed off‑limits to anyone who didn’t eat meat.

Thankfully, that’s no longer the case.

This recipe proves that the soul of this dish has never really been about sausage at all. It’s about technique, seasoning, and texture. When done right, a meat‑free version delivers everything you crave: creamy gravy, bold savory flavor, and tender biscuits that soak it all up beautifully!

Why this Recipe Works

Classic Roux – Guarantees creamy, smooth gravy with no raw flour taste.

Great Flavor – Recreates traditional country-style gravy flavor.

Fluff, Tender Biscuits – Balances the gravy for true comfort-food satisfaction.

Classic Technique – I love how easy it is to keep this dish familiar, but meatless!

Flaky biscuits smothered in rich vegetarian gravy

What You’ll Need for the Biscuits

2 cups Flour – The foundation of the biscuits, giving them structure while still keeping them light and tender.

1/3 cup Butter Flavored Crisco – Creates extra soft, fluffy biscuits by coating the flour and preventing gluten from forming too much.

2 tsp Baking Powder – Helps the biscuits rise tall and airy in the oven.

1 tsp Baking Soda – Works alongside the baking powder to give an extra boost of lift.

1 tsp Salt – Enhances the flavor so the biscuits don’t taste flat or bland.

1 cup Milk – Adds moisture and helps bring the dough together into a soft, workable texture.

Additional Flour for Counter – Keeps the dough from sticking while gently shaping and folding.

And the Gravy

2 cups Water – Forms the base for blending and cooking the gravy, helping create the right consistency.

1/2 cup Raw Cashews – Blend into a creamy base that replaces dairy, giving the gravy richness and body.

2 tbsp Cornstarch – Acts as the thickener, helping the gravy set up smooth and glossy.

2 tsp Onion Powder – Adds savory onion flavor throughout the gravy without extra texture.

2 tbsp Oil – Provides fat for sautéing and helps build a rich, classic gravy.

1/2 tsp Salt – Enhances and balances all the savory flavors.

1/3 of (12 oz) bag Morningstar Griller Crumbles – Adds hearty, sausage-style texture and protein to mimic traditional gravy crumbles.

1 Onion (Diced) – Brings fresh flavor, aroma, and a bit of sweetness once sautéed.

Close‑up of vegetarian biscuits and gravy

How to Make Vegetarian Biscuits & Gravy

NOTE: Make Homemade Fluffy Biscuits ahead of time. Alternatively, buy or make store bought biscuits to save time.

Then make the gravy by blending 2 cups of water and 1/2 cup raw cashews together until smooth.

Add 2 tbsp cornstarch, 2 tsp onion powder, 2 tbsp oil, and 1/2 tsp salt and blend.

Pour into a sauce pan over medium heat and stir frequently until thickened.

Brown 1/3 of (12 oz) bag of Morningstar crumbles with a little oil and 1 diced onion. Add to the gravy and mix in.

Don’t Rush the Roux – Once the flour hits the fat, give it time (at least a minute) to cook. This prevents raw flour taste and creates a smoother, richer gravy.

Serve Immediately – Or keep the biscuits and gravy separate. This preserves the biscuits’ texture and keeps the gravy from soaking in too fast.

How to Freeze – Freeze biscuits in a freezer safe bag for up to 3 months; freeze gravy separately in a freezer safe container.