I’ve made vegan sausage & gravy in the past, but I’ve always skimped, buying store-bought vegan sausage and simply putting it over toast. If only I knew how fun, simple, and QUICK it was to, not only make my own vegan sausage, but also biscuits. Not to mention, gluten-free vegan cheddar biscuits!


When Kim and I were at the store shopping for this recipe, we went back and forth over whether or not we wanted to craft our own sausage, but after finding the store had TVP and TSP (Texturized Vegetable Protein and Texturized Soy Protein), we decided it was time we attempted sausage making in our own home. After making it, all of the fear eradicated.

WHY DID WE WAIT SO LONG?!?! It’s simple and freakin’ delicious!

Having had vegan sausage before, I knew how deceivingly savory it can be, but I was still slightly unsure about vegan gluten-free biscuits. Vegan biscuits, yeah, easy-peasy, but gluten-free as well?! Maybe I’m taking this whole “conscious eating” thing further than the boundaries of food permit.

Yet again, I was wrong. The biscuits we made are actually our favorite biscuits we’ve ever had! Texture and flavor-wise, they’re flaky, soft, butter-y, and cheesy, which is the real cherry on top. Ahh, cheesy phrases.



The sausage is made from TVP or TSP, which does sound like something of a foreign land, but it is NOTHING to be afraid of. In fact, you can find it in most major supermarkets, and especially in health stores.

     It’s time to force tradition and conscious eating to get along so that so that we may eat sausage, gravy, and biscuits in peace!


Vegan Sausage, Biscuits, and Gravy

  • Servings: 6-8
  • Difficulty: medium
  • Print

Vegan sausage perfectly mixed into a thick savory gravy served over fluffy, warm cheddar biscuits.



  • – 2 ¼ Cups (382 g) of gluten-free flour (all purpose gluten-free blend or garbanzo/fava bean flour are best)
  • 1 Tablespoon (15 g) of gluten-free baking powder
  • ¾ Teaspoon of salt
  • 1 ¼ Cups (10 oz) of unsweetened soy milk
  • 2 Tablespoons (1 oz) of agave or honey
  • 2 Tablespoons (0.8 oz) of white wine vinegar
  • ¾ Cups of shredded vegan cheddar cheese (i.e. Daiya Cheese)
  • ½ Cup of cold vegan butter


  • 2 Cups of TSP (Texturized Soy Protein)
  • 2 Cups of vegetable broth
  • 3 Tablespoons of tamari sauce, soy sauce, or liquid aminos
  • 2 Tablespoons of nutritional yeast
  • 1 Tablespoon of maple syrup (agave, brown sugar, or honey will provide sufficient substitutions)
  • ½ Teaspoon of rubbed sage
  • ½ Teaspoon of thyme
  • ½ Teaspoon of garlic powder
  • ½ Teaspoon of onion powder
  • ½ Teaspoon of ground fennel seed*
  • ½ Teaspoon of liquid smoke
  • ¼ Teaspoon of ground cayenne pepper
  • ¼ Teaspoon of crushed red pepper flakes


  • All of the “sausage” you’ve conjured up
  • 3 Cups of your preferred unsweetened dairy-alternative milk
  • ¼ Cup of gluten free flour
  • 2 Tablespoons of vegan butter
  • Black pepper to taste


  1. Pre-heat oven to 325 degrees Fahrenheit.
  2. Make the sausage by combining all of the sausage ingredients in a small pot aside from the TSP and bring to a simmer for 5 minutes.
  3. Remove the pot from the heat, and add the TSP. Stir to combine and let sit for at least 10 minutes. While it hydrates, prepare biscuit dough.
  4. Combine vinegar and soy milk and let sit while mixing dry ingredients.
  5. Mix together all of the dry biscuit ingredients in a medium/large mixing bowl, then add soy milk vinegar mixture along with agave. Stir to until throughly combined with wooden spoon.
  6. Add the butter in chunks, rubbing it into the dough; the goal is NOT to mix the butter completely into the dough to where you can’t see it anyone. Keeping the butter in slightly large chunks will create a flaky texture.
  7. Fold in vegan cheese.
  8. Use ¼ cup measurer to form biscuit patties and place them on a lightly buttered baking sheet, side by side.
  9. Place in the oven until it’s brown on the bottom and no longer gooey in the middle, which takes about 25-30 minutes.
  10. While the biscuits are baking, heat a medium to large sauce pot or saucier over medium-high heat.
  11. Once hot, add in the vegan butter. Once melted, add in all of the sausage and cook until well browned, about 7 minutes.
  12. Add in the gluten free flour and stir until the flour is no longer visible.
  13. Pour in soy milk and bring to a boil. Once at a boil, adjust to low heat and simmer until the gravy is thick, which takes about 5-10 minutes.
  14. Enjoy sausage gravy over or next to or even under cheesy biscuits!

*Another spice you can use to boost the flavor of your sausage, if you don’t have fennel on hand, is a ¼ teaspoon of ground nutmeg.

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