Breakfast/Brunch

December 30, 2024

Veggie Gravy for Biscuits

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This veggie-packed gravy is a hearty, comforting brunch, perfect for a cold winter morning. If you’re looking for a knockout recipe for a brunch with your vegan or vegetarian friends, this is it!

Veggie Gravy is inspired by a Portland, Oregon brunch spot. I knew immediately after having their biscuits and veggie gravy one morning that I had to recreate that gravy at home. I successfully hacked it after just a couple attempts, and have been making it for years now! I even made this recipe for a brunch buffet for 50 omnivores to great success. It satisfies both meat-eaters and plant-based eaters alike. 

One of the keys to this veggie gravy is the texture - you want the vegetables to be almost finely diced. I found the easiest and best method for this was to grate the carrot and zucchini on the large holes of a box grater. This allows the veggies to quickly become tender, and nearly melt into the sauce. 

Serve this Veggie Gravy hot over fresh biscuits - use your favorite biscuit recipe (there’s lots out there!), or your favorite store-bought biscuits. No judgment here - they’re just a vehicle for this delicious gravy!

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Ingredients assembled for Veggie Gravy
Assemble your ingredients.

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Vegetables cut and prepped for the gravy
Start by prepping the vegetables. Dice the onions and mushrooms small, and grate the carrot and zucchini on a large grater.

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Stages of cooking the vegetables in a pan on the stove
Saute the vegetables in stages.

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Stages of making a roux and adding broth
Build the gravy by making a thick roux and adding broth.

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More stages of cooking the gravy
Finish the gravy with spices, nutritional yeast, and milk.

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Veggie Gravy served over split fresh biscuits
Serve the finished Veggie Gravy over warm, fresh biscuits.

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Veggie Gravy served over split fresh biscuits
Shout out to my dad for these beautiful homemade biscuits!

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Veggie Gravy for Biscuits

This veggie-packed gravy is a hearty, comforting brunch, perfect for a cold winter morning. If you’re looking for a knockout recipe for a brunch with your vegan or vegetarian friends, this is it!

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

20

min

total:

35

min

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Ingredients

4 Tbsp. unsalted butter, divided

2 Tbsp. extra-virgin olive oil

1 small yellow onion, diced small

8 oz. cremini mushrooms, stems removed, diced small

1 large carrot, peeled, grated

1 small zucchini, grated

4 large cloves garlic, minced

3 Tbsp. all-purpose flour

2 cups low-sodium vegetable broth

1/2 tsp. kosher salt, divided 

1/2 tsp. dried thyme

1/2 tsp. ground black pepper

2 Tbsp. nutritional yeast

1/2 cup plant-based milk, such as soy or oat

1 tsp. apple cider vinegar

Instructions

  1. In a large skillet, melt 2 Tbsp. butter and olive oil. Add the diced onion and saute until just beginning to turn translucent, about 3 minutes. 
  2. Add the diced mushrooms to the skillet, plus 1/4 tsp. kosher salt, and saute about 3 minutes, until just starting to soften. 
  3. Add the grated carrot to the skillet and saute another 3 minutes.
  4. Add the grated zucchini to the skillet saute another 3 minutes. 
  5. Add the minced garlic to the skillet and saute until just fragrant, about 30-60 seconds. 
  6. Add the remaining 2 Tbsp. butter to the skillet, and stir until melted. Sprinkle the flour over the vegetables and stir to incorporate. The mixture will become very thick. Cook for about 1 minute. 
  7. Slowly add the vegetable broth to the vegetable-flour mixture, stirring constantly. The mixture will loosen, but should still remain a thick gravy. 
  8. Add the remaining 1/4 tsp. salt, the dried thyme, black pepper, and nutritional yeast to the skillet. Stir to combine. 
  9. Add the plant-based milk and apple cider vinegar and stir to incorporate. 
  10. Taste for seasoning, and add a pinch of salt if necessary. Serve immediately, over fresh, warm biscuits.

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Hi there, I’m Kira!

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