• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Dianne's Vegan Kitchen

Vegan Health & Lifestyle Coach

  • Home
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Testimonials
  • Recipes
  • Healthy Living
  • Cookbooks
  • Work with Me
    • Coaching and Classes
    • Partner with Me

Vegan Biscuits and Gravy Breakfast Sandwiches

December 6, 2016 By Dianne 34 Comments

  • Share
  • Tweet
  • Pin

Biscuits and Gravy Breakfast SandwichesStuffed with tofu scramble and vegetables, these Biscuits and Gravy Breakfast Sandwiches are the perfect breakfast for Christmas Eve, and they’re great for New Year’s Day brunch, too!

Dennis’s birthday is on December 24th, which, let’s face it, kinda sucks. He grew up having is birthday and Christmas lumped together, but now as an adult, I always try to make sure we celebrate his birthday separately. One of the things I do every year is wake up early and make him a really nice big breakfast with which to start his special day.

Biscuits and Gravy Breakfast SandwichesHis favorite breakfast dish is biscuits and gravy. Before I met him, I had no idea that biscuits and gravy was even a thing people ate. I’ve grown to like it though, and over the years, I’ve made it for him for this birthday breakfast many times. Quite often, I end up using every pot and pan in the kitchen, and I almost always make a huge mess, spilling at least one ingredient everywhere. Dennis usually wakes to find what looks like a natural disaster the kitchen.

Biscuits and Gravy Breakfast SandwichesDespite my many years of cooking experience, I haven’t been that fond of working with dough, and making biscuits is no exception. Even with following a recipe, my biscuits never turn out flakey or buttery. I just don’t like making them. Recently, I noticed quite a lot of Immaculate Baking Company products on an end cap at Whole Foods, and I saw that they had tubes of ready-to-bake organic Flaky Biscuits. I had an idea – why not make semi-homemade biscuits and gravy? Immaculate Baking Company did well by me on Thanksgiving with their crescent rolls, so I had faith that they could help me on Christmas Eve with breakfast, too.

Biscuits and Gravy Breakfast SandwichesImmaculate Baking Company makes baking mixes, premade doughs, and even flours, which make cooking and baking for the holidays super easy. The product range includes cake mixes, cookie mixes, refrigerated ready-to-bake cookie doughs, pre-made pie crusts, cinnamon rolls, biscuits, and more. Many of the products are organic, and quite a lot of them are gluten-free, too, which is a win-win in my book. (Of course, you should always check the ingredients list on the packaging to make sure there are no potential allergens or ingredients that you avoid in your diet.) They’ve also partnered with The Non-GMO Project. Currently their canned doughs are Non-GMO certified, and they are working on getting the same verification on all of their products. Visit their recipe gallery for holiday baking inspiration for both sweet and savory dishes!

Biscuits and Gravy Breakfast SandwichesThis recipe might look a little lengthy, but it comes together pretty quickly. Thankfully, Immaculate Baking Company’s biscuits cook up perfectly soft, buttery, and flaky in just a matter of minutes, so I no longer have to worry about making my own dough. If you want to cut down on dishes to wash afterward, you can cook the tofu scramble and the vegetables together.

I just know that Dennis is going to love his birthday breakfast this year! In these Biscuits and Gravy Breakfast Sandwiches, flaky biscuits are stuffed with tofu scramble and vegetables, and they’re topped with peppery white gravy. They’re the ultimate celebratory breakfast! Make sure you serve them with a fork, because these sandwiches are far to messy to eat with your hands!

Biscuits and Gravy Breakfast Sandwiches

Print

Biscuits and Gravy Breakfast Sandwiches

Author Dianne Wenz

Ingredients

For the Tofu Scramble

  • 1 teaspoon neutral vegetable oil
  • 1 14- ounce block of firm or extra-firm tofu drained and pressed
  • 2 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon black salt kala namak
  • pinch of cayenne optional

For the Vegetables

  • 1 teaspoon neutral vegetable oil
  • ½ onion minced (about ½ cup)
  • 2 cloves garlic minced
  • 8 ounces mushrooms sliced
  • pinch of sea salt
  • ½ bunch collard greens stems removed, chopped (6-8 leaves)

For the Gravy

  • 3 tablespoons neutral vegetable oil
  • ¼ cup oat flour
  • 2 cups unsweetened plain almond milk
  • 1 teaspoon freshly cracked black pepper
  • pinch of sea salt

For the Biscuits

  • 1 can of Immaculate Baking Company’s organic Flaky Biscuits
  • 2 tablespoons parsley chopped, for serving
  • Freshly cracked pepper for serving

Instructions

  1. Make the Tofu Scramble: Heat the oil in a large pan over medium-high heat. Crumble the tofu and add it to the pan. Add the nutritional yeast and spices, and stir well to coat. Cook for 10-15 minutes, until tofu begins to brown.
  2. Make the Vegetables: Heat the oil in a large pan over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the garlic, mushrooms, and a pinch of salt and continue cooking for about 10 more minutes, until the mushrooms have browned and are fragrant. Add the collard greens and cook for a few more minutes, until they turn bright green and begin to wilt
  3. Make the Gravy: Heat the oil in a saucepan over medium heat. Add the flour and whisk to form a roux. When the flour begins to brown, slowly whisk in the almond milk. Cook until the gravy thickens, whisking frequently. The longer it cooks, the thicker it will get. When it reaches desired consistency, whisk in the freshly cracked pepper and pinch of salt. Remove from heat. If the gravy sits too long, it will get thicker – just add more almond milk to thin to desired consistency.
  4. Make the Biscuits: Cook the biscuits according to the package directions. Split the biscuits in half. Place two bottoms on each plate, and top with the tofu scramble and vegetables. Place the tops on each biscuit, and then pour the gravy over each sandwich. Garnish with chopped parsley and freshly cracked black pepper. Serve with forks, because these sandwiches are too messy to eat with your hands!

 

Biscuits and Gravy Breakfast Sandwiches

Filed Under: Vegan Breakfast Recipes, Vegan Recipes Tagged With: Biscuits and Gravy, breakfast recipe, breakfast sandwich, Immaculate Baking Company, Immaculate Flaky Biscuits, Immaculate Holiday Baking, plant-based, tofu scramble, Vegan, vegan breakfast, vegan food, vegan recipe, vegetarian

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « My 2016 Vegan Holiday Gift Guide
Next Post: Classic Barbadian Sweet Potato Pie from Caribbean Vegan »

Reader Interactions

   

Comments

  1. Mary Ellen @ VNutrition says

    December 6, 2016 at 8:12 AM

    I’m with you – I never heard of biscuits and gravy until visiting my husbands family in Charlotte. I liked them before going veg. So excited to have your vegan version! I’m going to make these when they come to visit!

    Reply
    • Dianne says

      December 6, 2016 at 11:53 AM

      I hope his family enjoys them, Mary Ellen!

      Reply
    • Beth Sowell says

      December 6, 2016 at 2:05 PM

      I live in Charlotte, grew up here. Can’t imagine life without biscuits and gravy! And it’s an easy dish to vegetarian-ize. I haven’t tried tofu scramble yet, but I love tofu, so this is next on my list.

      Reply
      • Dianne says

        December 6, 2016 at 2:06 PM

        I hope you enjoy my vegan version, Beth!

        Reply
  2. Becky Striepe says

    December 6, 2016 at 8:16 AM

    Oh my gosh, this looks like a perfect weekend brunch recipe!

    Reply
    • Dianne says

      December 6, 2016 at 11:53 AM

      Thank you, Becky! Enjoy!

      Reply
  3. Jessica Caneal says

    December 6, 2016 at 10:51 AM

    I tried these biscuits for the first time on Thanksgiving and they were great!

    Reply
    • Dianne says

      December 6, 2016 at 11:53 AM

      I love how flakey they bake up!

      Reply
  4. Jenn says

    December 6, 2016 at 12:01 PM

    I have never had biscuits and gravy. I knew it was a thing, but I’ve just never had a desire to try it. THIS breakfast sandwich, however, might just make me change my mind. I am loving all of those mushrooms and greens in there. And that super flaky biscuit. Oh my – looks so good!

    Reply
    • Dianne says

      December 6, 2016 at 12:03 PM

      Thanks, Jenn! Enjoy!

      Reply
  5. Cadry says

    December 6, 2016 at 12:16 PM

    You’ve pretty much created my dream breakfast. Dennis is a lucky man! His birthday is off to a great start already.

    Reply
    • Dianne says

      December 6, 2016 at 1:07 PM

      Thank you, Cadry!

      Reply
  6. Amey Mathews says

    December 6, 2016 at 1:19 PM

    yum! I’ve still never had biscuits and gravy. Biscuits weren’t really a thing in our house, growing up. Biscuits from a tube sound perfect though! And poor Dennis with the Dec 24th bday. Geez!

    Reply
    • Dianne says

      December 6, 2016 at 1:20 PM

      Thanks, Amey! You should try it – I think you’ll like it!

      Reply
  7. Amy Katz from Veggies Save The Day says

    December 6, 2016 at 5:40 PM

    You’ve outdone yourself, Dianne! What an amazing breakfast sandwich. Your tofu scramble is on point.

    Reply
    • Dianne says

      December 6, 2016 at 5:42 PM

      Thank you so much, Amy!

      Reply
  8. Mel | avirtualvegan.com says

    December 7, 2016 at 1:18 PM

    Oh wow this looks like such an awesome brunch dish. I would totally polish off a big plateful!

    Reply
    • Dianne says

      December 7, 2016 at 1:20 PM

      Thank you, Mel!

      Reply
  9. Sophia | Veggies Don't Bite says

    December 8, 2016 at 12:15 AM

    I love savory breakfast! These look so good. I’ll order 5!

    Reply
    • Dianne says

      December 8, 2016 at 2:28 PM

      Thank you, Sophia!

      Reply
  10. Linda @ Veganosity says

    December 8, 2016 at 6:14 PM

    Sweet mother of the South, those look SO good! I grew up on biscuits and gravy, my mom is a Southern girl. I’m making these this weekend. YUM!

    Reply
    • Dianne says

      December 8, 2016 at 7:11 PM

      Thanks, Linda! I hope you enjoy them!

      Reply
  11. The Vegan 8 says

    December 9, 2016 at 1:37 AM

    Omg, these are just gorgeous! Biscuits and gravy are the very definition of comfort food to me. What beautiful presentation!

    Reply
    • Dianne says

      December 9, 2016 at 10:50 AM

      Thank you, Brandi!

      Reply
  12. Dreena Burton says

    December 9, 2016 at 4:34 PM

    I’ve never had biscuits and gravy!! Also haven’t seen this product in Canada. Seems like us Canucks are missing out. 😉 They look crazy-good, Dianne!

    Reply
    • Dianne says

      December 9, 2016 at 4:58 PM

      It’s a southern thing, I so I guess it hasn’t made its way up that far yet. You definitely need to try it, Dreena!

      Reply
  13. Alisa Fleming says

    December 10, 2016 at 11:35 AM

    Wow, those sandwiches look so filling! Awesome that Immaculate Baking is coming out with more vegan goodies like those biscuits!

    Reply
    • Dianne says

      December 12, 2016 at 2:05 PM

      Thanks, Alisa! Yes, Immaculate Baking is wonderful!

      Reply
  14. Vegan Heaven says

    December 11, 2016 at 11:31 AM

    This is the perfect recipe for a late saturday breakfast! I really love the breakfast sandwich idea 🙂

    Reply
    • Dianne says

      December 12, 2016 at 2:05 PM

      Thank you, Sina!

      Reply
  15. Sarah says

    December 11, 2016 at 7:53 PM

    Ooh, I bet Irving would really like this too. He’s into the savory breakfasts!!! And I agree—the convenience of Immaculate Baking Products can’t be beat! I’ve loved all that I’ve tried!

    Reply
    • Dianne says

      December 12, 2016 at 2:06 PM

      Thank you, Sarah! Don’t you just love Immaculate Baking?!

      Reply
  16. Melissa says

    December 13, 2016 at 8:29 PM

    I love biscuits & gravy and adding tofu scramble takes it over the edge! Such a comforting breakfast! So wonderful to make your hubby’s birthday feel separate from the Christmas festivities. I always felt bad for Christmas babies.

    Reply
    • Dianne says

      December 13, 2016 at 8:43 PM

      Thanks, Melissa! Yes, his birthday is always kind of a bummer for him, but i try to make it special!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About Me

Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

Follow Me

Follow Us on FacebookFollow Us on TwitterFollow Us on InstagramFollow Us on PinterestFollow Us on RSSFollow Us on E-mail

Available for Preorder

Search Site

FOLLOW ME FOR UPDATES

* indicates required



Footer

Disclaimer

Information on this website should not be interpreted as medical advice. Consult your physician for any medical conditions you may need assistance with.

Privacy Policy

See the Dianne's Vegan Kitchen privacy policy.

Note

Blog posts may contain affiliate links. Purchases made through my affiliate programs help me keep this website running. Products may have been given to me free for review, but the opinions expressed on this website are my own.

Copyright

All content Copyright © Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

Subscribe to My Newsletter

* indicates required

© Dianne Wenz. All rights reserved.

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more