Biscuits & Gravy Recipe | Vegetarian Times Skip to main content

Biscuits & Gravy

When Nicole Filizetti isn’t teaching, she spends time cooking up meals from scratch for her husband and two children. "We're big on having breakfast for dinner," she explains. "Making this veg version of biscuits and gravy seemed like a good way to add some lentils into my family's diet." For an unusually light take on a decadent breakfast favorite, serve this gravy over whole-grain English muffins rather than biscuits. You'll shave an extra 100 calories off your meal, and the crispy texture goes great with gravy. This fantastic recipe won third place in VT's 2008 Reader Recipe Contest.



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1 cup brown lentils, rinsed and drained
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¼ cup olive oil
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½ cup finely chopped onion
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½ cup diced red bell pepper
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¼ cup diced carrot (1 carrot)
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2 cloves garlic, minced (2 tsp.)
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¼ cup plus 1 Tbs. unbleached flour
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1½ tsp. ground black pepper
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1 tsp. smoked paprika
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½ tsp. ground yellow mustard seed
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¼ tsp. red pepper flakes
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⅛ tsp. rubbed (crumbled) sage
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2½ cups low-fat milk
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½ cup Annie's Naturals Cowgirl Ranch Dressing
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8 whole-grain biscuits or 4 English muffins


1. Bring lentils and 3 cups water to a boil in 2-qt. saucepan. Reduce heat to medium-low; simmer 30 minutes, or until just tender. Drain, and set aside. 2. Heat oil over medium-high heat in large skillet. Add onion and cook 5 minutes, stirring occasionally. Add bell pepper, carrot, and garlic, and cook 5 to 8 more minutes, or until vegetables are tender but not mushy. Stir in flour, black pepper, paprika, mustard, red pepper flakes, and sage; cook 1 minute, stirring constantly. Gradually add milk, stirring after each addition. Cook 3 to 5 minutes, whisking constantly, until gravy comes to a gentle boil. Remove from heat, and stir in ranch dressing and drained lentils. 3. Split biscuits or English muffins. Lightly toast English muffins, if using. Place biscuits on plates, and top with gravy.

Nutrition Information: 

16 g
Total Fat: 
21 g
Saturated Fat: 
3.5 g
55 g
11 mg
379 mg
11 g
9 g
Serves 8

Comments on this Recipe

dairy overload!

Use just a touch of milk to make it creamy and veg broth for the rest of the liquid

This recipe is fantastic! Thanks for sharing Nicole.

Excellent! A bit spicy for me, so I added less pepper.

YUMMMMMM this is a definite go to meal!! especially in the cold weather! :)

We just finished eating this and it was delicious! I had to add a bit more salt and ranch, but this is going to be made over and over again. Thanks so much!

I made this recipe tonight and my family loved it, will make it again, I did freeze the other half, what a great amount it makes!

another go-to winter meal!! warm you up and fill you up! i cut the pepper for a less spicy flavor...still wonderful!

Delicious. I think about this recipe all the time, and we've shared this recipe with friends. It's on my brunch/breakfast short-list. So satisfying!!

I've made this maybe two dozen times now, it's one of our favorite breakfasts in my house. I make it with the following adjustments: no dairy! It really is too much dairy, so I use rice, almond, etc. milk. The Annie's dressing is too expensive, I like it just fine without a $5 bottle of salad dressing so I leave that out. Also- it's just as fabulous over a sweet or traditional potato as it is over an English muffin.