top of page

“Biscuits and Gravy” Breakfast With Sweet Potato Hash

Today, we decided to do Biscuits & Gravy...but make it gluten-free and vegan. 🤩 How'd we do? Grab the recipe below.


4 Servings


  • 2 tablespoons olive oil

  • 2 sweet potatoes, diced in ½“ cubes

  • ½ red onion, chopped

  • 1½ teaspoons fine sea salt, divided

  • 1 teaspoon black pepper, divided

  • ½ red bell pepper, diced

  • 1 cup canned black beans, drained and rinsed

  • 2 cups baby spinach

  • 3 tablespoons vegan butter

  • 8oz crimini mushrooms, roughly chopped

  • 2 tablespoons all purpose gluten free flour

  • 1 tablespoon nutritional yeast

  • 2 cups beverage style rice milk

  • 8 slices Julia’s TableⓇ Seeded Bread, toasted

  • 1 tablespoon chopped chives


  1. In a large skillet, heat oil over medium heat. Add sweet potatoes, onion, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Add bell pepper, black beans, and spinach. Cook 5 minutes more.

  2. In a separate skillet, heat butter over medium heat. Add mushrooms and cook, stirring occasionally, until liquid released from mushrooms has evaporated. Add remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Cook 5 minutes more until browned.

  3. Sprinkle flour and nutritional yeast over mushrooms and cook, stirring constantly, for 1 minute. Slowly add rice milk and stir to combine. Simmer until thickened, about 10 minutes. Take off heat and keep warm.

  4. To serve, divide hash among 4 plates. Place 2 slices of toast on the side, and top with gravy. Sprinkle with chives.

Kids In the Kitchen!

Click here to download our free kids ebook, full of fun, kid friendly recipes & activities!

166 views0 comments

Recent Posts

See All
bottom of page