This vegetarian mushroom gravy recipe is thick and rich. You can find it alongside our Tofurky or Field Roast on Christmas and Thanksgiving. We also love this on our veggie meat loaf. In my humble opinion, it’s much better than ketchup. Though, to be honest, I never liked ketchup that much on my meatloaf!
This recipe uses flour to help thicken the gravy. A little goes a long way. If you find that the gravy is getting a little too thick, you can thin it out with veggie stock, and a bit more soy sauce. Lower heat will help ensure the gravy doesn’t thicken too quickly.
Vegetarian Mushroom Gravy Recipe
- In a large saucepan, melt the butter. Saute garlic and onion on low heat for about 3 minutes.
- Add half a cup of veggie stock to the pan. Add the mushrooms, and continue to cook until tender, keeping saucepan covered (about 5 minutes.)
- Stir in the remainder of the veggie stock, soy sauce, herbs, and pepper.
- Slowly whisk in flour, until well mixed and smooth.
- Simmer on stove top, uncovered on very low heat, for 5 minutes.