Prep 10 mins
Cook 15 mins
From the Farm Animal Rights Movement's "Recipes for a Gentle Thanksgiving." www.gentlethanksgiving.org
- 3⁄4 cup fresh mushrooms, chopped into small pieces
- 1 medium onion, finely diced
- 1⁄4 cup vegan margarine
- 1⁄4 cup flour
- 3 cups vegetable stock
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons poultry seasoning (try Salt Free Poultry Seasoning)
- Melt margarine in a saucepan over medium heat. Saute mushrooms and onions lightly.
- Add flour, stirring constantly until frothy.
- While stirring, slowly add vegetable stock to achieve desired consistency.
- Add spices.
- Bring to a boil, stirring constantly, then turn down heat and let thicken.
I've made this gravy twice and the flavor is very nice. It is easy to put together as well. The second time I added about 1/4 cup diced celery which added even more flavor. I did find it too salty with the addition of salt because of the salt in the veggie bouillon I used (instead of stock).
As a new vegetarian, I was looking for an alternative to meat-based gravy for my Thanksgiving. The flavor of this gravy was fantastic, and it worked really well with mashed potatoes, stuffing, and all the other usual Thanksgiving trimmings.
Easy enough to whip together! Personally I think I'd add a whole 8oz of mushrooms next time. And the pepper and poultry seasoning make it taste more like a breakfast gravy in my mind. I served the leftovers over biscuits for breakfast and it was delish that way too.