Total Time
25mins
Prep 10 mins
Cook 15 mins

This gravy is very popular around our house, with its mix of vegans and non-vegans. I found the recipe on a Tofurkey box which creditted the recipe to Louise Hagler from Tofu Cookery.

Ingredients Nutrition

Directions

  1. Lightly saute the sliced mushrooms and onion in 1 ans 1/2 tablespoons of olive oil until onion softens.
  2. In another pan combine 2 tablespoons olive oil and the flour and bubble over low heat for 1 minute.
  3. Whisk in the stock, bouillon, or soymilk along with the soy sauce and pepper.
  4. Cook and stir until thickened, whisking out any lumps.
  5. Stir in the mushrooms and onion.
  6. Add salt and pepper to taste and serve.