Recipe: Vegetarian Gravy

Thanksgiving is right around the corner, so I thought I'd share my favorite vegetarian gravy recipe, which goes really well with Tofurkey and/or Quorn's Turk'y Roast. The recipe isn't limited to the holidays though - I make it year round as an accompaniment to one of Steve's favorite meals: sausage and mash. Many of the vegetarian gravy recipes I've tried have an unappealing fake taste, but the following recipe packs a hearty, full-bodied flavor similar to those made with meat drippings.

Vegetarian Gravy
Serves 4
Ingredients:
1 medium onion, thinly sliced
3/4 Cup chopped mushroom
1 clove garlic, minced
2 Tbs butter
2 1/2 Cup vegetable broth (I use McKay's Chicken Style Instant Broth)
2 Tbs soy sauce (or Bragg's Liquid Amino)
4-5 Tbs flour
salt and pepper to taste

Ingredients
Directions:

1. Melt butter in a large skillet or Dutch oven and add onion.

2. Sauté onion over medium-high heat, stirring frequently until the onion is softened and browned, about 15 minutes.

3. When onions are browned and beginning to crisp, add mushrooms and garlic and sauté two minutes, stirring constantly.

4. Reduce heat to medium and add vegetable broth and soy sauce. Give everything a good stir, then add flour, one tablespoon at a time, stirring between each addition until flour is completely dissolved. Adjust seasoning and continue stirring for 8-10 minutes or until gravy reaches the desired thickness.

Serve over mashed potato...

...and the vegetarian sausage of your choice.

Note: Although McKay's makes a beef-style instant broth as well, I think it has a peculiar taste which doesn't work with this recipe. McKay's chicken-style broth is salty. If using it you will not need to add any salt or pepper, and it's best to use unsalted butter to keep the saltiness in check.

Click for printable recipe.