This gravy will go perfect with your tofu turkey meal, it is also great to make veggie poutine with just add curd cheese and fries – yum, yum. The mushrooms add a meatiness to the gravy and darken the color a bit. You can find vegetarian versions of “chicken” or “beef “stock which can easily be used as a substitue for the vegetable broth if you want a more traditional taste.
- 2 tsp of olive oil
- 1 medium onion, diced small
- 1 cup of crimini, button or portabello mushrooms, or a mix
- 2 cups prepared vegetable broth
- 1 tsp soy sauce or miso paste
- 1 tsp of poultry seasoning
- 1 tsp thyme
- 1 tsp of rosemary
- 2 cloves garlic, minced
- salt and pepper to taste
- 2 tbs flour mixed with with 3-5 tbs of cold water
In a deep fry pan, heat oil over medium heat and cook onions until just tender. Add mushrooms and season veggies with herbs, and the soy or miso. Add the vegetable stock and bring to a simmer, let cook for about 2-3 minutes.
In a small bowl whisk flour with cold water until completely smooth. Slowly stream flour mixture into the vegetable broth and mushrooms while whisking vigorously. Let mixture cook until thickened to you liking, serve with tofu ‘turkey’ and mashed potatoes or over fires and cheese for a veggie poutine.