The search is over: Vegan Mushroom Gravy
For a long time, I was on a quest for vegan gravy. Those little packets of gravy mix sold at the health food stores were okay in a pinch, but I wanted something homemade, rich and thick. I found several recipes, and soon realized there were many different techniques and approaches to vegan gravy—far more than the old "add flour to the drippings" approach of regular gravy.
And here's a thought...there's no reason why non-vegans wouldn't appreciate this gravy. And with healthy ingredients, rather than simply fat, flour and water, this gravy shouldn't be forbidden from any dinner table.
I served this with some seitan slices (I'm still searching for the perfect seitan recipe), which I smothered in amongst the tiny button mushrooms. While I was cooking, I kept sneaking pieces of seitan to eat, and realized it was the gravy, not the seitan, that was so tempting. So that's the recipe you get, at least until I perfect a seitan recipe.
This made almost two cups of gravy, plenty for four people. The ingredients cook down quite a bit, so don't be deceived by the amounts. I used button mushrooms, but if you use larger mushrooms, chop them roughly instead of slicing, for smaller, less obtrusive pieces.