Mushroom Gravy

  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Total Cost (minus sundries): $4

This is one of the first things I came up with when I switched to a plant-based diet back in 1995.  There was a restaurant in Seattle called The Globe that had biscuits and gravy that were world-renowned.  So we were determined to recreate them in our apartment.  While we never got close, this gravy was a fantastic ‘second prize’.

Gravy is never easy to photograph.  It looks like mud on some tofu.  But not only does it taste amazing, it fills up the whole household with a warming, autumn aroma.  It will raise the sleepiest of sleepers.


  • 1 Cup Mushrooms finely chopped (about 6 mushrooms)
  • 1/2 Cup Onion, finely chopped (about 1/2 an onion)
  • 2 Garlic Cloves, finely chopped
  • 1 Tablespoon Olive Oil (any oil will do)
  • 1 1/4 Cup Water
  • 2 Tablespoons of Soy Sauce
  • 1/2 Teaspoon Oregano
  • 2 Bay Leaves
  • 4 Tablespoons Flour
  • Pepper to taste


Step 1

Heat the oil in a sauce pan, then add the onion, mushroom and garlic. Sautee until onions are translucent.

Step 2

Add the water, soy sauce, oregano, pepper, and bay leaves and bring to a simmer over medium heat.

Step 3

Reduce to low heat and add the flour. Use a whisk to thoroughly to mix it in. Gently mix until it boils and forms a gravy. You may want to add more water depending on how thick you like your gravy.

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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