Tofu Pot Pie with Mushroom Gravy – Gravy Recipe

Today, as my gift to you, I’m passing on a recipe (well, actually two) that’s been a hit among my friends and family for years. I got it from an online forum and copied it into a Word doc about 9 years ago. The printout is splattered with gravy and wrinkled from use – just the way a favorite recipe should be.

The mushroom gravy included here can be deliciously used on its own – we often make it to as a complement for pumpkin or butternut ravioli. It’s warming and filling – and can easily be vegan, should you choose to use a vegan butter spread.

The pot pie itself is easily customizable, depending on how much and what type of vegetables you have on hand. For example, you’ll see some pearl onions in mine – we used the leftovers from the Mushroom Bourguignon.

First, the Mushroom Gravy – since you can use it with a variety of other recipes:

Tofu Pot Pie with Mushroom Gravy


  • 5-6 ounces chopped mushrooms (I use about a half box of cremini mushrooms)
  • 1 onion, diced
  • 1/4 cup butter or vegan butter spread (we used Trader Joe's unsalted)
  • 1/4 cup flour (we used TJ's whole wheat pastry flour)
  • 2-3 cups vegetable stock/water with bouillon
  • Poultry seasoning and/or Herbs de Provence, to taste (sage, thyme, marjoram - be generous)
  • Salt and Pepper, to taste


  1. Melt butter in a saucepan over medium heat. Sauté mushroom and onion together until onion is translucent.
  2. Add flour and stir constantly.
  3. Slowly pour in vegetable stock/water, one cup at a time, while stirring. You may find you do not need the full 3 cups, depending on how thick you prefer your gravy.
  4. Continue to stir over medium heat until it boils, then reduce heat and let thicken.


adapted from an old recipe from Gentle Thanksgiving

For the Pot Pie, see this post!


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