Is This The Famous Mushroom Gravy Recipe I've Heard So Much About? (Gluten-free, Vegan)

Is this the very tasty vegan Mushroom Gravy recipe by Shirley Gong (and part of "Shirley's Sauces" this page)?  This mushroom gravy recipe is part of the repertoire of delicious sauces that regularly appear at the meals put together by the Port Alberni Adventist Church.
Shirley's Mushroom Gravy
Good to know: This recipe serves 24 people (medium-size potluck) so if you are serving a family of 4-6, you will want to cut it back to 1/4 of this recipe (divide all following ingredients by 4... ah, math!)
  • 1/2 c. Vegetable Oil
  • 5 Qt./Li. or 2 1/2 pounds of sliced Mushrooms
  • Optional: 1 1/2 pounds of diced Onions, to add sweetness
  • 1/2 C. Soy Sauce or Tamari Sauce
  • 1 C. Apple Juice mixed with 1/2 C. Water and 1/2 C. Nutritional Yeast (if not using Veg. Stock)
  • 2 1/2 Qt./Li. Vegetable Stock or Water (if using the above Apple Juice Mix)
  • 1 T. each of dried Sage, Thyme and Marjoram (or 3 T. Poultry Seasoning)
  • 3/4 C. Cornstarch
  • 1 C. Cold Water
  • Salt and Pepper to taste
  1. Heat oil in pan, sauté mushrooms until tender.  Remove and set aside. 
  2. Sauté finely diced onions until translucent.
  3. Add Juice, Soy sauce stock and seasonings, and bring to a boil.  Reduce to low boil (Med-Low)
  4. For smooth gray, purée mixture with an immersion blender.
  5. Make a slurry of Corn Starch and ColdWater
  6. Slowly add the above slurry, adding it to the pot continuously until the gravy thickens
  7. Adjust salt and pepper to taste.
You may also want to try:

Shirley's Thai Peanut Sauce Recipe

Here is another one of Elder Shirley Gong's splendid sauces: Thai Peanut Sauce.  Easy to make and delicious!  This recipe makes about 2 Cups of Peanut Sauce, or 16 servings.


1 - 1 1/2 C. Creamy Peanut Butter
1-  2       C. Coconut Milk or Hot Water
3 T. each of Lemon or Lime Juice, Soy Sauce (or Tamari)
1 T. each of Minced Ginger Root, Honey
3 Cloves of Garlic, Minced
(Optional) 1/4 C. chopped Fresh Cilantro, 1 T. Hot Sauce 

  1. Bring Water or Coconut Milk to a boil and then add Ginger and Garlic
  2. Simmer above for 5 minutes to let the flavour blend
  3. Mix in the Peanut Butter, Lemon Juice, Soy Sauce, Honey, Hot Sauce
  4. Simmer until the Peanut Butter dissolves and Sauce thickens
  5. Mix in Cilantro just before serving.
Click HERE to see ALL of Shirley's Sauces (scroll through the recipes

Here is another recipe that goes great with the Sauces:

Shirley's Sweet and Sour Sauce (with No-Meat Balls)

Here is another wonderful sauce recipe from Elder Shirley Gong at the Port Alberni Adventist Church. This delicious Sweet and Sour Pineapple Sauce does not have some of the less attractive features of some commercial sauces (for example, no food coloring).  Use it as a sauce alternative for the Veggie and Pan Noodles, also a recipe of Shirley's.

Makes 6 Servings
  • 1/2 C. Brown Sugar (or Coconut Palm Sugar)
  • 11 T. Corn Starch
  • 1 can Pineapple Chunks in Juice
  • 1/3 C. Vinegar or Lemon Juice
  • 1 T. Soy Sauce
  • 1 small chopped Green Pepper

  1. Mix Sugar and Starch together
  2. Add all ingredients to a medium saucepan, EXCEPT the pepper
  3. Heat slowly to a boil, stirring frequently.
  4. Add chopped Pepper
  5. Simmer 3 - 5 minutes.
  6. Add to your recipe.
Sweet and Sour No-Meat Balls
In a large skillet or wok, add sauce to delicious No-Meatballs <recipe), then simmer for 5 minutes before serving.

Here are those No-Meatballs ------>

Veggies and Pan Noodles with Sweet & Sour or Peanut Sauce

This delicious recipe for Veggie and Pan Noodles (either egg noodles or thin rice/angel hair noodles) is another generous offering from Elder Shirley Gong of the Port Alberni Adventist Church.  This recipe is great as a potluck dish for our small church potluck (24 servings) but if you make it x4, you will have 100 hearty-size servings.  (Peanut Sauce recipe is below-- Sweet and Sour Recipe is HERE.)

  • 4 pounds Egg or Thin Rice Noodles
  • 2 pounds each, julienne: Cabbage, Onion, Carrots, Celery
  • 2 T. or 6 Cloves Garlic, Minced or Pressed
  • 1/2 C. Vegetable Oil
Braising Sauce
  • 1/2 C. Vegetable Oil
  • 1 1/2 C. Water
  • 2 C. or 1 - 14 oz. jar Hoisin Sauce (See Below for DIY Recipe)
  • 1 C. light Soy Sauce or Tamari Sauce (not needed if using DIY Recipe)
  • 3/4 C. Honey                                          (not needed if using DIY Recipe)
  • 1 T. Garlic Powder                               (not needed if using DIY Recipe)
Garnish with 1/2 C. Each Dice Green Onion or Fresh chopped Cilantro

DIY HOISIN SAUCE RECIPE (24 Servings Above):
  1. 1 1/2 C. Soy Sauce or Tamari
  2. 12 T.     Peanut Butter
  3. 1 1/2 C. Honey or Molasses
  4. 3/4  C.   Garlic, Minced (or processed in blender)
  5. 4 T.        Rice Vinegar
  6. 4 T.        Sesame Seed Oil
  7. 1 1/2 T.  Chinese Hot Sauce (or to taste)
  8. 1/2 tsp.   Black Pepper
Whisk the Sauce until well-blended and set aside.

  1. Cook Noodles, drain and rinse in cold Water.  Set aside.
  2. Mix up Braising Sauce and set aside
  3. In large pan, heat 1/2 C. oil to medium high to stir fry the veggies.  Keep a glass of water at hand.
  4. Add onion, carrots, and celery and saute or 3 to 5 minutes until onions soften.  Sprinkle a a T. or 2 of water on veggies to keep them from burning.
  5. Add Garlic and Cabbage, then saute to soften.
  6. Add noodles and keep gently stir-frying to keep the noodles from sticking.  When noodles are hot, add sauce and fry for another 2 or 3 minutes until the sauce is well mixed in.  Serve immediately or put in greased roasting-size pan and keep warm in oven.
If you desire a really super-tasty meal, serve with this baked Tofu:

GUNG HAI FAT CHOY to all our Chinese friends!

Sautéed Apples

These yummy sautéed apples provide a "sauce" for pudding, etc., can be eaten as-is, or, as I did, made into a sort of mock apple crisp by piling them on top of a food-processed mix of dates and toasted walnuts. This is another recipe from dear Shirley Gong, an Elder at the Port Alberni BC Adventist Church. I hope you enjoy! The recipe from Shirley makes 10 servings @1/3cup each.

  • 2T. TO 1/4 C. Butter (for vegans, use Coconut Oil)
  • 4 pounds firm Apples (Spartan, Delicious, Granny Smith)- peeled, cored, sliced 1/4" thick
  • 1/2 C. Cold Water or Apple Juice 
  • 1/4 to 1/2 C. Brown Sugar (or Coconut Palm Sugar)
  • 1/2 tsp. ground Cinnamon
  • 2 tsp. each: Cornstarch, Lemon Juice (Optional)
  1. In a large skillet or saucepan, melt butter or coconut oil over medium heat; add apples.  Cook, stirring constantly, until apples are almost tender, about 6 - 7 minutes.
  2. Dissolve cornstarch in water; add to skillet, or omit.  Stir in sugar and cinnamon.  Cook for 2 minutes, stirring occasionally.  Let sit for 2 or 3 minutes to apples to absorb the liquid.  Remove from heat and serve warm.

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