2 tablespoons canola oil (or other light flavored oil)
2 tablespoons shallots
4 cups chopped mushrooms
1 cup chopped onion
2 tablespoon Worcestershire sauce
1/4 cup white wine (optional)
2 cups warm soy milk
1 cup vegetable broth
2 tablespoon flour
Salt and fresh ground pepper to taste
Note: I use a vegan Worcestershire that has no anchovies.
Heat the oil in a pan over medium/high heat. Add the shallots and sauté until translucent. Add the mushrooms, onions, wine and Worcestershire. Sauté until the mushrooms and onions are soft.
In a separate bowl, combine the warm soy milk and vegetable broth. Whisk in the flour.
Add the milk mixture to the mushrooms.
Bring to a light simmer and cook for about 5-7 minutes or until the gravy has thickened.
Add the salt and pepper to taste. Serve on the side as a topping for your Vegetarian Wellington and Yorkshire pudding or Garlic Mashed Potatoes.