Agar works. I use it all the time. I like that it works quick. So little is needed. A tsp in 1/2 cup water, then add to any chosen liquid/broth over low heat. It has a wide temp window where it stays semi-thick depending how much you use. And will thicken at room temp unlike gelatin. Cold in the fridge, it can be cut into cubes, also depending on how much you use. I added a thick cold spoonful to a broth last night for a rotisserie duck dinner. (it was already a 'gravy', made saturday) I have no diet restrictions, just have it as another option. I have the sheets and the powder. Worth experimenting with as your diet seems limited. White miso makes a nice mushroom gravy. I recently read that it is for a gelatin, not cooking. I had no idea. But it works fine. I was told it would not work, but it does. And its good for you, unlike other choices.

I do ! Here it is.: Apple Cake 4 cups chopped apples 1 1/2 cups sugar 1/2 cup raisins ( I use chopped other fruit like dried peaches or apricots) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 1/2 tsps baking soda ( I like 3/4 tsps soda and 3/4 tsps BP) 3/4 tsps salt 1T cinnamon 1/4 tsp nutmeg Mix dry ingredients 2 eggs 3/4 cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until doneïÿý..40 to 50 minutes. Serve with cake gravy! Cake Gravy Mix 1 cup sugar ..half brown half white 1 stick butter 1/2 cup light cream 1 tsp vanillaïÿý. Mix all and cook all in a sauce pan for about 5 or 6 minutes until caramel colored. Serve warm over the cake.

Debra, we can compare notes! Both my daughters are vegetarians, with the oldest adding gluten free in the mix!

Ellendi, I've thought about your vegetarian gravy and here's what I would do. I used to use the Better Than Bouillon bases, but had to stop because they began to taste too salty for me. I'm so used to barely using any salt that most purchased things like soups, sauces, gravies, and bouillon taste bitterly salty to me now. Mind you I used to like BTB! I'd make my own stock by simmering onions, garlic, carrots, celery (including leaves), fresh parsley , sage, and thyme in a pot of water. S&P at this time to your taste. In a skillet, heat some veggie oil, not olive oil, and saute chopped onions until caramelized, set aside. If using dried oyster mushrooms , reconstitute and chop. Slice cremini and saute the mushrooms until they give up their liquid. Adding a tiny bit of soy sauce imparts a very rich flavor. Combine the onions and mushrooms in the pan, add flour to make a darkish roux. Strain your homemade stock. You could use a hand blender to mash them and incorporate that into your gravy or not. Anyway, add the stock to the roux to make your thickened gravy. Simmer until fully cooked. I've never made this, but I'll betcha that it will be deelicious! What do you think?