I ... lost my cookbooks.
I just finished a small renovation in my apartment, replacing old furniture with new stuff and cramming reams of dusty old crap (including books) into the new cupboards. I've gone through the cupboards twice and can't find my cookbooks. Whatthehell did I do with them?
So yeah, I'll have to dig up some stuff online. This is the 21st century, after all. Dead tree editions are so 1995 (when I bought most of my cookbooks >.> ).http://www.molliekatzen.com/recipes/recipe.php?recipe=asparagus_crepes
This recipe is mostly irrelevant, but it has a mushroom sauce that makes a decent gravy. You'll probably want to make it a few times to figure out what proportions of things you like best.
I have also found that adding a bit of miso paste, if you have any, can add some yummy to vegetarian gravies. Miso paste doesn't like to be cooked a lot, but you can stir in a bit just before cooking is done or just after, and all is well. Take about a teaspoon per two cups of gravy (two teaspoons if you decide you like it), whip it up in a bit of water until smooth, then stir it into the gravy-or-other-thingy when it comes off the stove.http://www.indiadivine.org/audarya/vegetarian-forum/1284152-mushroom-nuggets.html
This recipe seems to be the same as the one from "Voluptuous Vegan", a book with stunning but labour- and ingredient-intensive vegan menus. Really awesome recipes, but holy hells, they're a lot of work. The results are restaurant-worthy, though. Delicious and inventive.
So yeah, I made the "mushroom nuggets" once. I messed up somewhere and ended up with "mushroom paste", but it tasted fabulous. So I put it in a bowl, served it with crackers, and called it "mushroom dip".
I imagine that you can mix this recipe, pasty or otherwise, with other things to come up with a gravy or a chunky stew of sorts. (I wouldn't cook successfully formed mushroom balls in a liquid -- they'd probably disintegrate quickly -- but they could be chopped a bit or left whole and added on top of a mushroom gravy of sorts. The whole thing would take experimentation.)
And after typing all that, I thought "hey, why not goog "vegetarian beef stew"? I found some interesting-looking links:http://vegetarian.about.com/od/soupssalads/r/GuinnessStew.htm
Seitan is basically wheat gluten that's chewy. You could probably substitute turkey sausage or whatever you like.http://www.theveggietable.com/recipes/seitanbeefstew.html
A variation on the same. Any time you read seitan or tofu or a reference to meat substitutes, go ahead and use whatever real-meat things you'd prefer. In fact, go ahead and do the goog on "beefless stew" or something like that, and see what matches your tastes and available ingredients.
It's all about playing with your food. In a non-toddler-messy way. Mostly.