2 tablespoons olive oil
1/2 red bell pepper--finely chopped
1 cup chopped crimini (or other) mushrooms
1 1/2 cubes vegetarian bouillon
2 tablespoons flour
1/2 teaspoon garlic powder
1 cup water
1 package Morningstar Farms chick'n strips--roughly chopped
1/4 cup vegan sour cream
2 tablespoons sherry
Saute pepper and mushrooms until soft, salting as necessary. Chop bouillon cubes then add to pepper/mushroom mixture, cooking until soft. Add a little more olive oil if necessary.
Whisk in flour and garlic powder and cook at least one minute. Stir in water and simmer until gravy thickens. Add chicken, and stir in sour cream and sherry. Season to taste.
Serve over biscuits, garnishing with chopped parsley.
Especially good with cranberry sauce.
Note: I have made this recipe as stated and have also adjusted it by substituting 1/2 small minced onion for mushrooms, eliminating sherry and adding 3/4 cup frozen peas with the chicken. Both versions are very good although the former is the traditional method for this dish.