Choplets and Gravy


  • 2 20-oz. cans Worthington choplets
  • 1 medium onion, diced
  • 4 c. sliced fresh mushrooms
  • 2 Tbsp. soy margarine
  • 1/2 c. Wondra flour
  • 4 c. unsweetened original almond milk
  • 2 Tbsp. Better than Bouillon mushroom base
  • 1 tsp. dried or fresh parsley
  • 1 Tbsp. Bragg’s liquid aminos


  1. Sauté onions and mushrooms until tender. Set aside.
  2. Drain choplets and place in a bag with flour and shake well.
  3. Spray baking sheet and place patties on it. Spray tops of patties, place in a 400 degree oven and bake for 10 minutes.
  4. Turn patties, spray and bake an additional 5 minutes.
  5. To make gravy, melt margarine in saucepan and add 1/2 cup flour. Stir until smooth and hot.
  6. Slowly add almond milk, stirring constantly. Add mushroom base, parsley and liquid aminos.
  7. Layer patties in a 9 x 13 inch baking pan. Spoon mushrooms and onions over the patties and pour gravy over the top.
  8. Bake for 1 hour at 350 degrees.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.