I need a recommendation for a good prepared gravy

[sir pball]

6. It's similar, not quite the same

I put plenty of tomatoes in the mushroom stock, and make a pretty deep brown roux with either butter or oil depending on vegetarian/vegan needs - the toasted flour adds another layer of flavor for more depth. I don't add mustard; I'll sometimes switch soy for Worcestershire depending on how I'm feeling.

There's other tricks like adding straight MSG, or a little agar-agar for a gelatinous mouthfeel more like a meat stock, but that's mostly just icing on the cake - the basic stock+Vegemite works wonders. Cheers!