Measure the vegetable oil into a small saucepan.
Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
Add the flour, yeast, and tamari to make a paste.
Add the water gradually, stirring constantly.
Bring the gravy to a boil on medium to medium-high heat, stirring constantly– the gravy has to boil for it to thicken.
Add pepper.
Stir in the sliced mushrooms, if desired.
Add salt substitute, if desired.
If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps.
Use a wire whisk to eliminate lumps.
Pour the piping hot gravy onto toast, biscuits, vegetarian sausage, poultry stuffing, potatoes, or burgers.
Ingredients:
8 tablespoons vegetable oil
3 -6 cloves garlic, squashed and minced very well
2 -3 slices yellow onions, chopped
8 tablespoons all-purpose white flour
4 teaspoons nutritional yeast
4 tablespoons low sodium soy sauce (soy sauce) or 4 tablespoons reduced sodium soy sauce ( soy sauce)
2 cups water
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/2 teaspoon salt substitute
5 -6 white mushrooms, sliced (optional)
flour (optional) or cornstarch (optional)
Steps/Methods:
Measure the vegetable oil into a small saucepan.
Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
Add the flour, yeast, and tamari to make a paste.
Add the water gradually, stirring constantly.
Bring the gravy to a boil on medium to medium-high heat, stirring constantly– the gravy has to boil for it to thicken.
Add pepper.
Stir in the sliced mushrooms, if desired.
Add salt substitute, if desired.
If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps.
Use a wire whisk to eliminate lumps.
Pour the piping hot gravy onto toast, biscuits, vegetarian sausage, poultry stuffing, potatoes, or burgers.
