Serves: 5
Total Calories: 271

1/2 cup vegetable oil
3-6 garlic cloves, minced very well
2-3 slices onions, chopped
1/2 cup flour all-purpose
4 teaspoons yeast
4 tablespoons soy sauce, reduced sodium
2 cups water
1/2 teaspoon sage
1/4 teaspoon black pepper ground
1/2 teaspoon salt
5-6 mushrooms white, sliced, optional
extra flour or cornstarch, optional

Measure the vegetable oil into a small saucepan. Saute the garlic and onion for about two minutes on medium or medium-low heat, until the onion is tender and translucent.

Add the flour, yeast, and soy sauce to make a paste. Whisk in the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly until thickens. Add pepper. Season with salt and mushrooms, if desired.

For thinner gravy add more water. For thicker gravy, whisk in one or two tablespoons of flour or small amounts of cornstarch until smooth.

Makes 1 quart.

Nutritional Facts:

Serves: 5
Total Calories: 271
Calories from Fat: 192

More Recipes from the Cook'n Vegetarian Cookbook:
Avocado Butter
Banana Condiment
Beet Pesto
Creamy Lo-Cal Mayonnaise
Eggless Mayonnaise
Fresh Corn "Butter"
Gravy with Sherry
Groundnut Sauce
Spicy Ginger Sauce (for pasta)
Un-Tomato Ketchup
Vegan Pasta al Pesto
Vegetarian Gravy