One of the best vegan versions of this tasty traditional entree I've tasted!
- ½ c vegetable oil
- 3-6 cloves of garlic, squashed and minced very well
- 2-3 slices of yellow onion, chopped
- ½ c all-purpose white flour
- 4 tsp nutritional yeast
- 4 tbsp low- or reduced-sodium soy sauce
- 2 c water
- ½ tsp sage
- ¼ tsp ground black pepper
- ½ tsp salt
- 5 or 6 white mushrooms, sliced (optional)
- Extra flour or cornstarch (optional)
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 soy sauce 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. (Grandma always told me to cook gravy for a full five minutes at a boil to make sure you kill the bugs in the flour, but I don't always bother.) Add pepper. Stir in the sliced mushrooms, if desired. Add salt, 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.
Serve piping hot.