Mmmushroom gravy

• 1/2 cup vegetable oil
• 3-6 cloves of garlic, squashed and minced very well
• 2-3 slices of yellow onion, chopped
• 1/2 cup all-purpose white flour
• 4 teaspoons nutritional yeast
• 4 tablespoons low- or reduced-sodium soy sauce
• 2 cups water (I think I substituted veggie stock)
• 1/2 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 5 or 6 white mushrooms, sliced (optional)
• extra flour or cornstarch (optional)

I roughly followed this recipe, but made a few adjustments.  I’m not so good with measurements (which is why I’m not a baker).

Essentially, this is how I did it:

Saute a lot of onions and garlic in a lot of oil.  This is not a low-fat recipe, so go to town with the oil.  Mix in the nutritional yeast, flour, soy sauce and salt & pepper until it’s all absorbed.   Let simmer for a little.  Add the veggie stock.  Add mushrooms and whatever herbs you want (I actually did use sage, but I bet rosemary or dill would be great too).  Let boil for a while until it thickens.  I needed to make more, so I kept adding veg stock, soy sauce, flour and nut yeast to taste until I had a better amount.  Adding flour later will give you lumps, which I happen to like because it seems more gravy-like.

-Leah