I was thinking this was from Veganomicon, but it's actually from The Real Food Daily Cookbook. It is so good my anti-vegan son said he LOVED it before he realized that it was vegan! It goes well over anything, but one of our favorites for it is Chickpea Cutlets, Recipe #283551. Enjoy!
1/4 cup tamari (or Nama Shoyu or other quality unpasteurized soy sauce)
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
Steps:
Stir the nutritional year and flour in a heavy skillet over medium heat for 5 minutes or until fragrant. Set aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onion and saute for 10 minutes or until tender and beginning to turn brown.
Add the garlic, thyme and sage for 30 seconds or until fragrant.
Whisk in the flour mixture thoroughly and then whisk in the water, tamari, salt and pepper.
Bring to a simmer, whisking frequently and continue to simmer until the racy is thick and creamy. You can strain the gravy if you like or toss it in the blender for a minute or so, to get it smooth. (However, it tastes great even without straining!).
The gravy will keep for 2 - 3 days, covered and refrigerated.
In a skillet, saute the onion in the olive oil until it is brown. Add the butter and lower the heat. As the butter melts, add the flour, stirring constantly to keep it from burning. After the flour browns, add the stock and stir until the gravy thickens. Season with salt and pepper.
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