Modified by Bettina from: http://www.ehow.com/how_8406_make-vegan-gravy.html
First step:
* 1 - 2 minced garlic cloves, to taste
* 5 chopped white mushrooms and 2 - 3 chopped shiitakes
*Sauté the mushrooms with garlic to taste and just a pinch of salt, and set aside to add at end of recipe. Drain on paper towels if you want to cut down on fat.
Second step:
* 1 - 4 minced garlic cloves
* 1/2 medium yellow or white onion, chopped.
* 1 C water + 1 C Wildwood brand unsweetened soymilk, mixed. (Trader Joe's refrigerated unsweetened soymilk is actually Wildwood.)
* 1/2 C vegetable oil. I use a nice olive oil, for the taste.
* 1 t or more of poultry seasoning.
* 10 chopped white mushrooms and 4 - 6 chopped shiitake mushrooms.
* 1 small parsnip chopped fairly small.
* 4 t nutritional yeast.
* 2 - 3 T shoyu or tamari.
* 1/2 C whole-wheat flour.
* 1/4 t ground black or white pepper.
* Additional salt for seasoning
* Add oil to small saucepan and bring up to temperature at medium high.
* Sauté garlic, onion, parsnip, and mushrooms for about 2 minutes over medium-low heat until onion is translucent.
* Add the flour, yeast and shoyu or tamari to make a paste.
* Add the water and soymilk mixture gradually, stirring constantly.
* Bring the gravy to a boil over medium-high heat while pureeing with stick blender until it thickens.
*If you have no stick blender, stir constantly while thickening, then puree mixture in processor or blender jar, and return to pan.
*If gravy is too thin, add more flour in small amounts until it is thick enough.
* Add pepper, spices, and your sautéed mushrooms from first step. Season to taste with shoyu or salt.
* Serve hot or use as gravy for veggie pot pies with seitan, sauteed mushrooms, peas, carrots, and other appropriate veggies.
