Vegan gravy!!

UnChicken Gravy 

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.