Ingredients
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1/2 cup nutritional yeast
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1/2 cup whole wheat flour
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1/3 cup canola oil
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1/2 cup chopped onion
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2 teaspoons minced garlic
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2 teaspoons chopped fresh thyme (or 1 tsp. dried)
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2 teaspoons chopped fresh sage (or 1 tsp. dried)
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4 cups water
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1/4 cup tamari (or Nama Shoyu or other quality unpasteurized soy sauce)
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1/2 teaspoon sea salt
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1/2 teaspoon fresh ground black pepper
Instructions
- 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.