{GRAVY}

1/4 c. water

1/2 c. onion, chopped

1 T. garlic, minced

3 c. water

1/4 c. soy sauce

1/4 c. nutritional yeast

1 T. vegetable broth powder

1 1/2 t. poultry seasoning (or 1 t. ground sage)

1/4 t. pepper

1 T. corn starch (optional for thicker gravy)

1/4 c. whole wheat flour

1/2 c. water

• Saute onions and garlic in 1/4 cup water until transparent.

• Meanwhile, in a separate container, whisk together 3 cups cold* water with remaining ingredients, except for flour.

• When onions and garlic are done sauteing, whisk flour into 1/2 cup of water.**  Add to onions and garlic.  Whisk to prevent lumps.

• The flour, onion, garlic mixture should thicken pretty quickly.  As it starts to thicken, slowly add remaining ingredients.

• Cook on medium heat until desired thickness.

*The water should be cold to prevent the corn starch from forming lumps.

**I added this step because I was tired of fighting lumps of flour when I just added the flour straight to the sauteing onions and garlic.