From *La Dolce Vegan* p. 181.
Malloreigh's Mushroom Gravy
2 T vegan margarine
4-6 button mushrooms, finely chopped
3 T flour
1 T nutritional yeast
1/4 t ground black pepper **or to taste!
1 t tamari **or soy sauce
1 c vegetable stock
In a medium saucepan on medium-high heat, saute the mushrooms in margarine until soft. Add the flour, nutritional yeast, pepper, and tamari; stir constantly until thickened. Which in stock 1/4 cup at a time, stirring constantly until thickened. Blend in food processor if you want smooth gravy or serve as is. Makes approximately 1 & 1/2 cups.
**my tips...add a 1/4 cup of the stock before adding the flour, nutritional yeast, pepper, and tamari--doing so thus far has enabled me to NOT need to blend it in the food processor, but then....I really like mushrooms, so that could really influence one's decision to blend.
This works great with southern fried tofu, mashed potatoes, and a fresh steamed vegetable!