Yield:  21/2 cups

Ingredients:

• 21/2 cups water (or use 2 cups water and 1/2 cup dry sherry, port, Madeira, or Marsala)
• 1/3 cup unbleached white flour
• 1/3 cup nutritional yeast flakes
• 2 tablespoons soy sauce
• 1/2 teaspoon salt

OPTIONAL: a few shakes of gravy browner, such as Kitchen Bouquet. Add sauteed mushrooms to the gravy, if you like.

Directions:

In a heavy saucepan over high heat, whisk the yeast and flour together until it smells toasty. Off the heat, whisk in the water, soy sauce, salt and Kitchen Bouquet, if using. Stir constantly over high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and reheated.

Comments (4)

	1. 05-02-2007 15:20
	Wow. I just made this. This is seriously great.

Jonathan

	2. 22-02-2007 19:12
	Very tasty!

mars

	3. 05-02-2008 07:51
	I recently made this gravy with a few simple modifications and it was a big hit, even with the carnivores.    I used 2 cups water and about 1/3 cup Marsala wine, then I added around 1 1/2 tbsp powdered, gluten-free vegetable stock mix. This gave it a little more robust flavor and balanced the heady yeast tones.

Erik

	4. 31-08-2008 15:23
	I thought this gravy was a little bland--maybe add a bit more soy sauce and some black pepper. Otherwise, it was a nice consistency.

Chanda

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