Ingredients:

• 1/2 cup vegetable oil
• 3-6 cloves of garlic, squashed and minced
• 3 slices of yellow onion, chopped
• 1/2 cup all-purpose flour
• 2 tablespoons nutritional yeast
• 4 tablespoons low-sodium soy sauce or tamari sauce
• 2 1/2 cups water or vegetable broth
• 1/2 teaspoon ground sage
• salt and freshly ground black pepper to taste
• 1/4 cup red wine or red wine vinegar
• 2 tablespoons balsamic vinegar
• 6 sliced mushrooms (optional)

In a medium saucepan, heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent. Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. Gradually add water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add pepper, mushrooms, red wine (or red wine vinegar) and balsamic vinegar. To thicken, add a small amount of cornstarch which has been dissolved in some cold water.   Add more water for a lighter gravy.

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