Vegan Gravy

• For the spice mix
• 2 1/2 cups nutritional yeast
• 1/3 cup dried parsley
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons dried dill weed
• 2 1/2 tablespoons onion powder
• 2 tablespoons dried basil
• 2 tablespoons dried thyme
• 2 tablespoons dried oregano
• 2 teaspoons black pepper
• For the roux
• 1/3 cup unbleached flour
• 1/3 cup soybean oil
• For the base
• 4 cups water
• 1/3 cup tamari
• 1/4 cup mixed spice

1. Put the water, tamri and spices in a small pot and bring to a boil.
2. While the mixture is heating up, put the oil in a small sauce pan over medium heat. When it is heated, slowly whisk in the flour and continue whisking until the roux develops a nutty aroma. Be careful, this stuff burns easily.
3. Remove the roux from the heat and when the mix in the other pot comes to a boil, turn it down to a simmer and slowly whisk in the roux. Let the gravy cook until desired thickness. I prefer letting it cool off and sticking it in the fridge overnight. It will become gelatinous and then when reheated, takes on a nice, thick consistency.

nutritional yeast, parsley, salt, dill weed, onion powder, basil, thyme, oregano, black pepper, roux, flour, soybean oil, base, water, tamari, mixed spice

Taken from www.food.com/recipe/vegan-gravy-244337 (may not work)