Gravy

It was a great Thanksgiving yesterday, with lots of loved recipes and some new ones too. I remembered last minute that some gravy would be nice with the potatoes and whipped up this recipe from greenereating.com It had to be the best gravy I've ever had (and I've never been a huge fan of gravy in general.) This will be my go-to recipe from now on. (Nutritional yeast is a source of protein and vitamins, especially the B-complex vitamins. It is also naturally low in fat and sodium. Some brands of nutritional yeast, though not all, are fortified with vitamin B12. http://www.greenereating.com/2009/02/nutritional-yeast.html )

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.