Source: D
- ¾ cup flour
- ¾ cup Earth Balance
- 2 cups water
- 1 quart stock
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 ½ T nutritional yeast
- 1 tsp thyme
- ¼ – ½ cup cheap red wine
- ¼ cup soy sauce
- ½ tsp freshly ground pepper
- 1 tsp salt
Heat a sauce pan over medium heat and add the Earth Balance. Once melted add flour and mix. The flour will stick to the bottom of the pan, so use a wood spatula to get it off the bottom. I usually cook the flour for about 5 minutes until it starts to brown a little. Start adding the water a little at a time and mix thoroughly to prevent clumping and continue scrapping the bottom of the pan to dislodge the flour. Switch to a whisk after 1 cup of liquid has been added. Once the 2 cups of water has been added, start with the stock. More can be added at once at this point. Continue adding stock until the gravy is to the desired thickness. Add the mustard, garlic powder, yeast, thyme, and mix. Start adding the soy sauce and wine a little at a time. Taste as you go to check the flavor is where you want it. Add salt to taste. Soy sauce will add its own flavor, so I switch to salt after a ¼ cup.
I have also added onions in with the flour for some extra flavor.
Sometimes I use the marinade from making seitan, at which point the wine, soy sauce, herbs are added only if they are needed.
Note: I always make my own stock instead of store bought. My stock is more flavorful and concentrated, but lacks salt. If using store bought stock the amount of soy sauce and salt needs to be decreased. The water may also want to be changed to stock as well.