Vegan Gravy - cooking recipe

Ingredients

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

Preparation

Put the water, tamri and spices in a small pot and bring to a boil.
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.
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.