Brown Gravy (fat free)

1/4 c nutritional yeast

1/4 c flour (chickpea and brown rice flour both work great here)

1 c vegetable stock or broth, plus extra as needed to reach desired consistency

1 t onion powder

1/2 t garlic powder

freshly ground pepper

2 t tamari

Optional: 1 c cooked red lentils (1/2 c dry lentils cooked for <10 min in 1 c water)

Heat the nutritional yeast (“nooch”) and flour in a saucepan over medium heat for 4-5 minutes or until the flour starts to smell nutty.  Add the onion powder, garlic powder, and freshly ground pepper.  Slowly add the vegetable stock or broth, whisking until smooth.  Turn the heat to medium low and continue to whisk in liquid until the desired consistency is reached.  Remove from heat and add the tamari.  Transfer to a blender (unless the grainy nooch doesn’t bother you) and puree until smooth.  Yield is ~1.5 c.

For added protein, add 1 c lentils and the gravy to the blender and puree until smooth, adding more broth or water as needed to reach desired consistency.  Taste and add more tamari or poultry seasoning if needed.  Yield is ~2.5 c.