Ingredients

1 Tbsp. sunflower oil
2 cloves garlic, minced
1/4 C. tamari
1/4 C. flour
1/2 C. nutritional yeast (not yeast for baking)
1/4 C. tahini (sesame butter) or almond butter
1 Tbsp. marjoram
Salt and pepper to taste

Cooking Instructions

Heat the oil in a saucepan and saute the garlic for 2 minutes. Stir in the tamari, flour, yeast, tahini, and marjoram; whisk to form a smooth paste. Simmer for 5 minutes, stirring often. 2 to 3 C. water
1/3 C. fresh parsley, minced
Whisk in water to thin the gravy, which will thicken as it continues to cook. Simmer for 10 minutes over medium heat; avoid scorching. Stir in the parsley; taste; adjust the seasoning. Serve piping hot. Serves 4.
This rich gravy is delicious over tofu or tempeh cutlets, rice or potatoes. Makes a flavorful base for a stew of chunky vegetables.
 
 
 "Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)