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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)