2 tablespoons vegetable oil
2 tablespoons whole wheat flour
3/4 or 1 cup homemade vegetable stock
sprigs of fresh thyme, to taste
bay leaves, to taste
peppercorns, to taste
salt and pepper, to taste
1. Heat your oil over medium high heat. Sift in your flour evenly and stir. Cook the flour until a light tan color. If it smells like it is burning, turn down the heat! It should be a thick consistency, but not dry.
2. When your roux is a nice tan color, add your broth and spices. Cook, stirring constantly for 5-10 minutes or until thickened. Remove your spices and season with salt and pepper.
3. The gravy continues to thicken when it cools slightly, so don't worry if it seems a little thin. If your gravy is lumpy, strain it in a fine mesh sieve.
I'm not joking, this is the easiest gravy you will ever make. If you make the stock from scratch, it is very very flavorful and makes a great gravy.