1-1/2 cups water
1-1/2 cubes vegetable bouillon
5 to 6 white mushrooms, finely chopped
1 clove garlic, finely chopped
2 tablespoons nutritional yeast
1 teaspoon salt
pepper, to taste
1/4 cup flour
1 to 2 tablespoons corn starch
1. In a pot, bring water to rolling boil over high heat. Lower heat, add boullion and stir to dissolve.
2. Add the mushrooms and garlic to the water. Cook for about 8 minutes, or until the water is brown and the mushrooms look cooked. Remove from heat, let cool about 1 minute.
3. Add nutritional yeast, salt, and pepper.
4. Slowly stir in the flour and cornstarch until it reaches your desired consistency. (You may use more or less than what I recommended.) Enjoy!
Source of recipe: I was determined to create a delicious breakfast gravy, and I succeeded! This gravy is great with biscuits, some fake chicken, or as a compliment to potatoes.