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Ingredients
Vegetable broth — 2 cups
Tamari or soy sauce — 2 1/2 tablespoons
Thyme — 1 teaspoon minced fresh or 1/2 teaspoon dried
Salt and pepper — 1/8 teaspoon or so each
Cornstarch — 2 tablespoons dissolved in 3 tablespoons water
Soy milk — 1/4 cup
Instructions
In a small saucepan, combine broth, tamari, thyme, and salt and pepper and bring to a boil over high heat. Reduce heat to low, whisk in the cornstarch mixture, and boil, whisking, until the sauce thickens, about 1 minute. Slowly whisk in milk; do NOT allow to boil. Taste to adjust seasonings. Serve hot.
Options Instead of true broth, we often just use 2 cups of water with some powdered bouillon in it.
Comments I (Mark) must say that I didn't care for this that much at first, but Dianne loves it. Since she makes it so often, it's really grown on me. This is the default gravy we have for almost any dish that calls for gravy, including the obvious mashed potatoes.