This rich gravy is delicious over tofu or tempeh cutlets, rice or potatoes. Makes a flavorful base for a stew of chunky vegetables.

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

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.