Quick-Fix Vegetarian, page 16
Makes 2 cups
1 Tbsp olive oil
1/2 cup onion, chopped
1 clove garlic
2 Tbsp soy sauce
1/2 tsp thyme
1 1/2 cup water
1 1/2 Tbsp cornstarch, dissolved in 3 Tsbp water
Heat oil in a saucepan over medium heat. Add onion and garlic; cover and cook until softened, about 5 minutes. Stir in mushrooms; cover and cook 2 minutes more.
Stir in soy sauce, thyme, and water and bring to a boil. Add cornstarch mixture and cook, stirring, until thickened, about 2 to 3 minutes.
Decrease heat to low and add pepper to taste.
Pour gravy mixture into blender or food processor and puree until smooth. Return to saucepan and adjust spices to taste.
Will keep in the refrigerator up to 4 days and in the freezer up to 3 months.