1/2 qt vegetable stock
1/16 c white or light miso
1/16 c low-sodium soy sauce
1/4 tablespoon Dijon mustard
1/2 teaspoon poultry seasoning or other 1 mixed herbs
1/8 teaspoon dried sage
1/3 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon black or white pepper
1/2 tablespoon cornstarch or arrowroot
Combine all ingredients except cornstarch or arrowroot in a 4-quart pot. Bring to a boil over medium heat, then lower heat and simmer for 10 minutes. At serving time, dissolve thickener in 1/2 c. cold water. Bring the gravy to a low boil. Slowly pour in the thickener and stir while the gravy turns from milky to smooth and thick. Add enough thickener to reach the consistency you desire.
Makes 8 cups.
NOTE:
Poultry seasoning does not contain animal products. If you don’t have poultry seasoning, use 2 to 3 teaspoons of a mixture of rosemary, sage, thyme, marjoram and basil.