Here's an awesome gravy recipe adapted slighty from "Boutell.com" (//http://www.boutell.com/vegetarian/gravy.html). It is very savory and goes excellently with a vegan loaf:
Vegan Gravy
Ingredients:
* .5C vegetable oil
* 3-6 cloves of garlic minced
* .5C onion, chopped finely or pureed
* .5C all-purpose white flour
* 4T nutritional yeast
* 4T soy sauce
* 2C water
* .5t sage
* .25t black pepper
* Salt to taste
* 5 or 6 white mushrooms, thinly sliced
Method:
Sautee pureed onion with oil in saucepan for a while, then add the garlic.
Once it's all good and cooked add everything but the mushrooms and the water and stir it into a thick paste. Add the water slowly with stirring, then bring to a boil for a few minutes.
Stir in the thinly sliced mushrooms, cook until they're tender, salt to taste, and serve hot.
Mine always comes out a bit thick, so you might want to thin it out a bit more. If it's too thin, you can always add a bit more flour.
Notes:
I tend to puree the onion, it helps the consistency of the gravy. When first made, this gravy will be nice and thick, but still liquid. Upon cooling it will congeal into a jello-like substance that WILL NOT LIQUEFY no matter how much you microwave it. It still tastes as good as before but it will not turn back into a liquid, so use it wisely. If anybody figures out how to do this, I will be very interested to know.