From the Refresh cookbook:
http://www.thestar.com/living/food/recipes/article/749854--miso-gravy
4-1/2 tbsp spelt flour
1/4 tsp garlic powder
3/4 cup engevita (inactive) yeast
1-1/2 cups vegetable stock or filtered water
1/3 cup sunflower oil
1-1/2 tsp dijon mustard
3 tbsp miso paste, light or dark
3/4 tsp fine sea salt
In small saucepan over low heat, stir together spelt flour, garlic powder and engevita. Whisk in stock or water to make paste. Raise heat to medium high and bring to a boil. Reduce heat to low; simmer 1 minute. Whisk in oil, mustard, miso and salt until smooth. Serve hot. (Refrigerate until ready to use.)
Makes about 2-1/2 cups.
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