1 tablespoon extra-virgin olive oil
1 chopped shallot
1 clove garlic, minced
2 cups of sliced mushroom
1 tablespoons reduced-sodium soy sauce
1/2 teaspoon dried thyme
1 and 1/2 cups vegetable broth
1 and 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
you'll also need:
large pot with lid
heat-proof stirring spoon
2 freezer-safe containers with lids
1. heat the oil over medium heat, and add the shallot and garlic, Cover the pot and cook until softened, stirring once in a while.
2. stir in the mushrooms, cover, and cook for another 2 minutes.
3. stir in the soy sauce, thyme and vegetable broth, and bring to a boil.
4. add the cornstarch mixture and cook, stirring constantly, for 2 to 3 minutes, or until it starts to thicken. Decrease the heat to low, and add pepper to taste.
5. remove the gravy from the heat and let it cool for a few minutes.
6. scoop out 2 or three spoonfuls of gravy for each of the two freezer containers; set aside. Blend the rest of the gravy in a blender until smooth. Divide it evenly between the two containers, and stir it with the unblended gravy.
7. freeze the gravy for up to 3 months, or store it in the fridge and eat it within 4 days.
I slightly adapted this recipe from the book Quick-Fix Vegetarian.