Serves 8-10
There are 3 parts to this recipe: The dry spice mix, the roux, and the base. Any of the parts can be stored and used separately in other dishes. For example, it's nice to keep a jar of the dry mix on hand to add to soups & sauces. You can also make extra roux, which keeps in the refrigerator for a week and is great for thickening soups, sauces & stews

SPICE MIX: In a small bowl, mix ingredients; store in a dry container .
2-1/2 C nutritional yeast
1/3 C dried parsley
1-1/2 T salt
1-1/2 T dried dill weed
2-1/2 T celery seed
2-1/2 T onion powder
2 tsp each of basil, oregano, thyme
1 tsp rosemary

ROUX: Heat oil in small saucepan, when hot, gently whisk in the flour, stirring constantly, until a nutty aroma develops (be careful it burns easily). Set aside.
1/3 C soybean oil
1/3 C unbleached flour

BASE: In a medium pot, bring all the base ingredients to a high simmer. Gradually whisk in the roux and cook to desired thickness. Add a little freshly ground pepper to taste. Leftover gravy can be frozen.
(corrected:)
4 C water or vegetable stock
1/3 C tamari or soy sauce
1/4 C spice mix (from above)