1 large can mushrooms
rice milk or non-dairy creamer
2 tablespoons chopped onions
1/2 teaspoon minced or roasted garlic
1 teaspoon oil
1 teaspoon tamari
1/2 teaspoon sucanat
1 tablespoon nutritional yeast
2 tablespoons cornstarch
1/4 teaspoon ground sage
salt and pepper to taste

Drain the mushrooms, reserving the liquid in a measuring cup. Add enough rice milk to equal 2 cups. Mix in the cornstarch and set aside.

Saute the onion and garlic in the oil in a saucepan until slightly brown. Add all the other ingredients (including the reserved mushroom liquid) except the seasoning and bring to a boil, stirring constantly. Turn heat down to medium and cook, stirring constantly until thickened. Season with sage and salt and pepper to taste.

*If gravy needs additional thickening, mix in another tablespoon of cornstarch mixed with cold water and cook until thickened.