1/3 Cup Cornmeal
2 Cups non-fat soy milk
2 Tablespoons soy sauce
1/4 Cup Nutritional Yeast Flakes
Brown the cornmeal in a dry skillet over a low to medium heat. No oil needed. Keep an eye on it, however, as scorching it means you need to start over.
You want to stir it until you get a golden brown.
Slowly add a quarter cup of the soy milk at a time, whisking it in. As your gravy thickens, add more soy milk. Continue this process until the gravy is at the consistency you want. Add your soy sauce (I used tamari) and yeast flakes.
Allow to sit for a few minutes before you use it. You may find that it continued to thicken. A dash more soy milk and you are home-free.
Traditionally this is made with lard. The soy and yeast step in and really pick up the slack on this tasty vegan version. Cornmeal gravy goes great on anything that needs gravy. It has the unique flavor of roasted corn sweetness that I grew to love as a child. Enjoy.