This gravy is just the starting point. You could add hydrated TVP, tempeh, vegan sausage, or mushrooms to add a bit of "meat" to this flavorful "sausagy" gravy. If you're planning on serving this with my drop biscuits, I would recommend doubling this gravy recipe so that you have enough to smother all of the biscuits.
Measure 2 cups of soy milk, and begin pouring it into the pan a little bit at a time. Stir continuously to break up and dissolve any clumps of flour. When all (or most) of the lumps are gone, pour in the remaining milk*. At this time, add the nutritional yeast, maple syrup, and Bragg’s. Bring the mixture up to a simmer, stirring continuously as your gravy thickens. If your gravy gets too thick, add more soy milk to thin it out.
Serve on split biscuits with a sprinkling of fresh parsley.
*Lumps happen. Having your milk slightly warm when you add it to the pan can help to reduce them. Try your best to work the lumps out, but if you just can't seem to remove them, don't be afraid to run your gravy through a strainer before serving, or pop into a blender for a quick whirl. Nobody will be the wiser.