1/2 quart vegetable stock
1/16 cup white or light miso
1/16 cup low-sodium soy sauce
1/4 tablespoon Dijon mustard
1/2 teaspoon poultry seasoning or other mixed herbs
1/8 teaspoon dried sage
1/3 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon black or white pepper
1/2 tablespoon cornstarch or arrowroot

Combine all ingredients except cornstarch or arrowroot in a 4-quart pot. Bring to a boil over medium heat, then lower heat and simmer for 10 minutes.

At serving time, dissolve thickener in 1/2 cup cold water. Bring the gravy to a low boil. Slowly pour in the thickener and stir while the gravy turns from milky to smooth and thick. Add enough thickener to reach the consistency you desire.

Makes 8 cups.

NOTE: Poultry seasoning does not contain animal products. If you don't have poultry seasoning, use 2 to 3 teaspoons of a mixture of rosemary, sage, thyme, marjoram and basil.