Mmmmm...mushroom Gravy (Vegan)

I made this a few weeks ago to go with a veggie loaf - and I could have eaten the entire batch myself....so good! Took it to a family dinner, where there was one gravy for the meat eaters, and this one for the non. My SIL referred to it as the "lumpy" one. Well, yes, it's a bit chunky with all the delicious mushrooms. It made enough to freeze a cup or so for future use. If you're preparing in advance it does get quite thick, so just thin out with some wine or more stock when the time comes to use it. This is from 'Vegan a Go Go'.

• Ready In: 25 mins
• Yields: 1 1/2 cups

Ingredients

• 6  button mushrooms, finely chopped
• 2  tablespoons vegan margarine
• 3  tablespoons flour
• 1  tablespoon nutritional yeast
• 1⁄4 teaspoon black pepper
• 1  teaspoon tamari (or braggs)
• 1  cup  vegetable stock

Directions

1. Over medium-high heat saute the mushrooms in the margarine until soft.
2. Add the flour, nutritional yeast, pepper and tamari/braggs. Stir constantly until thickened.
3. Leave as is, or use an immersion blender to make it smooth (or a blender blender of course).