| Instructions |
| In a skillet, whisk water with low-sodium soy sauce, 1 TBSP of nutritional yeast, onion powder, garlic powder, and ground ginger. |
| Bring to a boil and add mushrooms, sprinkling them generously with Italian seasoning (a good 10 shakes). |
| Continue to saute over medium-high heat until the mushrooms are brown and soft, about 3 minutes. Meanwhile whisk nondairy milk with cornstarch and remaining 1 TBSP of nutritional yeast. |
| Pour over mushrooms, stirring to combine. Reduce heat to low and continue to cook until thick and gravylike, about 5 minutes. |
| Add black pepper to taste and a few more shakes of Italian seasoning. Taste and add more spices if necessary. |
| Set aside for a few minutes before serving to let the flavors merge. |
