Roasted Shallot and Garlic Gravy

4 oz. shallot, peeled
6 cloves garlic, peeled
1 T. freshly chopped thyme
olive oil
3 T. unbleached flour
2 1/2 cups vegetable stock
2 T. dry sherry
2 T. nutritional yeast flakes
1/4 t. salt
1/4 t. white pepper


In a piece of aluminum foil, place the shallot and garlic
cloves, sprinkle the fresh thyme over the top, and drizzle with
a little olive oil. Gather up the corners of the aluminum foil
to enclose the shallot and garlic, and place the packet in a pie
pan.

Bake at 375 degrees for 15-20 minutes or until the shallot is
soft when gently squeezed.

Remove the pie pan from the oven and allow the contents of the
foil packet to cool for 5 minutes.

Transfer the contents of the foil packet to a blender or food
processor, sprinkle the flour over the top, and process for 1
minute.

Add the remaining ingredients and blend for an additional 1-2
minutes to thoroughly combine.

Transfer the mixture to a small saucepan.

Cook over medium heat while whisking constantly until the gravy
thickens.

Taste and adjust the seasonings as needed.

Serve on top of your favorite vegetables, mashed potatoes,
biscuits, or main dishes.

Yield: 3 Cups