1 c  Mushrooms; sliced thin
1 tb Oil, natural; *
1 3/4 c  -Water
1/3 c  Flour; whole wheat,kamat,
-spelt, millet or quinoa
-up to 1/2 cup
2 tb Tamari soy sauce
2 tb -OR- dark miso
-up to 3 Tbsp
1 ts Vegetable broth powder
-up to 2 tsp
-OR- 1-2 veg bouillon cubes
Sea kelp; several dashes

-OPTIONAL –
Sea salt; to taste

*To eliminate oil from this recipe, saute the mushrooms in the tamari or a
bit of the water instead. Saute the mushrooms in the oil. Add the flour and
constantly over medium-low heat for 1-2 minutes to brown the flour for more
flavour. Add the remaining ingredients and stir with a wine whisk until the
sauce is very well mixed and there are no lumps. Stir constantly over
medium heat until very hot. Reduce heat and cook on the lowest setting for
10-15 minutes until the sauce is thickened. Stir occasionally while
simmering. Serve over hot vegetables, burgers, balls or whole grains and
enjoy! MAKES: 2 1/2 CUPS