Back in my vegetarian days, I used this recipe often to liven up my tofu and veggies. Twenty years later, I am no longer meat-free, but I still turn to this lip-smacking gravy, which I love, in part, because it's simply flavorful without trying to be meaty. My favorite combination of herbs to use is thyme, rosemary, and oregano, but there are many delicious ways to put this gravy together. Thanks to Vegetarian Times, my main resource for veggie recipes way back when, for providing the original recipe, the exact proportions and ingredients of which are now long-forgotten but whose tastiness endures.

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