Tomato Yeast Gravy

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The base gravy is from The Grit Restaurant in Athens, Georgia. My friend, Amy squeezed a big heirloom tomato in at the end, pulp and all. Delish!
1/2 Cup butter

1/3 cup Whole wheat flour

1/3 cup Nutritional yeast (NOT brewers yeast; nutritional yeast can be found in health food stores)

1 cup Milk

1/4 cup Soy sauce

3/4 cup Hot water; (use more as needed to thin the gravy)

1 tablespoon Worcestershire sauce

Melt butter. Stir in flour and yeast until blended and continue to heat roux until mixture begins to bubble. Whisk continuously for 4 minutes.

Continue rapid, thorough whisking and add milk gradually. The mixture will quickly become thick and custard-like. Combine soy sauce, water, and Worcestershire sauce and add to gravy gradually. Blend well after each addition and do not add so rapidly that gravy gets thin. If the gravy is too thin, continued cooking will thicken it.

Squeeze Big Juicy Tomato in.
Can be done with regular white gravy. I heard regular yeast is good too.

Serve over anything. I had mine with a nice toast and chopped basil.

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