In about a 5 quart pot melt the Balance and whisk it with the flour. It will look like a crumbed roux, not a creamy roux.
Then add all 6 cups of broth to the pot, stirring and scraping the bottom to avoid anything sticking with a spatula to dissolve the Earth Balance flour roux, let simmer and stir while you move on to the next step.
Whisk white mellow miso with 1/4 hot tap water, then add remaining Tamari, onion powder and ground black pepper. Whisk it all together.
Add the miso mixture to the pot and scrape the bottom of the pan with the spatula and whisk until it reaches desired thickness. You can turn up the heat, but be sure to occasionally scrape the bottom of the pan with the spatula and whisk, the gravy likes the whisking. The gravy will get even thicker as it cools. I cook mine for around 20 minutes.
Enjoy, serve hot or store in fridge until you are ready to heat and serve.
Nutrition information is approximate.www.planttestkitchen.com