1 shallot minced
2 tbsp fresh sage, minced
2 full cubes vegan Bouillon (I like this one)(affiliate link)
2 cups water
¼ cup cold water
3 tbsp cornstarch

1). Heat a saucepan over medium high heat and add the minced shallots and sage with a splash of water and cook down until the shallots are soft and beginning to brown.

2). Then add the 2 cubes of bouillon and water to the saucepan.  Bring it to a boil. 

3). While you wait for it to boil, mix ¼ cup cold water with 3 tbsp cornstarch to make a slurry. 

4). Once the broth is boiling, slowly whisk in the cornstarch slurry.

5). Stir the broth and allow it to simmer, it will thicken quickly and then it is ready to serve.  This gravy is delicious on Garlic Mashed Potatoes and in the Leftover Thanksgiving Sammy!