If you mean flavor it all depends on what I'd be having it with. Since I've got vegetarian chicken products one reminicent of chicken would be nice. I'm open to anything. The only restriction is I don't use soy when ever possible because of my thyroid condition.
Boy WalkingGranny! I guess you must've wondered what in the world happened to your response.
Sorry, life happened and we've had an interesting roller coaster ride for several months and I just popped back into this post and realized that I hadn't gotten back to you on the gravy.
You probably have already gotten a solution for it; however, if you haven't, gtry this one on for size.
I came across a vegan chicken bouillon that is very good when used in conjunction with other things. I've used it a number of times for clients and catering jobs and it's worked like a charm.
They've got chicken and beef
Depending on how much gravy you want will determine how many cubes you use.
I know you're trying to stay away from fats [which you may want to check a little further into that - without fats your body's ability to take in fat soluble vitamins are greatly compromised]; however, for gravy purposes I would use the bouillon + caramelized onions + some liquid [water, nut milk, coconut milk, etc.] and some ground almonds, pine nuts, cashews or cooked brown rice or rice flower to give it some body.
Let me know if this helps.