Heat a sauce pan over medium heat, add the extra virgin olive oil, and the sliced garlic, cooking for 3 minutes. We are looking for a small amount of color, do not cook to a deep brown as this will add a bitterness to the gravy.

Add the ground fennel seed, poultry seasoning, Italian seasoning and then add the flour. Continue to cook over medium heat stirring the flour and scraping the pan making sure the flour does not burn. Cook for another 3 minutes.

Slowly whisk the vegetable stock into the flour mixture also know as a roux, making sure to incorporate all of the vegetable stock. Take care that there are no lumps of flour.

Next add the soy sauce, caramelized onions, bay leaf, thyme sprigs and kosher salt. Cook over low heat until thick, about 30 minutes. Make sure to stir and scrape the bottom of the pan as the starches tend to settle at the bottom of the pan. If left unattended, it will start to caramelize and burn. So take time to stir your gravy with a wooden spoon.

Place the gravy into a blender (remove the bay leaf & thyme) and puree on high until very smooth, just when you want to turn it off because it’s loud and getting on your nerves let it run a little longer.

Add the pureed gravy back to the pot and add the farro sausage, cook over low heat. If the gravy is too thick add a dash of plant milk to reach that perfect creamy rich smooth level of perfection.

Finish the gravy with chopped parsley and adjust the salt to taste and add a few cracks of black pepper.