how to make non soy products gravy?

If you basically can't use any of the pre-made mixes, powders or bases, you're going to HAVE to cook some meat, gather the drippings, add a flavorful liquid (chicken stock or wine) and thicken with a roux or corn starch and water slurry.

This is a pretty good recipe to use in a pinch. Naturally, gravy made with pan drippings has better flavor.

Quick Beef or Chicken Gravy

2 tablespoons oil or butter

2 tablespoons seasoned flour (Add a bit of salt, pepper and your choice of dried herbs or spices. I usually add a nice pinch of dried oregano, basil, tarragon for chicken and a little garlic powder.)

1-2 tablespoons Madeira or Dry Sherry (optional)

1-2 cups beef or chicken stock or broth

Heat 2 tablespoons oil or butter, whisk in 2 tablespoons of flour until smooth, continue cooking over low heat and whisking for about 5 minutes. This gets rid of the flour taste. Add the Madeira or Sherry if using and whisk until well combined. Slowly add 1 cup chicken or beef broth, whisking until well combined and it starts to thicken. You can add up to an additional cup of broth depending on how thick you want the gravy. Bring to a boil, stirring so you don't get lumps. Immediately lower heat to a simmer and simmer for about 10 minutes.

This recipe can be doubled or tripled. For a richer gravy, you can replace 1/2 cup broth with cream or milk.

Edited

cook your chicken, beef or whatever other meat you wish to make into broth so into gravy. Make the broth by cooking the meat in a large pot of water for a couple hours, sift out the meat and bones. chop the meat and store or use it in your pot pies or whatever else.

You can store a lot of broth in canning jars in the fridge or freezer. I always have some measured in zip lock boxes or bags in the freezer for instant use!

I use corn starch to make gravy. 2 cups broth, 2 tablespoons corn starch in cold broth, seasoning, and cook and stir until thick!