Make the paste by combining the Tamari, apple cider vinegar, nutritional yeast, flour and ground black pepper. It will be a very thick paste.
Heat ⅓ cup of vegetable broth in a large saute pan. Add the shallots and one uncooked meatball to the pan. Cook for 3-4 minutes, stirring to crumble the meatball. Add the additional ½ cup of vegetable broth and bring to boil. Lower heat and whisk in the paste until completely dissolved. Cook another few minutes. Add the salt, pepper and dill. If you like a thinner gravy, add more broth. Taste for seasoning. Serve over mashed potatoes and meatballs.
Sprinkle chopped dill over the top.
*If you would like the gravy to be richer, whisk in 2-3 tablespoons of vegan sour cream.**
Recipe by Ordinary Vegan at https://ordinaryvegan.net/meatless-meatballs/