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Vegetarian Gravy

Reviewed: Nov. 23, 2012
This was great! Flavorful and very comparable to the classic gravy I remember from my meat-eating past. I lightly sauteed a whole onion (I really like onions) and garlic, and then pureed it in the blender with the remaining ingredients, minus flour. Then I heated the mixture on the stove in a saucepan and added the flour last. A 1/2 cup makes a super thick gravy. I also subbed sage for poultry seasoning and nixed the nutritional yeast, but only because I didn't have any. It turned out fabulously, and my dad said, "wow that's almost better than mine..."
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