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“This recipe was one of the Thanksgiving recipes featured in our October/November 2007 newsletter. It was found at www.boutell.com/vegetarian/thanksgiving.html.”
READY IN:
10mins
SERVES:
12
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the onion and garlic in the oil until tender.
  2. Add the flour, yeast, and soy sauce to make a paste.
  3. Add the water gradually, stirring constantly.
  4. Bring the gravy to a boil on medium heat, stirring constantly (the gravy has to boil to thicken).
  5. Add pepper.
  6. Add salt and sliced mushrooms, if using.
  7. If the gravy is too thin, whisk in 1-2 tablespoons of flour or small amounts of cornstarch to thicken it.
  8. The gravy refrigerates well, but freezing is not recommended.
  9. The cooled gravy re-heats well in the microwave or on the stove.

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