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Yeast Gravy

2 yellow onions, chopped fine
4 cloves garlic, chopped fine
2-3 tablespoons oil

1/2 tablespoon sage
1/2 tablespoon thyme
1/2 tablespoon black pepper
1/2 tablespoon cumin
1/2 tablespoon salt
1 bay leaf

1 1/2 cups flour
1 1/2 cups nutritional yeast

Saute garlic and onion in oil over medium until onions are
transluscent. Then add sage, thyme, pepper, cumin, salt and bay.
You may want to add a little soy sauce or tamari at this stage.
Then slowly add flour and nutritional yeast.

You should be stirring the whole time. Be careful not to burn it!
When the flour and yeast are mixed in, let it toast a bit, turning
all the while. You should have a coarse tan powder roux. You can
keep this in the refrigerator for up to a week.

To make the gravy heat some water in a saucepan. Add the roux,
stirring with a wisk until you reach gravy consistency- you can
use a little arrowroot to thicken it also. Add soy sauce or tamari
to taste. Very good with biscuits.


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