Even for those who've never been to The Grit vegetarian restaurant in Athens, Georgia, the restaurant's cookbook, The Grit Cookbook, by Jessica Greene and Ted Hafer (Chicago Review Press, 2006), is a bible in many vegetarian kitchens. The publishers gave us permission to share the recipe for this sensational vegetarian gravy. Be sure to use nutritional yeast, not brewer's yeast.

2-2/3 cups water
1/4 cup soy sauce
2 tablespoons vegan margarine
2 large yellow onions, thinly sliced
1/4 cup all-purpose flour
1/4 cup nutritional yeast
1/2 teaspoon salt
1-1/2 teaspoons ground sage or 2 teaspoons rubbed sage
1/2 scant teaspoon white pepper
1 generous tablespoon onion powder
pinch of dry mustard (optional)

Combine water and soy sauce; set aside.

Melt margarine in a saucepan over medium-high heat and add sliced onions. Saute until onions are translucent, approximately 3 minutes. Reduce heat to medium-low and add remaining ingredients. Cook for 5 minutes, stirring often. Increase heat enough to maintain simmer while gradually adding soy sauce mixture. Stir continuously over heat until gravy thickens, approximately 5 minutes.

Yields 4 cups.