Even for those who've never been to The Grit [1] vegetarian [1] restaurant in Athens, Georgia, the restaurant's cookbook, The Grit Cookbook [2], 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.