In a medium saucepan, on medium heat, stir in the flour and 1/4 cup oil. Fry until golden brown. Remove this mixture and set aside. In the same pan, add the rest of the oil, garlic and other vegetables, and saute for about 7 minutes. Add the mushrooms and cook another 3 minutes. Place stock and flour mixture in a blender, and blend until homogenized. Add blended mixture to sauted vegetables. Season with tamari, garlic powder, salt, and parsley. Cook on low heat for 10 minutes. You may add more flour for a thicker sauce. Makes 1 quart.
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|Serving Size: 1 Serving (519g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1026 (77%)|
|Amt Per Serving||% DV|
|Total Fat 114g||152 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 80.8g|
|Polyunsanturated Fat 20g|
|Cholesterol 0mg||0 %|
|Sodium 7226.7mg||249 %|
|Potassium 855.6mg||23 %|
|Total Carbohydrate 65.5g||19 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 50.6g|
|Protein 25.1g||36 %|
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Calories per serving: 1335
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