Heat oil over medium high heat. Sauté onion, celery and garlic until onion is translucent, about 5 minutes. Reduce heat to low. Stir in flour to make a roux. Stirring often, cook roux over very low heat for 3 minutes. Return to high heat, whisk in vegetable broth, liquid aminos, and tamari. Bring to a boil, stirring often. Add sage and simmer for 10 minutes. Adjust seasonings to taste and serve.
Per Serving: Serving size: 3 Tablespoons, 40 calories (25 from fat), 2.5g total fat, 270mg sodium, 3g carbohydrates.
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