Ridiculously Good Vegetarian Gravy with Fresh Herbs
User Reviews
5
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Prep Time
5 mins
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Cook Time
33 mins
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Total Time
38 mins
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Servings
8 servings
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Calories
102 kcal
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Course
Condiments
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Cuisine
American
Ridiculously Good Vegetarian Gravy with Fresh Herbs
Description
The Ridiculously Good Vegetarian Gravy with Fresh Herbs starts by slowly cooking diced yellow onion in butter until soft, then adding crushed garlic and fresh sprigs of rosemary, thyme, sage, and oregano to infuse the fat with herbal notes. After briefly cooking the herbs with the aromatics, flour is whisked in to form a roux, which thickens the gravy when vegetable stock and vegetable bouillon are gradually whisked in.
The gravy is simmered to blend flavors and thicken, then strained to remove the whole herb sprigs and bits of onion for a smooth texture. A few drops of vegetarian Worcestershire sauce add depth to the savory profile. The fresh herbs provide a layered aromatic complexity that elevates this gravy beyond plain flour-thickened sauces.
This gravy suits vegetarian meals and can accompany roasted vegetables, mashed potatoes, or plant-based proteins. It produces approximately two cups but can be easily doubled. Using vegan butter makes it fully vegan, and it stores well refrigerated or frozen for later use.
For freezing, use containers that allow room for expansion to maintain quality. Reheating gently while stirring helps retain its smooth texture.
Ingredients
- ½ cup butter 1 stick, unsalted
- 1 ½ cup yellow onion diced, approx. 1 medium onion
- 4 cloves garlic crushed
- 4-5 prigs rosemary fresh
- ½ cup thyme fresh sprigs
- ½ cup sage fresh sprigs
- 4-5 prigs oregano fresh
- ¼ cup all-purpose flour
- 4 cups vegetable stock
- 2 teaspoons vegetable bouillon
- 4 drops vegetarian Worcestershire sauce
- kosher salt to taste
Instructions
- In a large skillet, melt butter over medium heat. Add the diced onion with a pinch of salt and cook for 10 minutes, stirring occasionally, reducing the heat to medium-low if needed.
- Add the smashed garlic and the entire sprigs of herbs, stirring to coat in the butter and onion mixture. Cook for about 5 minutes.
- Move the herbs to one side of the skillet (this makes whisking easier) and whisk the flour into the butter, cooking for 1-2 minutes while whisking to ensure it doesn't burn.
- Slowly whisk in the vegetable stock until the flour mixture is smoothly combined. Then, whisk in the bouillon and drops of Worcestershire sauce. Bring to a simmer and cook for 15 minutes, stirring occasionally. Taste test and add additional salt if needed.
- Use tongs to remove the large sprigs that remain (to make straining easier). Place a fine mesh sieve on the top of a bowl or glass measuring cup. Pour the gravy through to strain out the pieces of onion and herbs. Use the back of a spoon to press down to make sure you get every last drop. Discard the remnants and transfer the gravy to a gravy boat as desired.
- Enjoy over mashed potatoes or your favorite recipes. Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Yields about 2 cups of gravy; easily doubled for larger servings.
- Use vegan butter to make this gravy dairy-free and vegan.
- This gravy can be made ahead, refrigerated, or frozen in suitable containers.
- Removing herb sprigs before serving ensures a smooth texture.
- Vegetarian Worcestershire sauce adds extra savory depth but can be omitted if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 2ounces | |
| Calories | 102kcal | 5% |
| Carbohydrates | 0.01g | 0% |
| Protein | 0.1g | 0% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 2mg | 0% |
| Potassium | 3mg | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 355IU | 7% |
| Calcium | 3mg | 0% |
| Iron | 0.003mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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