5 from 18 votes
Ridiculously Good Vegetarian Gravy with Fresh Herbs
This vegetarian gravy is made by simmering butter, onion, garlic, and a blend of fresh herbs with flour and vegetable stock. The mixture is strained to remove herb stalks and cooked to smooth, savory thickness. The fresh herbs impart a vibrant herbal aroma while the butter and vegetable stock create a rich yet plant-based sauce suitable for a variety of dishes.
Prep Time
5 mins
Cook Time
33 mins
Total Time
38 mins
Servings:
8
servings
Calories:
102 kcal
Course:
Condiments
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 102
% 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.