Vegan Onion Gravy with Oil Free Option
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
35 mins
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Servings
8 Servings (makes approx. 2 cups)
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Calories
45 kcal
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Course
Condiments
Vegan Onion Gravy with Oil Free Option
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A savoury, full bodied and rich vegan onion gravy that you'll want to pour over everything! This utterly delicious and flavourful sauce is the perfect meat free option.
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Ingredients
- 2 tablespoons vegan butter *skip for oil free, see notes
- 2 small yellow onions finely chopped
- ⅓ cup red wine
- 2 cups low sodium vegetable broth
- 2 tablespoons tamari or soy sauce if not avoiding gluten
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
For the Slurry
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Melt the butter (if using) in a small sauce pot and add the finely chopped onions. Cook over medium/low heat for 10-15 minutes, stirring occasionally. You want the onions to be very golden, almost paste like and just starting to brown.
- Then add the red wine, if using, and cook for 2-3 minutes to reduce the wine by about half. Now add the broth, tamari, vinegar and all the seasoning and simmer for 10 minutes, whisking occasionally.
- Meanwhile, make your cornstarch slurry by whisking together the corn starch and water in a small bowl. Mix well to ensure there are no lumps. Then pour the slurry into your gravy and simmer for 2-3 minutes to thicken the sauce.
Notes
- Make sure to use LOW sodium vegetable broth. If you do not have low sodium broth, use only half the amount of tamari or soy sauce called for.
- Do not skip making the slurry. You don't want to dump cornstarch (or flour) into your simmering gravy or it will get lumpy.
- Make sure to use cold water to make your slurry (NOT hot). Then pour the slurry into your simmering gravy to prevent lumps.
- For picky eaters, you may puree your vegan onion gravy once cooked, to make it smooth with no onion pieces.
- *For oil free: omit the butter and use water or vegetable broth to cook down the onions. Make sure to add more as needed to prevent sticking.
- For soy free: use coconut aminos to sub for Tamari or soy sauce. Or just skip it add a little salt, to taste, instead.
- To make it corn free: sub the cornstarch for white or whole wheat flour, brown rice flour, or gluten free flour. But make sure to double up the amount since cornstarch has twice the thickening power of flour. (So use four tablespoons, not two.)
- For wine free: you may simply omit this step entirely if you cannot consume wine or alcohol. No substitution is needed.
- Leftovers keep air tight in the fridge for up to 4 days, or freeze air tight (once cooled) for up to 3 months.
Nutrition Information
Show Details
Calories
45cal
(2%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
323mg
(13%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
67IU
(1%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings (makes approx. 2 cups)
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45cal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 323mg | 13% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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