Vegan Onion Gravy with Oil Free Option
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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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
Description
Vegan Onion Gravy with Oil Free Option highlights finely chopped yellow onions cooked slowly until golden and almost paste-like, which forms the base of this sauce. Red wine reduces to concentrate flavor, then combined with vegetable broth, tamari, balsamic vinegar, garlic powder, and dried thyme, rosemary, and sage to provide aromatic seasoning. A slurry made from cornstarch and cold water is added at the end to thicken the gravy smoothly.
The gravy offers a thick, glossy texture with a balanced savory and slightly tangy flavor from the vinegar and tamari. Slowly cooking the onions ensures they are tender and caramelized without any burnt notes. It can be served alongside roasted vegetables, mashed potatoes, or plant-based dishes to add depth.
For those avoiding oil, butter can be skipped and replaced with extra broth or water to prevent sticking during onion cooking. Variations include substituting coconut aminos for soy-free needs, using different flours as thickeners if corn-free, and omitting wine if preferred. Leftover gravy keeps up to four days in the refrigerator or can be frozen for three months.
Ingredients
- 2 tablespoons vegan butter *skip for oil free, see notes
- 2 small onion finely chopped, yellow
- ⅓ cup red wine
- 2 cups vegetable broth low sodium
- 2 tablespoons tamari or soy sauce if not avoiding gluten
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- ¼ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- ¼ teaspoon sage dried
For the Slurry
- 2 tablespoons cornstarch
- 2 tablespoons water cold
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
- Use low sodium vegetable broth to control the saltiness; adjust tamari accordingly if using standard broth.
- Prepare the cornstarch slurry with cold water to avoid lumps, then add to simmering gravy.
- For oil-free preparation, omit butter and use broth or water to cook the onions, adding liquid as needed to prevent sticking.
- Substitute coconut aminos for tamari to make the gravy soy-free, or skip with added salt to taste.
- For corn-free thickening, double the amount of flour substitute since cornstarch has stronger thickening power.
- Omit red wine if alcohol is undesired; no substitution is necessary.
- Store leftovers air-tight in the fridge for up to 4 days or freeze once cooled for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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