So I’m all for eating healthy and I strive to do so most of the time, but this gravy recipe is definitely an indulgence. It’s:
I’d absolutely bring this to Thanksgiving or a potluck – you’d never know it’s vegan! Plus gravy boats are adorable and now you have an excuse to use one.
Taste this recipe as you go. You may not like it quite as salty as me, so you can always start with less soy sauce or vegan butter. It’s not an exact science and will be even better if you tailor it to you!
I love serving this over roasted garlic and chive mashed potatoes, as well as poutine (which, for those of you who may not know about this Canadian delicacy, is fries, gravy, and cheese curds). Obviously we ain’t cooking with any cheese curds here, but I’ve tried it with homemade vegan mozzarella as well as store-bought Violife feta and both are fantastic!
Fun fact about poutine that I just found via cottagelife.com: “The traditional story is that poutine originated in the 1950s in Warwick, Quebec, at a restaurant called Le Lutin qui rit. Upon being asked to add cheese curds to a customer’s fries, owner Fernand Lachance responded, “Ça va faire une mauditepoutine,” or, “That’s going to make a dreadful mess.”
And what a delicious mess indeed!
Anyways, here’s the gravy:
Prep time: 5 minutes – Cook time: 1 hour – Serves about 6 people
- 1 small red or yellow onion, diced (or half a large onion)
- 3 tbsps flour
- 1/4 cup reduced sodium soy sauce
- about 3 tbsps vegan butter (or olive oil)
- 1 tsp sugar (I used coconut sugar)
- 2 cups vegetable broth
- a few cracks of fresh ground pepper
- Melt butter in a sauce pan over medium-low heat, then add in the diced onion.
- Spread the onions in an even layer in the pan, and cook, stirring every few minutes or so.
- Stir in a teaspoon of sugar after about 10 minutes to speed up the caramelization process.
- Continue to cook, stirring every few minutes until they are nice and caramelized – about 30 to 45 minutes. Make sure not to stir too frequently, or they won’t brown enough to caramelize.
- Note: If they start to brown too quickly or are drying out, add a splash of water and turn the heat down a bit. If they aren’t caramelizing quickly enough, turn the heat up a bit.
- Add the flour to the onions and stir to mix well. It should be a paste-like texture.
- Slowly whisk in the vegetable broth, pouring small amounts in at a time. Then whisk in the soy sauce as well.
- Raise the heat to medium and allow the mixture to come to a simmer.
- Reduce heat if necessary, stirring often until it reaches a gravy consistency to your liking. It’s usually about 5-10 minutes for me.
- Crack in some fresh ground pepper, and voila! Serve over mashed potatoes, poutine, or any other gravy vessel.
Note: Store any leftovers in an airtight container in the fridge. You can reheat it in the microwave or pour in back into a sauce pot on the stove. It may need a little splash of water depending on how thick you made it.