Vegan Onion Gravy

5 from 1 vote

This quick & easy to make vegan onion gravy makes perfect accompaniment to any vegan roast dinner! Beautifully creamy with rich & savoury flavour you'll love.

Course Side Dish

Cuisine British

Keyword vegan gravy, vegan onion gravy

Prep Time 5

Cook Time 20

Total Time 25

Servings generous servings

Calories 103kcal

Author Jo Allison

Equipment

Ingredients

150 g yellow onion (1 large) roughly chopped
30 g vegan butter see notes
30 g plain (all-purpose) flour see notes
750 ml vegetable stock from cube or powder is fine
2 tablespoon soy sauce or tamari (gluten-free) or to taste
½ teaspoon garlic granules see notes
½ teaspoon onion granules
Marmite optional and amount to your taste
salt and pepper to taste, watch out for saltiness of your gravy

Metric - US Customary

Instructions

In a medium saucepan melt some vegan butter and add roughly chopped onions.
Sauté onions in butter nice and slow, stirring from time to time until nice and soft but not coloured (5-8 minutes).
Add flour, garlic and onion granules followed by vegetable stock. You can keep adding stock bit by bit stirring constantly or all at once, it won't make much of a difference.
Gravy will thicken as it cooks and you will need to keep whisking from time to time to get rid of any flour lumps.
Bring gravy to gentle boil and let it simmer for a few minutes until it starts to thicken.
Add soy sauce and whisk it in.
Give gravy a taste and season according to your preferences. Now would also be the time to add any optional extras like marmite etc. (see: Variations)
Once happy with the flavour take gravy off the heat and blend until smooth using immersion (stick) blender. You can also keep it chunky if you prefer.
Serve and enjoy!

Notes

Nutritional information is approximate, per serving based on 4 servings and should be treated as a rough guideline only.
Feel free to substitute yellow onion with shallots or even red onions.
To make gravy gluten-free use cornstarch, potato flour or your favourite gluten-free flour blend and tamari instead of soy sauce.
You could use oil instead of vegan butter but butter will give your gravy nicer flavour.
As there are lots of salty additions like soy sauce and marmite etc. make sure to use low salt veggie stock. Also taste, taste taste first before adding any seasoning.
Feel free to use fresh garlic instead of granules and saute it together with the onions. Take care not to burn it though as it will turn bitter. Granules are much more convenient here.
Leftover gravy will keep in the fridge for 3-4 days. You can also freeze it for up to 6 months.

TIPS

Cook the onions nice and slow stirring every now and then so that they go nice and soft but don't burn.
Feel free to add some finely chopped herbs like thyme or rosemary to your gravy if you want to.
Make sure to use hot stock for your gravy. Some like to add it gradually, bit by bit and keep stirring as gravy thickens but I usually pour it all in and then whisk it well to get rid of any lumps of the flour. You then bring gravy to gentle simmer and let it cook for a bit until it thickens nicely.
Watch out for the saltiness of your veg stock as you don't want your gravy to be too salty especially as you are adding some soy sauce/tamari and possibly even marmite to the mix. Personally, I don't use any extra salt in this gravy at all.
Don't feel like you need to make your gravy super smooth. If you fancy it a bit chunky with onions then go for it. If you are making your gravy with the intention of having it chunky, I would suggest chopping the onions a bit smaller.
The amount of flour in this recipe will give you thick(ish) gravy but you can always make it thicker by adding more flour. Having said that, make sure you do it gradually as gravy will thicken as you cook it and you don't want to add too much flour from the start.

Nutrition