Gravy has always been the unsung hero of comfort food. Whether it’s poured over creamy mashed potatoes, drizzled onto a hearty shepherd’s pie, or paired with a Sunday roast, a good gravy can elevate any dish. Traditional gravies often rely on meat drippings for depth of flavor, but this vegan onion gravy proves that plant-based ingredients can create a sauce just as rich, complex, and satisfying. Made with caramelized onions, garlic, herbs, and a touch of red wine, this gravy boasts deep umami notes and a velvety texture that will leave you wanting more.
PrintVegan Onion Gravy: A Rich, Flavorful Addition to Any Meal
Looking for the perfect plant-based gravy? This Vegan Onion Gravy is bursting with deep, savory flavors and a velvety texture that makes any dish better! Slow-cooked onions bring out natural sweetness, while a rich blend of seasonings adds depth. Whether you’re topping mashed potatoes, grilled veggies, or a cozy meal, this easy-to-make gravy is a game-changer. A must-have for comfort food lovers!
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- Total Time: 45 minutes
- Yield: 1 liter
Ingredients
- Red Onions (2 large, thinly sliced): These bring a natural sweetness and deep flavor to the gravy. You can substitute with yellow onions, but the taste will be slightly milder.
- Garlic (2 cloves, minced): Adds a rich, aromatic depth to the sauce. Fresh garlic works best, but garlic powder can be used in a pinch.
- Brown Sugar (1 teaspoon): Helps enhance the natural sweetness of the onions and aids in caramelization. Maple syrup or coconut sugar can be used as alternatives.
- Red Wine (⅓ cup / 80ml): Provides complexity and depth of flavor. If avoiding alcohol, simply replace it with extra vegetable stock.
- Cornflour (4 tablespoons): Acts as a thickening agent, giving the gravy its luscious texture. You can swap it with arrowroot powder or all-purpose flour if needed.
- Tomato Puree (1 tablespoon): Contributes a slight tanginess and enhances the umami flavor.
- Soy Sauce (1 tablespoon): Adds saltiness and depth. For a gluten-free option, use tamari or coconut aminos.
- Marmite (1 teaspoon): A secret ingredient that boosts umami richness. If you don’t have it, nutritional yeast or a bit of miso paste works as a substitute.
- Dijon Mustard (1 teaspoon): Provides a slight tang that balances the gravy’s richness.
- Bay Leaves (2): Infuse the gravy with a subtle earthy aroma.
- Thyme (2 sprigs): Adds a fresh, herbal note that pairs beautifully with the onions.
- Vegetable Stock (4 cups / 950ml): Serves as the liquid base, bringing all the flavors together. Homemade stock or a high-quality store-bought version is ideal.
Instructions
1. Caramelize the Onions
- Heat 1 tablespoon of oil in a large pan over low to medium heat.
- Add the thinly sliced red onions and cook slowly for about 20 minutes, stirring occasionally. The goal is to soften and caramelize them without burning. If they start to brown too quickly, reduce the heat.
2. Add Garlic and Sugar
- Once the onions are deeply golden and soft, add the minced garlic and brown sugar.
- Stir well and cook for another minute until fragrant.
3. Deglaze with Red Wine
- Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to cook off. This step enhances the depth of flavor and lifts any caramelized bits from the bottom of the pan.
- If skipping the wine, simply use extra vegetable stock.
4. Thicken the Gravy
- Sprinkle the cornflour over the onion mixture, stirring until it forms a thick paste. This prevents lumps from forming later when adding liquid.
- If the mixture seems too dry, add a splash of vegetable stock to loosen it.
5. Build the Flavor
- Stir in the tomato puree, soy sauce, marmite, dijon mustard, bay leaves, and thyme.
- Slowly pour in the vegetable stock while stirring continuously to ensure an even consistency.
6. Simmer to Perfection
- Bring the mixture to a gentle simmer and let it cook for 15-20 minutes. This allows the flavors to meld and the gravy to thicken.
- Stir occasionally and adjust seasoning with salt and pepper as needed.
7. Blend or Serve as Is
- Remove the bay leaves and thyme sprigs.
- If you prefer a chunky gravy, leave it as is. For a smoother texture, blend it using an immersion blender or standard blender until silky.
Notes
- How to Avoid Burning the Onions: Caramelizing onions takes time. If they start browning too quickly, lower the heat and add a splash of water to prevent scorching.
- Getting the Right Consistency: If the gravy is too thick, add a little more vegetable stock. If too thin, let it simmer a bit longer or add a teaspoon of cornflour mixed with water.
- Balancing the Flavors: Taste the gravy before serving. If it’s too tangy, add a pinch of sugar. If it needs more depth, a dash of soy sauce or extra marmite can help.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
This recipe is perfect for beginners because it requires simple ingredients, basic cooking techniques, and minimal prep work. Even if you’re new to the kitchen, you can achieve restaurant-quality gravy with just a bit of patience and attention to detail. The key lies in slow-cooking the onions to bring out their natural sweetness, using cornflour to achieve the perfect thickness, and blending the mixture for a smooth, pourable consistency. If you’ve ever thought making homemade gravy was intimidating, this recipe will change your mind.
Why This Recipe Works for Beginners
- Minimal Ingredients: The recipe relies on pantry staples like onions, garlic, soy sauce, and vegetable stock, making it both budget-friendly and convenient.
- Straightforward Cooking Techniques: Caramelizing onions and thickening the gravy with cornflour are beginner-friendly skills that enhance flavor and texture.
- Customizable: You can tweak the flavors to your liking—make it chunky or smooth, alcohol-free, or even gluten-free with simple substitutions.
- Make-Ahead Friendly: The gravy stores well in the fridge or freezer, making it easy to prepare in advance for a stress-free meal.
Ingredients and Substitutions
Main Ingredients
- Red Onions (2 large, thinly sliced): These bring a natural sweetness and deep flavor to the gravy. You can substitute with yellow onions, but the taste will be slightly milder.
- Garlic (2 cloves, minced): Adds a rich, aromatic depth to the sauce. Fresh garlic works best, but garlic powder can be used in a pinch.
- Brown Sugar (1 teaspoon): Helps enhance the natural sweetness of the onions and aids in caramelization. Maple syrup or coconut sugar can be used as alternatives.
- Red Wine (⅓ cup / 80ml): Provides complexity and depth of flavor. If avoiding alcohol, simply replace it with extra vegetable stock.
- Cornflour (4 tablespoons): Acts as a thickening agent, giving the gravy its luscious texture. You can swap it with arrowroot powder or all-purpose flour if needed.
- Tomato Puree (1 tablespoon): Contributes a slight tanginess and enhances the umami flavor.
- Soy Sauce (1 tablespoon): Adds saltiness and depth. For a gluten-free option, use tamari or coconut aminos.
- Marmite (1 teaspoon): A secret ingredient that boosts umami richness. If you don’t have it, nutritional yeast or a bit of miso paste works as a substitute.
- Dijon Mustard (1 teaspoon): Provides a slight tang that balances the gravy’s richness.
- Bay Leaves (2): Infuse the gravy with a subtle earthy aroma.
- Thyme (2 sprigs): Adds a fresh, herbal note that pairs beautifully with the onions.
- Vegetable Stock (4 cups / 950ml): Serves as the liquid base, bringing all the flavors together. Homemade stock or a high-quality store-bought version is ideal.
Step-by-Step Instructions
1. Caramelize the Onions
- Heat 1 tablespoon of oil in a large pan over low to medium heat.
- Add the thinly sliced red onions and cook slowly for about 20 minutes, stirring occasionally. The goal is to soften and caramelize them without burning. If they start to brown too quickly, reduce the heat.
2. Add Garlic and Sugar
- Once the onions are deeply golden and soft, add the minced garlic and brown sugar.
- Stir well and cook for another minute until fragrant.
3. Deglaze with Red Wine
- Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to cook off. This step enhances the depth of flavor and lifts any caramelized bits from the bottom of the pan.
- If skipping the wine, simply use extra vegetable stock.
4. Thicken the Gravy
- Sprinkle the cornflour over the onion mixture, stirring until it forms a thick paste. This prevents lumps from forming later when adding liquid.
- If the mixture seems too dry, add a splash of vegetable stock to loosen it.
5. Build the Flavor
- Stir in the tomato puree, soy sauce, marmite, dijon mustard, bay leaves, and thyme.
- Slowly pour in the vegetable stock while stirring continuously to ensure an even consistency.
6. Simmer to Perfection
- Bring the mixture to a gentle simmer and let it cook for 15-20 minutes. This allows the flavors to meld and the gravy to thicken.
- Stir occasionally and adjust seasoning with salt and pepper as needed.
7. Blend or Serve as Is
- Remove the bay leaves and thyme sprigs.
- If you prefer a chunky gravy, leave it as is. For a smoother texture, blend it using an immersion blender or standard blender until silky.
Beginner Tips and Troubleshooting
- How to Avoid Burning the Onions: Caramelizing onions takes time. If they start browning too quickly, lower the heat and add a splash of water to prevent scorching.
- Getting the Right Consistency: If the gravy is too thick, add a little more vegetable stock. If too thin, let it simmer a bit longer or add a teaspoon of cornflour mixed with water.
- Balancing the Flavors: Taste the gravy before serving. If it’s too tangy, add a pinch of sugar. If it needs more depth, a dash of soy sauce or extra marmite can help.
Serving Suggestions
This vegan onion gravy is incredibly versatile and pairs beautifully with a variety of dishes:
- Mashed Potatoes: A classic pairing that soaks up the rich, velvety gravy.
- Shepherd’s Pie: Pour the gravy over a plant-based shepherd’s pie for extra depth of flavor.
- Roasted Vegetables: Drizzle over roasted carrots, parsnips, or Brussels sprouts for a delicious finish.
- Vegan Meatloaf: A perfect companion for a hearty, plant-based main dish.
- Stuffing or Bread: Use as a dip for crusty bread or pour over stuffing for a festive meal.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop, adding a splash of water if needed.
- Freezing: This gravy freezes well for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheating: Warm on low heat, stirring occasionally to maintain a smooth texture. If it separates, whisk vigorously or blend briefly to bring it back together.
Final Thoughts
This vegan onion gravy is proof that plant-based sauces can be just as rich and indulgent as their meat-based counterparts. With its deep umami flavor, smooth texture, and versatile nature, this recipe is a must-have for any home cook looking to elevate their meals. Whether you’re preparing a holiday feast or a simple weeknight dinner, this gravy will take your dish to the next level.
If you try this recipe, let us know in the comments how it turned out. Have any favorite dishes you love pairing with gravy? Share your tips and experiences—we’d love to hear from you. Happy cooking!