For me, one of the best things about a roast lunch is the gravy. It mustn’t be too thin and it must have a great flavour. Therefore, this Easy Vegan Onion Gravy, that is also gluten free, fits the bill a treat!
Very easy to make using one pan and, once thickened, can be kept warm whilst you dish up a hearty roast lunch. Making it perfect to go with my Vegan Rosemary & Garlic Roast Potatoes on Christmas Day.
It’s also great for making ahead to the point when you have added the dark soy sauce, but not the water. Store the onion mixture in an air-tight container and place it in the fridge. It’s quite important to use an air-tight container so it doesn’t make everything else in your fridge smell of onions! It will also allow the flavours to develop even more, and when ready, you can continue with the directions of the recipe.
Really Easy to Make!
I like to use smallish onions in this recipe because it’s only partially blended. Therefore, using smaller onions means you won’t get a long piece of onion falling out of the jug when you pour it and any whole slices that aren’t blended look much nicer on your plate if not too long.
Start by melting the butter and adding the onion slices and freshly ground black pepper. I used vegan butter as it adds more flavour than oil for cooking the onions.
I do not add salt as the gluten free stock powder and dark soy sauce gives enough of a salty flavour without adding extra.
The onions will need to cook for about 10 minutes and need to be covered to keep the moisture in.
Next, add the stock powder and gram (chickpea) flour. I am not personally gluten free but I really like the flavour of the gluten free stock powder. I also love gram flour so they are both perfect for a gluten free gravy that is suitable for everyone.
Of course, you don’t have to make it gluten free and can use the stock powder and flour of your choice. The measurements should still be the same.
Next, add the dark soy sauce and stop here if making ahead.
The dark soy sauce adds flavour and gives a great colour that will lighten to a lovely golden when you add the water.
When you add the water, remove the pan from the heat, and blend for a few seconds.
You should allow some of the onion to keep its form as this adds to the attraction of this vegan easy onion gravy!
Then return to the heat and stir to thicken. You can either keep the gravy warm on the hob or transfer to a warmed serving jug and serve with your favourite dishes!
Please leave me a comment in the comments box below – tell me if you made this recipe and what you served it with!
Happy???? Gravy making and ENJOY!
Easy Vegan Onion Gravy
- 01/12/2020
- Makes approximately 650 ml / 22 fl oz
- 20 min
- 573 per quantity Cals/Serving
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Ingredients
- 30 ml / 2 tablespoons vegan butter
- 4 small onions, peeled halved lengthways and thinly sliced
- Freshly ground black pepper
- 15 ml / 1 tablespoons gluten free stock powder
- 45 ml / 3 tablespoons gram (chickpea) flour
- 30 ml / 2 tablespoons dark soy sauce
- 600 ml / 20 fl oz freshly boiled water
Directions
- Step 1
- Heat the vegan butter in a large pan with a lid. Add the onions, season with freshly ground black pepper. Cover and cook over a medium-low heat, stirring occasionally, for 10 minutes, until the onions have turned golden brown and gloopy.
- Step 2
- Stir in the stock powder and flour then gradually stir in the dark soy sauce and freshly boiled water (if you want to prepare ahead, stop after adding the soy sauce and see notes above).
- Step 3
- Remove from the heat and partially blend with a hand-blender for a few seconds.
- Step 4
- Return to the hob and increase the heat to bring to a simmer, stirring continuously.
- Step 5
- When thickened, transfer to a warmed serving jug and keep warm, until needed.
