Vegan Onion Gravy (30 Minutes, 6 Ingredients)
This easy vegan onion gravy delivers rich, savory flavor with only onions, olive oil, vegetable broth, tamari, dried thyme, and cornstarch. It cooks in about 30 minutes, can be blended smooth or left chunky, and reheats beautifully. Spoon it over mashed potatoes, roasted vegetables, tofu meatballs, and all your favorite comfort foods.
Servings: 8
Calories: 57kcal
Ingredients
- 2 cups vegetable broth
- 1 Tablespoon tamari
- 2 Tablespoons cornstarch or arrowroot powder
- 2 Tablespoons extra virgin olive oil
- 2 cups yellow onions finely chopped
- 1 teaspoon dried thyme
- salt and pepper to taste
Instructions
- Add the tamari and cornstarch to the vegetable broth and stir to combine. Set aside.2 cups vegetable broth, 1 Tablespoon tamari, 2 Tablespoons cornstarch
- Heat the olive oil over low heat. Add the onions and cook, stirring often, until very tender, about 10 to 15 minutes.2 Tablespoons extra virgin olive oil, 2 cups yellow onions
- Stir in the thyme.1 teaspoon dried thyme
- Give the vegetable broth mixture a good stir and slowly add it to the onions. Stir often until the gravy has thickened to your desired consistency. Add salt and pepper, to taste, and serve.salt and pepper
Notes
Store leftover gravy in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.
If the gravy is too thick when reheating it on the stove, thin it out with a little water or vegetable broth, then add additional seasonings, if needed.
Prefer a smooth gravy? Use an immersion blender or carefully transfer it to a regular blender and blend it before serving.
Nutrition
Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 129mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.3mg
