Vegetarian Onion Gravy

Vegetarians, rejoice! This 100% vegetarian gravy is exactly what you’ve been missing on Thanksgiving. It’s so easy to whip up a batch of this stuff. Just keep those saucy carnivorous mitts away from your gravy boat – meat eaters may prefer it over their own non-veggie-friendly gravy.

I can’t be the only vegetarian who’s suffered the lonely and tasteless holiday dinner fate of having to eat mashed potatoes with only a bit of salt and pepper and a sorry pat of butter. While everyone around you gleefully shoves down forkfuls of gravy-heavy potatoes… it’s horrible! Just horrible!

Okay, you know I’m exaggerating. But it does kind of suck a little. Gravy’s yummy, but I just can’t bring myself to eat it because of the whole meat thing.

That is… until now.

It all started on Thanksgiving when my guy’s awesome mom whipped me up a portion of my very own vegetarian white gravy for my potatoes. Yum!

And while we were stirring the meaty gravy meant for everyone else and talking about the whole affair, I came to the realization – why not do the roux thing and then add vegetable broth?

I know, total duh moment.

I decided to do it one better and make it a vegetarian onion gravy.

This stuff is truly really really good. And way easier than I ever thought it would be. So of course, I have to share. (Psst: My carnivorous guy approves of this also – apparently it’s great on, well…  meat.

Print Recipe

Easy Vegetarian Onion Gravy

Vegetarians, rejoice! This vegetarian onion gravy is exactly what you've been missing on Thanksgiving. It's so easy to whip up a batch of this stuff. Just keep those saucy carnivorous mitts away from the gravy boat - meat eaters may prefer it over their own non-veggie-friendly gravy.

Yield: 4-5 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 1 tablespoon plus 4 tablespoons butter, divided
  • 1/2 cup finely diced onion
  • 4 tablespoons flour
  • 2 cups low-sodium vegetable broth
  • Salt and fresh ground black pepper to taste


  1. In a medium saucepan over medium-low heat, melt one tablespoon of butter.
  2. Add the onion and saute for 10 - 15 minutes until soft and light brown.
  3. Remove the onion from the pan and place in a small bowl. Set aside.
  4. Add the remaining four tablespoons of butter to the saucepan and melt over medium-low heat.
  5. Stir in the flour and cook, stirring frequently, for three minutes.
  6. Gradually stir in the vegetable broth and continue stirring, over medium-low heat, until thickened to a gravy consistency, about 3 - 4 minutes.
  7. Add back the cooked onions. Add salt and pepper to taste and serve.

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6 Responses to “Vegetarian Onion Gravy”

  1. Crazy Lady posted on December 5, 2009 at 8:02 am

    That looks and sounds like it is so yummy!

  2. Jennifer posted on December 11, 2009 at 7:11 am

    I’ll definitely have to try this one sometime!

  3. Shawna posted on November 22, 2012 at 10:02 pm

    when is the onion added back in?

    • Kare replied on November 23rd, 2012 on 11:39 am

      Shawna, thank you so much for asking, and I’m so sorry I left that step out! Fixed the recipe.

      Add it back in right after the gravy starts to thicken. I found it can burn if it’s left in during the roux step.

  4. Laura posted on December 28, 2012 at 12:23 pm

    I never really thought about it but I always have done my onion gravy vegetarian, even though we aren’t vegetarian. Onion gravy is really big here in the UK, we have it with our Sunday Roast dinners. And I always have veggie stock cubes on hand so I just used that. One thing I like to do is caramelize my onions first. Then I add it like you do, when the gravy is thickening.

  5. Veggie posted on February 4, 2013 at 7:08 am

    This looks extremely delicious!

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