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.
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.)
- 1 tablespoon plus 4 tablespoons butter, divided
- ½ cup finely diced onion
- 4 tablespoons flour
- 2 cups vegetable broth, low sodium preferred
- Salt and fresh ground black pepper to taste
- In a medium saucepan over medium-low heat, melt one tablespoon of butter.
- Add the onion and saute for 10 – 15 minutes until soft and light brown.
- Remove the onion from the pan and place in a small bowl. Set aside.
- Add the remaining four tablespoons of butter to the saucepan and melt over medium-low heat.
- Stir in the flour and cook, stirring frequently, for three minutes.
- Gradually stir in the vegetable broth and continue stirring, over medium-low heat, until thickened to a gravy consistency, about 3 – 4 minutes.
- Add back the cooked onions. Add salt and pepper to taste and serve.
Originally published on The Hazel Bloom December 5, 2009. Updated and posted on Kitchen Treaty November 13, 2012. More about this