This vegetarian gravy (with vegan option) is a favorite here in our house and with readers. It’s a shockingly easy, surprisingly delicious recipe that welcomes vegetarians (and vegans, with the vegan option) into the Thanksgiving fold.
Want to know something else cool? You can make this gravy today and freeze it for the big day! Anything to make Thanksgiving easier.
This 100% vegetarian onion gravy recipe – with a vegan option – 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. (Note: I’ve since added soy sauce [or Tamari] to the mix for some additional umami oomph.)
How to Make Vegetarian Gravy
- First, cook the onions
- Then make the roux right with the onions
- Then, drizzle in your veggie broth, stir and cook until thickened, and add in additional flavorings (I keep it simple and just add soy sauce here). Done!
(Keep scrolling for the full recipe!)
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.
Frequently Asked Questions
Can I make this gluten-free?
I have not tried it myself, but I had one reader report that she used all-purpose gluten-free flour as a one-for-one substitute and it was successful.
If I want to make this vegan, do I have to use Earth Balance or can I use another vegan butter?
I’ve used Melt with success and also a 50/50 olive oil/vegan butter split. Both are great! I do not recommend only olive oil, however, the flavor just isn’t the greatest.
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
Easy Vegetarian Onion Gravy
- In a medium saucepan over low heat, melt the butter.
- Add the onion and a pinch of salt. Sweat the onions, stirring occasionally, until tender, 8-10 minutes. If they start to turn brown, turn down the heat - you're looking for translucent and tender, not golden.
- Increase heat to medium. Stir in the flour and cook, stirring frequently, for three minutes.
- Gradually stir in the vegetable broth and continue stirring, over medium heat, until thickened to a gravy consistency, about 3 - 4 minutes.
- Stir in Tamari or soy sauce if using. Add salt and pepper to taste and serve.
Vegan option:Substitute Earth Balance for the butter. I also like to use half olive oil and half Earth Balance.
Recipe updates:11/17/2015: I've recently started adding a splash of Tamari to the mix, and I really like the additional flavor (and color) it adds! So I thought I'd revise the recipe to include that option. 11/13/2019: I've simplified the recipe by changing the instructions a bit. Before, I suggested sautéing the onion then removing them and setting them aside. The removal was to help keep the onions from getting too brown once they were cooked with the flour. I've since learned that simply sweating the onions and not letting them brown while cooking them means they don't overcook during the remainder of the process - so no need for removing them. Much simpler!