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Onion Gravy

  By Sarah Eastin  ,

November 30, 2015

This gravy is the perfect topping for mashed potatoes, or try it over biscuits, pasta, rice or tofu. You simply must try it!

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1/4 cup brown rice flour (another flour would work too, brown rice flour is gluten-free)

1/4 cup + 1 tbsp safflower oil

1 1/2 cups onion, half-moon slices (you could make this a bit smaller if you wish)

3/4 cup thinly sliced shiitake mushrooms

4 tsp. garlic, minced

2 1/2 cups water or veggie stock

1/4 cup nutritional yeast

1/4 cup wheat-free tamari or soy sauce

1 Tbsp dried or fresh sage, minced (you could also replace the sage with fresh minced herbs like parsley, dill or basil)

1/2 tsp fresh ground black pepper

sea salt to taste


Create a roux by combining the brown rice flour and 1/4 cup of the oil in small bowl and whisk well

Place remaining tbsp of oil in a sauce pan on medium high heat. Add onion, mushrooms, and garlic and cook until onions are translucent, approximately 5 minutes, stirring frequently.

Add water, nutritional yeast, tamari, sage, and bring to a boil, stirring frequently.

Reduce heat to simmer, add roux, and stir constantly until sauce thickens. add salt and pepper to taste.

I recently took a Vegan Food Immersion with Vegan Fusion (it was an amazing experience) and we made this incredible Onion Gravy.



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