Creamy Onion Gravy - Vegan

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Creamy Onion Gravy - Vegan

2 c. onion, finely diced

2 tsp. canola oil

2 Tbsp. garlic, minced

8 c. vegetable stock

2/3 c. tamari

2 tsp. rubbed sage

1 tsp. dried thyme

2 tsp. salt

1 tsp. pepper

1 1/2 c. browned flour **

1/4 c. freshly chopped parsley

 

 

 

 

 

In a large saucepan, saute onions in canola oil until lightly browned,

about 5 minutes. Add garlic and saute an additional 2 minutes. Add 5

c. of the vegetable stock, tamari, sage, thyme, salt, and pepper, and

simmer for 7 minutes or until onions are tender. In a bowl, whisk

together remaining 3 c. vegetable stock and the browned flour. Remove

saucepan with simmering broth from the heat. Quickly whisk flour

mixture into the broth to avoid lumps. Return saucepan to the heat,

whisking constantly, and continue to cook until thickened. Whisk in

parsley. Taste and add more salt and pepper if needed.

 

Yield: 6 1/2 cups.

 

Author: Chef Beverly Lynn Bennett

 

Source: 2002 Vegetarian Baby and Child

Formatted by Chupa Babi in MC: 10.26.03

 

** Note: To brown flour: simply place some flour in a non-stick pan,

stirring constantly, and cook over low heat until flour reaches a

golden color. Set aside to cool. It can be stored in an airtight

container for many months.

 

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