Vegan onion gravy, a rich & boldly flavoured silky sauce packed to the gunnels with loads of onions, thickened with dried porcini mushrooms.
Slowly caramelised onions are the secret to this delicious recipe, do not rush them and you will be rewarded with a glorious gravy!
Veggie Onion Gravy
Sauces so often define meals, taking something good to somewhere great!
This vegan onion gravy does just that and then some, it is glorious and is rapidly becoming my go-to gravy.
It is wonderfully thick and silky and does not need any thickening agent thanks to the dried porcini mushrooms.
Slowly cooked caramelised onions add body and sweetness to this simply stunning veggie gravy
Frequently Asked Questions
Can this be made in advance?
Yes, this will sit fine in the fridge for 3 or 4 days. Just be sure to cover it with some cling film.
Can I freeze this gravy?
Yes, it will be fine in the freezer for 3 months. Place it in a bag, squeeze out any excess air and then seal and freeze.
It is best to defrost before reheating, although it can be slowly reheated from frozen, but keep the heat low.
Do I have to use porcini mushrooms?
No, you could use other dried mushrooms, but they do not have the same punch of flavour.
Does this gravy need thickening?
No, the dried mushrooms thicken up this gravy perfectly when blended!
What is Marmite?
Marmite is a malted yeat extract that divides opinion. I am not a huge fan of using it as a spread but it adds a wonderful depth and umami flavour to gravy.
I developed this vegan onion gravy recipe to pair with my vegetable toad in the hole.
However it is truly glorious, it features as the sauce in my vegetable crumble recipe, but I’m perfectly comfortable serving this with meat too.
I’m certainly not vegetarian or even vegan, but I’d stack this gravy against any meat-based gravy. It really is that good!
Sticking with the veggie or vegan vibe it is perfect with this vegan meatloaf or even with some roasted cabbage.
I only name-check equipment brands if I think that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 2 x 15cm or 6″ saucepans, one should not be nonstick if possible.
- Kitchen knife.
- Chopping board.
- Weighing scales and or measuring cups and spoons.
A meal often lives and dies on its sauce and this delicious vegan onion gravy recipe is capable of elevating any dinner, whether it is veggie or not!
- 250g (1⅔ Cups) Onions
- 35g (2 Tbsp) Vegan Butter
- 1 Tbsp Tomato Puree
- 400ml (1⅔ Cups) Vegetable Stock
- 15g (⅓-½ Cups) Dried Porcini Mushrooms
- 1 Tsp Marmite
- ½ Tsp Black Treacle or Molasses
- Cut the onions in half lengthways, peel them, then slice them into half-moon shapes 5mm thick.
- Heat the oil in a small 15cm (not nonstick) saucepan over a low-medium heat.
- Add the onions and cook gently for 40-45 minutes stirring every 5-7 minutes, if the onions brown too quickly reduce the heat.
- 15 minutes before the onions are ready bring the vegetable stock to a boil in a second saucepan and then reduce the heat to very low.
- Add the dried mushrooms and allow them to steep for 10 minutes.
- Add the tomato puree to the onions for the final 2 minutes and stir regularly.
- Pour the mushroom stock into a blender and blitz to a smooth sauce, then strain into the onions through a fine-mesh sieve.
- Stir in the marmite and treacle and simmer for 3-4 minutes.
Amount Per Serving: Calories: 114Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 322mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 4g
Calorific details are provided by a third-party application and are to be used as indicative figures only.