Vegan Onion Gravy Recipe
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!
Servings 2 Servings
Calories 114kcal
Ingredients
- 2 Medium Onions 250g
- 35 g Vegan Butter 2 tablespoon
- 1 tablespoon Tomato Puree
- 400 ml Vegetable Stock 1⅔ Cups
- 15 g Dried Porcini Mushrooms ⅓-½ Cups
- 1 teaspoon Marmite
- ½ teaspoon Black Treacle or Molasses
Instructions
- Cut the onions in half lengthways, peel them, then slice them into half-moon shapes 5mm (¼") thick.
- Heat the oil in a small 15cm or 6" (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 it into the onions through a fine-mesh sieve.
- Stir in the marmite and treacle and simmer for 3-4 minutes.
Nutrition
Serving: 1 | Calories: 114kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 322mg | Sugar: 5g
