Name: My Mother’s Onion Gravy
Yield: Serves 4
Ingredients: shoyu or soy sauce, to taste; 2 tsp yeast extract (I use Marmite); 2 tbsp olive oil; 800 ml (1⅓ pints/3⅓ cups) hot vegetable stock; 2–3 tbsp plain (all-purpose) flour; 1 onion, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

My mother was famous for her delicious gravy. The recipe makes a generous amount, but everyone loves it, and if there’s any over, it will keep well for a few days in the fridge or can be frozen until needed.

Ingredients

2 tbsp olive oil
1 onion, peeled and finely chopped
2–3 tbsp

Sauce
Vegan

Method

Put the olive oil in a medium pan over a high heat. Once hot, add the onions to the pan and turn the heat to low. Cook, stirring occasionally, for 10–15 minutes, until the onions are soft and just starting to turn golden.

Add the flour to the pan and stir for a couple of minutes to coat the onions and cook off the flour, then gradually add the stock, stirring between additions to thicke

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My Mother’s Onion Gravy

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