Being from Yorkshire, you have to know a bit about onion gravy…it’s genetic! Anyway, we had a lazy, vegan comfort food evening tonight – vegan sausages, potato wedges, and delicious onion gravy. I’m sure you can figure out how to cook the vegan sausages and wedges, but here’s my recipe for a very satisfying vegan onion gravy. I need to perfect my vegan Yorkshire puddings now!
You Will Need:
1 large onion (preferably red onion) – chopped
2 cloves of garlic – finely chopped
2 tbsp olive oil
2 tsp plain flour
350ml vegetable stock
150ml red wine
2 tsp Bragg’s Amino Acids
1 tsp Vegan Worcester Sauce
2 tsp soy sauce (or Tamari)
2 tsp balsamic vinegar
1 tsp dried rosemary
Salt & Ground black pepper to taste
Heat the olive oil in a heavy-bottomed pan over a low heat and add the onion. After a few minutes, add the garlic. Continue to sweat the onions and garlic together until the onions are soft and nearly transparent. Add the flour and stir in well. Things will get a bit dry at this point, but don’t worry. Keep stirring so that the flour browns a little. Gradually add the stock, stirring constantly. Then add the wine, Bragg’s, Worcester sauce, soy sauce, balsamic vinegar, rosemary, salt and black pepper. Bring to the boil, then lower the heat and simmer gently for 20 minutes, stirring frequently.
This is perfect vegan comfort food, served with vegan sausages and potato wedges (or mash). You can trust me…I’m a Yorkshireman