Vegetarian Gravy

adapted from

1/2 cup olive oil
1/3 cup chopped onion or shallots
5 cloves garlic, minced
1/2 cup all-purpose flour
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour and soy sauce to form a smooth paste. Gradually whisk in the broth.

2. Season with sage, salt and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Note: The gravy thickens up quite a bit, so keep some warm water or vegetable broth on hand to thin it out before serving, and for the next day’s leftovers.


  • Reply Rachel Dangermond 13 December 2014 at 5:38 am

    Hi N – I had copied down your recipe a few weeks ago when we were headed to Thanksgiving and I thought it read ¼ cup of cornstarch? But the directions talked about substituting flour for the brown rice flour. So I just googled you and the recipe and got to this one with the all-purpose, but it says a ½ cup. Just wondering if I miscopied or what?

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