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Brown Gravy

2 Tbsp. (1/4 stick) margarine
1 medium-sized onion, diced
2 Tbsp. unbleached all-purpose flour
1 tsp. garlic salt
2 Tbsp. cornstarch
1 1/2 cups water or vegetable broth
1 tsp. yeast extract
1-2 Tbsp. soy sauce or tamari
Pepper, to taste

• Heat the margarine in a medium saucepan over medium heat.
• Sauté the onion for a few minutes, then add the flour and garlic salt and sauté for another 8 to 9 minutes.
Dissolve the cornstarch in the water or broth.
Gradually add the cornstarch mixture to the onion mixture, bring to a boil, then simmer for 10 minutes.
• Strain the gravy into a separate saucepan and add the yeast extract, soy sauce or tamari, and pepper. Simmer for another minute or 2, stirring constantly. Keep warm.

Preparation time: 45 minutes
Baking time: 40 minutes

Makes 6 servings

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  • Alicia says:

    Unsweetened Cocoa powder whisked in with the flour or cornstarch [for gluten free folks] will give a deep brown color and hearty earthy flavor to the gravey, other additions are thyme, sage, fresh garlic, onions, dried or freshly sauteed, paprika, turmeric, black /green /white peppers, tsp of brown sugar or molasses, dollop ketchup, or tomatoe paste. I’m a sauce/gravey ladY :>) bon appetite.

  • Kathi says:

    2T vegan maragine, 2T flour, 2c. Water with vegetable bouillon, salt & pepper to taste, done. The onions are a nice addition as well as mushrooms!

  • Robyn Rinehart says:

    Hi there, I always made my gravy with melting some margarine into a saucepan, stirring some flour in and browning it well (scrape madly with a whisk so it doesn’t burn!), then dilute it slowly with water and whisk like crazy until it is thickened and smooth . Then a dash of Worsteshire sauce (sorry, anchovies….. maybe veggie equivalent)and tomato sauce, a little veggie stock powder, herbs (thyme is good) and salt and pepper to taste. Works for me!

  • Tricia says:

    I think I will make this and use vegan beefless beef bouillion as a sub for the veggie broth and the yeast extract and that should make it more “meaty” tasting with no cruelty. I would think a dash of liquid smoke might be in order too….

  • jade says:

    hey guys the yeast extract would add a meaty depth to the gravy…it is marketed as marmite, or vegemite…not sure how vegan they are but both are made with veg

  • Katherine says:

    @paige: I recently made this recipe and yes, it will work without the yeast extract. I don’t know what the yeast extract does but I searched high and low for it and couldn’t find it so I went ahead with the recipe anyways and it tasted fantastic to me. (: good luck.

  • paige says:

    thank you so much! ive been dying without gravy on special occasions or whenever i have mashed potatoes! ive tried my own recepies but they just dont work…..would it still work without yeast extract?