I made this Plant-Based Onion Gravy to go over falafel I made. It was a bit of a strange combination, but it worked! You can also use the onion gravy on the nut roast I made for New Year’s Day dinner, just click here to go to the recipe.
- 2 onions (sliced into rings)
- 500 ml vegan stock
- 2 tablespoons cornflour
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 2 garlic cloves crushed then finely chopped
- 1 tablespoon Worcestershire sauce vegan
- Put a little water in a pot and add the onions and the garlic. Soften for about 7-8 minutes. Add more water if the water evaporates.
- Add the herbs and stir.
- Pour the stock into the pot and keep 4 tablespoons back. Add the cornflour to this remaining stock and stir until it's smooth. Pour this mixture into the pot, stirring all the time to ensure the gravy doesn't become lumpy.
- Add the Worcestershire sauce and stir for a few minutes while the sauce thickens. As soon as it reaches your perfect consistency, remove it from the heat and put it into a gravy boat, or pour over your falafels or nut roast.
Remember, I’d love to hear how you get on making it, so leave a comment below or send me an email: caroline at carolinesplantbaseddiet dot com I look forward to hearing from you!
Looking for more plant-based meals?
Check out my new digital cookbook which features 31 plant-based vegan meals. Click here to read more.
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