This delicious gravy goes great served with potatoes or rice.
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- 2 Tbsp buttery spread
- 3/4 C yellow onions (diced)
- 1 garlic clove (minced)
- 2 Tbsp flour (unbleached all purpose)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp corn starch
- 2 C vegetable broth
- 1 Tbsp soy sauce
In a medium saucepan, cook the onion and garlic in the melted buttery spread until tender.
Add the flour, salt, and pepper, and cook for an additional 10 minutes.
In a bowl, dissolve the cornstarch in the broth; gradually add the broth to the onion mixture, and bring to a boil. Simmer for approximately 15 minutes or until thickened.
Add the soy sauce and cook for another few minutes.
Store covered in the refrigerator for up to one week.
© Mainly Vegan LLC