Deeply caramelized yellow onions are the heart of this gravy, cooked low and slow until they turn jammy and golden, then built up with garlic, fresh thyme, and a spoonful of tomato paste for depth. A splash of vegetable broth gets whisked in until the whole thing turns silky and thick enough to coat the back of a spoon in ribbons. Vegan Worcestershire brings a savory, tangy backbone that makes this taste like the real deal poured over mashed potatoes, roasted vegetables, or a holiday plate. It's a naturally rich, dairy-free gravy that comes together in one pan with everyday pantry staples. Since it skips cream and butter-based thickeners entirely in favor of a broth-and-flour base, it's an easy pick for a lactose free table. Make a double batch ā it keeps beautifully and reheats just as glossy as day one.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā4 servings
Melt the vegan butter with the olive oil in a large skillet or saucepan over medium heat until the butter is fully melted and the mixture shimmers.
Add the sliced onions and salt, stirring to coat. Cook over medium heat, stirring every 3ā4 minutes, until the onions are deeply golden and jammy, about 30ā35 minutes. If the onions begin to stick or darken too quickly, reduce the heat to medium-low and add a splash of water. Stir in the sugar for the final 5 minutes to encourage even caramelization.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
