If you like onions, this is the gravy for you! I was making turkey burgers for dinner tonight, but since wheat free buns generally contain rice flour and taste sort of awful, we were just going to eat them without buns. I decided to try to find a gravy recipe so we could eat them sort of like Salisbury Steak but every recipe I found for vegan gravy contained soy or loads of mushrooms (which I'm not against, we just didn't have any). So I decided to try my hand at just making a gravy and managed to impress my husband, and he can be a tough sell. This is going to become something we make often because it tasted great on the burger patties and mashed potatoes tonight and I bet it would be super good on meatloaf, boiled potatoes or even on steamed veggies.
1 Tbl extra virgin olive oil
2 cloves minced garlic
1 cup vegetable stock
2 tsp sea salt
several cracks of fresh pepper
2 Tbl cornstarch mixed with about 4 Tbl cold water
In a small saucepan, heat oil over medium heat. Add onion and garlic and saute until fragrant and onion is translucent, about 3-4 minutes. Add vegetable stock, salt, pepper, and bring to a boil. Stirring frequently, allow mixture to cook down for about 7 minutes. Place mixture in blender and pulse several times until onion is mostly pureed (this is optional, if you don't mind the texture you can leave the onion as is). Pour mixture back into pan and whish in cornstarch mixture. Return to a boil, stirring contantly until almost desired thickness, gravy will thicken slightly as it cools.