“A nicely browned roux and kosher broth mix is my secret to rich vegetarian gravy. If you use olive oil or non-dairy margarine, this gravy would also be acceptable in a vegan diet.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the water and add the 2 tsp.
  2. of broth mix.
  3. Stir to dissolve and set aside.
  4. Heat the butter, margarine or oil in a small saucepan with the onions and saute until the onions just barely begin to brown.
  5. (Add the mushrooms with the onions if using) Add the flour and with a whisk, stir until you get a smooth paste and keep whisking and stirring constantly until the mixture turns a nice light to medium golden brown.
  6. Pour in the broth and whisk vigorously until the flour mixture is dissolved and the mixture is smooth.
  7. Then continue cooking and stirring and whisking very often until the mixture starts to bubble and becomes thick, at which point you should be stirring pretty much constantly.
  8. Serve over whatever you like.
  9. This works just as well with or without the mushrooms.
  10. Depends on your personal taste.
  11. NOTE: Kosher broth mix is usually sold as a powder in jars in the kosher food section of the supermarket.
  12. Two popular brands are Carmel Kosher and Manischewitz; None of them contain any animal products, even the beef and chicken flavors.
  13. They are even vegan (I checked the ingredients with a vegan website).

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