Loading…
23
Years ago, achieving a rich vegan gravy seemed impossible until I stumbled upon an overlooked ingredient.
I remember when vegan gravies were often watery and bland, missing the hearty depth of traditional versions. My early attempts with basic thickeners left much to be desired, especially for holiday feasts. Through trial and error, I found that caramelized onions and a splash of balsamic vinegar could build a robust foundation without animal products. Specifically, slowly cooking down yellow onions until they're jammy, then deglazing with vinegar, creates a savory sweetness that mimics pan drippings. Looking back, it's remarkable how such simple, plant-based techniques have reshaped my comfort food classics. That personal breakthrough reminds me how vegan cooking has evolved from imitation to innovation over time.
3 comments
Log in to join the discussion
Log In3 Comments
the_daniel7mo ago
Honestly, I was right there with Barbara for the longest time, thinking caramelizing onions was way too fussy for a simple gravy. I figured mushroom powder was a fine shortcut. But then I actually tried the slow onion method for a Thanksgiving gravy, and it was a total game changer. That deep, savory-sweet base it creates is something a quick powder just can't match, it makes the whole gravy taste richer and more cooked down. My old quick gravy now tastes kind of thin and one-note in comparison. It's more work, sure, but for a special meal it completely changed my mind.
6
the_barbara7mo ago
Calling caramelized onions a 'breakthrough' for vegan gravy is overselling it. Slow cooking onions for hours is impractical for most weeknight meals, and the result can still be too sweet. I've seen more reliable results from using mushroom powder or tamari for that umami kick without all the extra work.
5