Make Ahead: The gravy can be prepared, cooled and refrigerated in an airtight container up to 3 days in advance. As soon as it is cool, place plastic wrap directly on the surface to keep a skin from forming.
Servings: 2.25 cups
- 4 tablespoons (1/2 stick) margarine or butter substitute
- 2 medium onion, cut into small dice
- 1/4 cup flour
- 1 teaspoon garlic salt (may substitute 1 teaspoon freshly minced garlic mixed with 1/2 teaspoon kosher salt)
- 3 cups vegetable broth
- 1/4 cup cornstarch
- 1/4 cup low-sodium soy sauce or tamari, or more to taste
- Freshly ground black pepper
Melt the margarine in a large saucepan over medium heat. Add the onions and cook for a few minutes, stirring to coat evenly, then stir in the flour and garlic salt. Cook for 8 to 10 minutes, stirring occasionally to keep the onions from sticking. They should be slightly softened.
Place the broth in a large liquid measuring cup and stir in the cornstarch until it has dissolved.
Gradually add the cornstarch mixture to the onions. Increase the heat to medium-high and bring just to a boil, then reduce the heat to medium-low and cook for 10 minutes, stirring occasionally, to form a thickened gravy.
Place a fine-mesh strainer over a medium saucepan. Strain the gravy into the saucepan, using a flexible spatula to push through as much as possible; discard the solids. Add the soy sauce or tamari and the pepper to taste. Cook for a minute or two, stirring, then remove from the heat. Taste, and adjust the seasoning as needed.
Serve warm or cool, then refrigerate. Place a piece of plastic wrap directly on the cooled surface to keep a skin from forming.
Adapted from "The Compassionate Cook," by Ingrid Newkirk (Grand Central, 1993).
Tested by Bonnie S. Benwick.
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