Onion Gravy
Makes 1 cup (240 ml)
This brown, flavorful gravy is used in some parts of the Caribbean by people who don’t eat meat. It’s great on potatoes and other root vegetables and also on plain rice dishes. You can omit the Caribbean Caramel if you don’t care about the brown color.
INGREDIENTS
- 1 tablespoon vegan margarine or olive oil
- 1 medium-large onion, thinly sliced
- 1 tomato, thinly sliced
- 2 garlic cloves, pressed
- 1 teaspoon fresh marjoram minced, or a scant ½ teaspoon dried
- 1 teaspoon fresh thyme minced, or ¼ teaspoon dried
- 1 teaspoon onion powder
- 1 teaspoon adobo seasoning
- ¼ teaspoon mild paprika
- 1 cup (240 ml) water
- 2 tablespoons ketchup
- 1 teaspoon soy sauce
- ¼ teaspoon Caribbean Caramel or browning
- ¼ teaspoon cornstarch
- ½ teaspoon American-style prepared mustard
DIRECTIONS
1. Heat the margarine in a skillet over medium heat. Add the onion, tomato, and garlic and sauté for 3 to 5 minutes, until the onion is slightly tender.
2 Add the marjoram, thyme, onion powder, adobo seasoning, and paprika, then stir in the water. Cook for another 5 minutes, then stir in the ketchup, soy sauce, Caribbean Caramel, cornstarch mixed with 1 tablespoon of water, and the mustard.
3 Simmer, stirring occasionally, for about 15 minutes, until the sauce starts to get slightly thick. Serve hot.
Longtime vegan chef and entrepreneur Taymer Mason is the author of two cookbooks, a natural hair enthusiast, and founder of her own line of natural health and beauty products. A bilingual globetrotter, Mason lives in her home country, Barbados. Pre-order Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion, Expanded Second Edition before November 29, 2016 here.
Credit line: Recipe from Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion, Expanded Second Edition © Taymer Mason, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com