This 1930s Vegan Gravy Makes Everything Taste Richer (Even Cardboard)

This gravy isn’t just vegan—it’s survival-tested.

Back in the 1930s, people had to get creative with basic ingredients. And somehow, this sauce still ended up tasting like a hug in liquid form.

It turns humble meals into comfort food magic. Poured over mashed potatoes, rice, or even dry bread—it brings everything to life.

History

During the Great Depression, meat was expensive. Families leaned on pantry staples like flour, onions, and water to create rich, savory dishes without needing meat stock.

Gravy was one of those staples. People made it from scratch using caramelized onions, leftover grease (or none at all), and a few scoops of flour.

It wasn’t just about taste. It was about warmth, stretching meals, and turning scraps into something that felt full.

This recipe is a modern take on that old trick—still simple, still cheap, still cozy.

Equipments

• Cast iron skillet (I love this one from Lodge) or regular frying pan
• Wooden spoon (Love environmet & style? Get this bamboo spoon set) or spatula
• Small whisk
• Measuring cups
• Knife (Chefs envy this knife set) and chopping board

Ingredients

• 1 medium yellow onion, finely chopped
• 2 tablespoons oil (or vegan butter if you prefer)
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Salt to taste

Optional:

• A splash of apple cider vinegar for brightness
• Fresh herbs like thyme for garnish

Instructions

1. Sauté the Onions

Heat oil in a skillet over medium heat. Add the chopped onions.

Stir often and cook until the onions turn golden brown and soft—about 6–8 minutes. This brings out the deep, sweet flavor that forms the base of the gravy.

2. Add Flour and Stir

Sprinkle the flour evenly over the cooked onions.

Stir non-stop for 1–2 minutes. You’re making a roux—this thickens the gravy and gives it body. Don’t let the flour burn.

3. Pour In the Broth

Slowly add the vegetable broth while whisking. This keeps lumps away.

Stir in the soy sauce, garlic powder, and black pepper.

Keep whisking over low-medium heat until the gravy thickens. This should take about 3–5 minutes.

4. Taste and Adjust

Give it a taste. Add a pinch of salt if needed. Want a bit more tang? A tiny splash of apple cider vinegar does wonders.

Once it’s glossy and smooth, remove it from heat.

5. Serve

Pour over your favorite dish—mashed potatoes, roasted veggies, lentil loaf, or just toast if times are hard.

Garnish with fresh thyme if you’re feeling fancy.

Special Notes

• You can use whole wheat flour for a nuttier taste.
• Add mushrooms with the onions if you want a heartier flavor.
• If your gravy is too thick, just add more broth a splash at a time.

It thickens more as it cools, so serve it warm.

Nutrition (per serving, ~1/4 cup)

• Calories: 60
• Carbs: 7g
• Fat: 3g
• Protein: 1g
• Sodium: 400mg
• Fiber: <1g
• Sugar: 1g