A thick and wonderful vegetable gravy. This onion and zucchini gravy recipe is the perfect companion to seitan. I thought I made a lot, but demand was much higher than anticipated!
This vegetarian gravy recipe is a delightful addition to many dishes, especially seitan and tofu. The thick gravy coats the main, lending it a rich, comforting taste.
The combination of soy sauce, nutmeg and pumpkin seed oil gives this recipe its deep flavour. Less and it tastes like a strong soup base. More and they overpower the flavour.
If it ends up too runny for your taste, add more locust bean gum and blend again while heating.
Pictured on top of Earthy Seitan with Red Beet.
Cilantro Zucchini and Onion Gravy
3 large 720 gYellow Onionsliced
125 gSweet CreamButter
1 small 100 gZucchinidiced
30 g 1³⁄₄ cupCilantrochopped
500 g 500 mLWater
20 g 4 teaspoonShoyuSoy Sauce
¹⁄₂ teaspoonPumpkin Seed Oil
1 teaspoonLocust Bean Gum
- immersion blender
- medium pot 4l
- Put the sliced onions in the pot and add the butter. Turn to high heat and let the onions caramelize, stirring occassionally for about 5 minutes.
- Clear space in the bottom of the pot and add the zucchini. Let it brown for a couple of minutes.
- Add the coriander, ginger, and water to the pot. Stir and let simmer for 5 minutes.
- Add the salt, nutmeg, soy sauce, pumpkin seed oil and locust bean gum to the pot.
- Using the immersion blender blend into a fine paste. Continue to blend until the gravy thickens.