Brown Gravy


• 4 c. cold water
• ¼ c. Braggs liquid aminos
• 1 tsp. McKay’s beef Seasoning
• ½ c. raw onions
• ½ c. + 3 Tbsp. unbleached white flour
• 1 Tbsp. oil


  1. In a blender, blend the onions, 1 ½ cups cold water, McKay’s beef seasoning, Braggs liquid aminos, and flour until really smooth.
  2. Pour into a medium sized pan and add the rest of the water and the oil. 
  3. Heat over high heat, stirring constantly, until gravy boils and thickens.
  4. Remove from heat and pour into a gravy bowl. The gravy will thicken as it stands.
Browse Cook(s): Linda Johnson
Browse Theme(s): Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.