Hold on to your brunch biscuit, people.

Recently, I posted this photo of me and a giant breakfast bowl swimming in gravy.

And I got several comments about the lack of decent vegetarian gravy recipes. This my food friends is the real deal veg gravy. Trust me because I pretty much ate all that AND had the gravy on mashed potatoes the night before. It was a gravy drenched weekend.

So, where did I eat the BEST vegan biscuits and gravy?

My favorite of all veggie restaurants, The Chicago Diner. If you’re ever in Chicago– just go. Seriously. I’ve gushed about this place before and you’ve gotta eat there. Everything on the menu is a vegan/vegetarian dream come true.

Yeah, but it’s brunch time, HERE– I need a veggie gravy recipe now.

Luckily, I’ve bought all their cookbooks and below is the recipe for ultimate gravy goodness. Eat hearty and enjoy every last lick of that plate.

The Chicago Diner’s White Sage Gravy from The New Chicago Diner Cookbook

Yield: 4 Cups

Vegetarian Gravy Ingredients:

1 cup vegan margarine like Earth Balance

2 cups minced onion

1 cup rice flour

2 tablespoons vegetable bouillon dissolved in 1/4 cup soy milk

8 cups water or vegetable stock

2 tablespoons onion powder

2 tablespoons fresh chapped sage or 1 teaspoon dried sage

1 tablespoon dried marjoram

1 tablespoon nutritional yeast flakes

1 tablespoon white pepper

Sea salt and freshly ground black pepper to taste

How to cook gravy:

1. In a large saucepan over medium heat, melt the margarine. Add the onion and saute until it is  caramelized.
2. Slowly sift the flour into the saucepan, whisking constantly until it is completely blended. Cook for 5 minutes, stirring constantly, until a golden brown roux forms.
3. Slowly add the vegetable stock and water to the saucepan, still whisking constantly.
4. Add all of the remaining ingredients to the saucepan. Raise the heat to medium-high and bring to a boil. Lower the heat to low and simmer the gravy for 8 minutes, until the desired thickness is reached. Remove from the heat and transfer to a gravy boat.

Cooks’ Note: You can easily thicken up a too-thin gravy by slowly adding 1 tablespoon of flour or nutritional yeast flakes, but be sure to whisk vigorously and constantly while adding it to avoid lumps.