Make-ahead vegetarian gravy

Vegetarian gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(27 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 6 - 8

Make this vegetarian gravy ahead of time and keep in the freezer to pair with veggie sausages, or meat. Great for a tasty, fuss-free supper

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal84
  • fat4g
  • saturates2g
  • carbs11g
  • sugars8g
  • fibre2g
  • protein2g
  • salt0.66g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, finely diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 bay leaves
  • 1 large thyme sprig

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • large knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp plain flour
  • 1 tsp Marmite (optional, but it does add colour and depth)
  • 1 tbsp tomato purée
  • 2 tbsp red wine vinegar
  • 1l vegetable stock (or chicken or beef stock, if you prefer)
  • soy sauce, to taste
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

Method

  1. Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelised.

  2. Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar. Pour over the stock, then simmer everything together until you have a thickened sauce. 

  3. Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
spot-the-dog
16th Jan, 2014
I agree with some of the comments that it is strong on the tomato. I made it as a get-ahead for friends coming to roast pork Sunday lunch, but no way would I serve it. Instead I put it all in the slow-cooker with skirt beef and it was absolutely delicious.
katrinaridout's picture
katrinaridout
30th Dec, 2013
Superb recipe that worked very well with turkey juices. I've never been great at making good gravy but for me this was simple, saved time and has now been saved to my xmas collection!
katebeavon1
18th Jan, 2013
Really nice. Only problem I have is that I can't get it to thicken! Also really nice for a veggie cottage pie too. Really tasty.
valsiewalsie
25th Dec, 2012
5.05
Beautiful flavoursome gravy. Threw in whatever winter herbs I could find in the garden. Great success!
kimbo84
24th Dec, 2012
5.05
Just made this for the veggies at Christmas. It is lovely wish I had not faffed about making Jamie's freeze ahead gravy this is much nicer. Next year only making 1 gravy
catree
18th Dec, 2012
4.05
Used just a little tomato puree-added a splash of balsamic vinegar and sherry to taste. Forgot the flour!!-so just thickened with some cornflour at the end. Hope to serve with a nut loaf on Christmas Day along with cranberry sauce-may had some of the cranberry sauce to the gravy as used by Jamie Oliver in his make ahead Turkey Christmas Gravy. Will freeze and reheat on the day.
blodyn
1st Sep, 2012
5.05
Absolutely love this gravy. I've been looking for an alternative to the horrid veggie granules. I make this regularly and freeze portions. I leave out the tomato purée and it is totally delicious.
stephie_kay
23rd Dec, 2011
How long did you simmer this for roughly? Im making it at the moment and dont want to take it off the heat yet in case it does get thicker later..
queenofthepenguins
15th Dec, 2011
1.05
I will probably try this again, but without the tomato, which was completely overpowering, and spoiled it. I used it with shepherds pie, but you wouldn't want it anywhere near a Sunday dinner :-(
n1ckyregan
13th Dec, 2011
I made this gravy on Sunday and it was vile. When you first start eating it doesn't taste too bad, but there is a bad after taste. It might be ok without the tomato purée and the soy sauce, but I won’t be trying it. If you want a good gravy Jamie Oliver has a recipe for a gorgeous ‘get ahead gravy’.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?