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Vegan gravy base in a gravy jug

Vegan gravy

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

Serve this vegan gravy as is for vegetarians and vegans, or use it as a make-ahead base for any other gravy. Vegetable skins add lovely colour and flavour

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving (10)
HighlightNutrientUnit
kcal80
low infat4g
saturates0.4g
carbs7g
sugars2g
fibre1g
protein2g
salt0.6g
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Ingredients

  • 1 onion, unpeeled, roughly chopped
  • 2 carrots, unpeeled, roughly chopped
  • 4 mushrooms, sliced
  • 3 tbsp sunflower oil
  • 3 thyme sprigs
  • 3 bay leaves
  • 1 tsp light brown soft sugar
  • 1 tbsp tomato purée
  • 3 tbsp plain flour
  • 1 tsp yeast extract
  • 1 tbsp red wine vinegar (check the label to ensure it’s vegan)
  • 150ml red wine or port (check the label to ensure it’s vegan)
  • 1.2 litres vegetable stock (check the label to ensure it’s vegan)
  • 1 tbsp soy sauce

Method

  • STEP 1

    Heat a large, dry saucepan or flameproof casserole over a high heat and cook the onions and carrots for 3 mins until they start to squeak and burn a little. Add the mushrooms and continue to cook for 2 mins. When everything is starting to scorch, drizzle over the oil, scatter in the herbs and sizzle everything for 3 mins until softened.

  • STEP 2

    Scatter in the sugar and leave to caramelise for 1 min, then stir in the tomato purée and cook for 2 mins more until everything is deep red. Stir in the flour to make a thick paste and cook for another 2 mins, then stir in the yeast extract, splash in the red wine vinegar and simmer for another minute.

  • STEP 3

    Pour over the red wine and bubble for 5 mins to reduce, then add the stock and soy sauce. Bring to the boil, then turn the heat down to simmer gently for 30 mins. Strain the gravy through a fine sieve, pressing the veg against the mesh to extract all the flavour. Once cool, will keep in an airtight container in the fridge for three days or the freezer for up to six months. To reheat, stir in a pan over a low heat.

Goes well with

Recipe from Good Food magazine, November 2021

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