Make-ahead vegetarian gravy

Vegetarian gravy

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(37 ratings)

Prep: 10 mins Cook: 35 mins


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
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  • 1 onion, chopped



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

  • 2 carrots, finely diced



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

  • 2 celery sticks, finely chopped



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

  • 2 bay leaves
  • 1 large thyme sprig


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

  • large knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp sugar



    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…


  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.

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Comments, questions and tips

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20th Apr, 2020
Hubby made this for our daughter to go with Beetroot Wellington. This gravy is gorgeous and the rest of us are meat eaters but we all said we could eat it with a hunk of bread, it’s so delicious.
Saint Marys-Saint's picture
Saint Marys-Saint
3rd Feb, 2019
This is a Vegetarian Gravy, is it not? Then why is this added to the recipe? vegetable stock (or chicken or beef stock, if you prefer)
20th Apr, 2020
Because the creator of the recipe has made it adaptable?
madmrsmonkey's picture
2nd Jan, 2019
This tasted like minestrone soup... I used half the amount of tomato puree and yet it tasted strongly of tomato. Not what I would call a gravy at all. Ended up throwing away and using Bisto granules!
25th Jun, 2018
Great gravy recipe - now have some on standby in the freezer. Didn't use Marmite but the flavour was lovely and went well with my veggie pie and green beans for a quick Monday night tea.
20th Nov, 2016
Made this as my first time making gravy and I really enjoyed making it. Really easy and tasty. Will definitely make again
19th Nov, 2016
I have never made gravy before and this is great. Slight sweet and sticky. I agree with the comments below re: sugar, tomato and soya sauce. I did add another roux to get the thickness I wanted.
18th Oct, 2015
Everyone really enjoyed this and perfect for vegetarians. I recommend!
26th Dec, 2014
Absolutely delicious. Made this for the first time for Christmas dinner yesterday. Be cautious on the amount of tom puree. I only added about 1 tsp and I felt that was enough and only about 1 tsp of sugar. I didn't add the soy at the end either. With the tom puree I think there is a danger of it being too acidic and didn't want the overriding flavour to be that of tomato. I kept tasting and at the end added a touch more sugar to counter the acidity from tomato puree and it was the best gravy I've made.
emmapr's picture
22nd Dec, 2014
Have just made this ahead of time for Christmas lunch and it's absolutely cracking. I used beef stock, as it's to go with beef Wellington. I didn't use the sugar, but added some redcurrant jelly, did use marmite and half the tom purée stated. I missed out the soy sauce as just didn't think it sounded right in the recipe. Also, to save any waste, have whizzed up the strained veggies for my 9 month old's tea.


18th Jan, 2018
Can I make it two days before and put in fridge?
goodfoodteam's picture
22nd Jan, 2018
Thanks for your question. Yes you can, cover the surface with clingfilm and refrigerate. Remove and reheat in a saucepan.
12th Dec, 2017
I made this at the weekend (using veg stock as needed to be vegetarian) and it's really sweet despite following recipie to the letter. What can I do to balance it out a bit and reduce the sweetness to make it more gravy flavoured?
goodfoodteam's picture
15th Dec, 2017
Thanks for your question. We'd recommend adding an extra splash of soy sauce or an additional teaspoon of Marmite. Both are quite salty so either/or will be best.
5th Dec, 2017
Hi. Can I check how you would best recommend defrosting this gravy? Thank you!
goodfoodteam's picture
10th Dec, 2017
Thanks for your question. You can defrost it overnight in the fridge or in the microwave.
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