Make-ahead vegetarian gravy

Vegetarian gravy

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

  • 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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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
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!
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.
25th Dec, 2012
Beautiful flavoursome gravy. Threw in whatever winter herbs I could find in the garden. Great success!
24th Dec, 2012
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
18th Dec, 2012
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.
1st Sep, 2012
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.
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..
15th Dec, 2011
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 :-(
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’.


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