Make-ahead vegetarian gravy

Vegetarian gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(29 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Dec, 2011
Why would you make a vegetarian gravy with chicken or beef stock?!
4th Aug, 2011
I don't understand the amount of stock in the list of ingredients. " 1l" Is that 1 stock cube? Or does the mark after 1 mean 1 litre of stock? I feel there is something unclear here but no-one else has flagged this up.
22nd Feb, 2011
Just to add, naturally this is a good attempt for a vegetarian gravy. Jamie Oliver's isn't veg-only, after all.
22nd Feb, 2011
Not too keen on this recipe... somehow felt a bit thin and lacking flavour. I recently tried *Jamie Oliver's Get-Ahead Gravy* made by roasting chicken wings, bacon, vegetables and herbs in the oven... well worth the effort and everyone literally lapped it up!
31st Dec, 2010
Absolutely gorgeous. I'd be lost without this fab gravy recipe. Freezes well and goes great with vegetarian shepherds pie
tillyfloss80's picture
16th Dec, 2010
Was worried the gravy would be too tomato-y as it was cooking but was delicious. Enjoyed with Sunday roast (pork) and loads of fluffy mash. A lovely, subtle flavour. Didn't have any fresh thyme so used a teaspoon of dried instead.
16th Dec, 2010
i would use vegemite instead of marmite for a true veggie gravy.
5th Dec, 2010
Tried this for the first time today and found although a good base the tomato flavour was too prominent for me. Didn't have any marmite so added some mushroom ketchup for extra depth. Would use it again but need to adapt it to suit my taste buds a bit


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?