Make-ahead vegetarian gravy

Vegetarian gravy

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(29 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
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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.

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Comments, questions and tips

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bingylala72
9th Dec, 2011
Why would you make a vegetarian gravy with chicken or beef stock?!
pollyparrot2
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.
zetallgerman
22nd Feb, 2011
1.05
Just to add, naturally this is a good attempt for a vegetarian gravy. Jamie Oliver's isn't veg-only, after all.
zetallgerman
22nd Feb, 2011
1.05
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!
debbiemassey
31st Dec, 2010
5.05
Absolutely gorgeous. I'd be lost without this fab gravy recipe. Freezes well and goes great with vegetarian shepherds pie
tillyfloss80's picture
tillyfloss80
16th Dec, 2010
4.05
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.
grandmagrandad
16th Dec, 2010
i would use vegemite instead of marmite for a true veggie gravy.
scrappydoo
5th Dec, 2010
3.05
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

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