Veggie gravy in a small jug

Veggie gravy

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(1 ratings)

Prep: 20 mins Cook: 45 mins


Serves 4 (makes about 400ml)

Make this veggie gravy ahead of time and freeze for a later date. It makes an ideal accompaniment to a veggie toad-in-the-hole or nut roast

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal139
  • fat6g
  • saturates1g
  • carbs18g
  • sugars9g
  • fibre2g
  • protein2g
  • salt0.8g
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  • 1 onion, chopped



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

  • 2 carrots, finely chopped (about 200g)



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

  • 2 celery sticks, finely chopped (about 200g)
  • 2 bay leaves
  • 1 large thyme sprig
  • large knob of butter (or 2 tbsp olive oil)



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

  • 1 tbsp golden caster sugar
  • 2 tbsp plain flour
  • 2 tsp Marmite (optional)
  • 1 tbsp tomato purée
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1l vegetable stock


  1. Gently cook the veg, herbs and butter in a pan for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook for 1-2 mins until a little caramelised. Stir in the flour and combine well. Add the Marmite, if using, tomato purée and vinegar. Pour over the stock a little at a time stirring as you go.

  2. Simmer everything together until you have a thickened sauce, this will take about 30 mins. Sieve, then add soy sauce and a touch more Marmite to season and colour, if you like. Will freeze for up to two months.

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Comments, questions and tips

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24th Mar, 2019
Just made this to go with a nut roast and it was really delicious! Highly recommended, thank you.
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