Easy Vegetarian Gravy From Scratch
Not only can you make this easy vegetarian gravy ahead of time, but it's entirely plant-based, making it suitable for vegans too. Spoon it over sausages and mash or drizzle it generously over a roast dinner. Either way, it's rich and deeply savoury, quietly nutritious and ties the whole plate together beautifully.
Servings: 8 servings
Calories: 63kcal
Ingredients
- 25 ml extra virgin olive oil (2 tbsp)
- 1 onion peeled and chopped
- 1 carrot scrubbed, topped, tailed and diced
- 1 stick celery scrubbed and diced
- 100 g sweet potato scrubbed and diced
- ¼ tsp sea salt
- 1 clove black garlic
- 20 g plain flour (all purpose flour) (2 tbsp) use gluten-free flour if needed
- 1 tsp brewer's yeast powder can use marmite instead
- 500 ml vegetable stock (made with 2 tsp veg bouillon)
- 1 tbsp tamari (affiliate link)
- 1 tbsp pickle juice or use 2 tsp red wine vinegar and 1 tsp redcurrant jelly
- 1 sprig fresh rosemary
- 4 sprig fresh thyme
- 1 bay leaf
- good grinding of black pepper
Instructions
- In a wide saucepan, fry the vegetables in the oil over a moderate heat for fifteen to twenty minutes or until they start to caramelise around the edges. After the first five minutes, add the salt then cover the pan with a lid and turn the heat down slightly. They will cook faster this way.25 ml extra virgin olive oil, 1 onion, 1 carrot, 1 stick celery, 100 g sweet potato, ¼ tsp sea salt
- Throw in the black garlic, then sprinkle the flour over the veg along with the brewers yeast, if using. Stir it in and let it cook out for a couple of minutes.1 clove black garlic, 20 g plain flour (all purpose flour), 1 tsp brewer's yeast powder
- Add the stock, a third at a time. Stir well after each addition and keep stirring as the mixture thickens. This will help to avoid any lumps.500 ml vegetable stock
- Add the herbs, soy sauce and pickle juice. Bring the sauce to a simmer, cover the pan and cook for five minutes.1 tbsp tamari (affiliate link), 1 tbsp pickle juice, 1 sprig fresh rosemary, 4 sprig fresh thyme, 1 bay leaf
- Turn the heat off, then remove the bay leaf and herb stalks, being careful not to burn yourself. Blend the gravy until smooth. You can use a stick blender for this or a jug blender.
- If you want a super smooth gravy, you might want to pass it through a sieve. Otherwise, add the black pepper, then bring the gravy back to the boil. Simmer for a couple of minutes or until you get the consistency you want. Add more water if it's too thick or simmer for a bit longer if it's too thin.good grinding of black pepper
- Taste test and add a bit more salt, pepper or tamari if needed. Pour into a warmed gravy boat or jug and serve immediately.
Notes
Makes 500ml gravy and serves 8-12 depending on how much gravy everyone likes.
Can swap 100ml of the veg stock for red wine or even port, if liked.
Will keep in a sealed container in the fridge for three days or the freezer for three months.
Add any leftovers to soups, stews or casseroles.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 63kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 493mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3227IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg