Vegetarian Gravy {Make Ahead Recipe}

A gravy boat with vegetarian gravy inside, sitting on a white table with a spoon and potatoes just out of shot.

4.95 from 20 votes

Vegetarian Gravy {Make Ahead Recipe}

This easy Vegetarian Gravy is a foolproof recipe for cooking up rich, satisfying and flavour-filled gravy for your special meat-free dinners. You can also make a batch ahead of time to use another day for ultimate kitchen convenience!

Prep Time10

Cook Time2 10

Total Time2 20

Course: Side Dish

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

2 tbsp Olive oil
2 Onions
2 Leeks
4 Carrots
4 Celery sticks
1 bulb Garlic
2 tbsp Tomato puree
10 g Fresh thyme
2 Bay leaves
2 Vegetable stock cubes
1500 ml Water
180 ml White wine
25 g Cornflour
2 tbsp Dark soy sauce
2 tbsp Redcurrant jelly
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 200c fan/220c conventional/Gas mark 6.
Start by preparing the vegetables, cut the tops and bottom off each onion, remove the outmost later of skin, but leave on as much as you can, then cut in half, and each half into quarters. Cut the leeks, carrots and celery into 2cm chunks (you can leave the carrots unpeeled). Cut the top off of the garlic bulb.
Put all of your vegetables on to a baking tray, drizzle with the olive oil, and a good seasoning of salt and pepper.
Put into the oven and set a timer for 50 minutes.
When the timer goes off remove the tray from the oven give everything a good shake and add in tomato puree and fresh thyme. Return to the oven for 10 minutes.
When the vegetables have finished cooking and have turned very brown, put them into a large saucepan, carefully squeeze the garlic out of its skin in to the vegetables, add in the bay leaves, stock cubes, water and white wine. Bring to the boil, and simmer for 1 hour (it should be bubbling).
Strain the mixture into a large bowl, discarding the vegetables. Pour the gravy back into the saucepan.
Put the cornflour into a small dish and add just enough of the gravy to make a smooth paste. Now pour the paste back into the saucepan of gravy (we use this method to avoid flour lumps). Mix well. Add in soy sauce and redcurrant jelly.
Cook over a low heat for a further 5-10 minutes until thickened, whisking often to avoid any lumps.

Notes

Nutritional values: These values are very approximate as they don’t account for the discarded ingredients after straining.

Make ahead of time: If you’re making this ahead of time, just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Freeze in one batch or several. Defrost thoroughly in the fridge overnight or in the slow cooker.

Nutrition