Easy vegan gravy recipe
This easy vegan gravy recipe is packed with flavour. Roasting stacks of veg with fragrant herbs before cooking down with vegan white wine, vegetable stock and a little Marmite (for extra kick) gives a rich, flavourful gravy that's the ideal finishing touch for a vegan Christmas dinner. Save time on the day itself by making ahead and freezing.
See method- Makes about 750ml (serves 6-8)
- 10 mins to prepare and 1 hour 5 mins to cook
- 36 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 2 onions, cut into 2cm dice
- 2 carrots, cut into 2cm dice
- 2 celery sticks, cut into 2cm dice
- 1 thyme sprig
- 1 tbsp vegetable oil
- 1 tsp tomato purée
- 2 tbsp plain flour
- 125ml vegan dry white wine, such as Yellow Tail Pinot Grigio (optional)
- vegetable stock pots (to make 1.25ltr stock)
- 1-2 tsp Marmite
Each serving contains
- Energy
- 150kJ 36.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 1.6g
- Sugars
- 1g
of the Reference intake
Carbohydrate 3.8gProtein 0.8gFibre 0.4g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Place the onions, carrots, celery and thyme in a large flameproof roasting tin. Toss together with the oil, lightly season and roast for 20 mins.
- Stir through the tomato purée and cook in the oven for a further 15-20 mins until the vegetables are a little charred.
- Put the roasting tin on the hob over a medium heat. Stir in the flour until well incorporated, pressing down on the vegetables to extract as much flavour as possible, then pour over the wine, if using, and cook until evaporated.
- Pour in the stock and stir through 1 tsp Marmite. Bring up to the boil and cook for 10-15 mins more until the mixture starts to thicken. Strain through a sieve and add another tsp of Marmite to taste.
- See more Vegan recipes
