Easy vegan gravy recipe

Name: Easy vegan gravy
Yield: Makes about 750ml (serves 6-8)
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

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

Shop your ingredients

Tesco Brown Onions Loose
2 onions, cut into 2cm dice
£0.11
£0.95/kg
Tesco Carrots Loose
Aldi Price Match
2 carrots, cut into 2cm dice
£0.11
£0.69/kg
Tesco Celery Sticks 250G
2 celery sticks, cut into 2cm dice
£0.90
£3.60/kg
Tesco Fresh Cut Thyme 20G
Aldi Price Match
1 thyme sprig
£0.50
£25.00/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
1 tbsp vegetable oil
£1.45
£1.45/litre
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
2 tbsp plain flour
£0.70
£0.47/kg
Yellow Tail Pinot Grigio 18.7Cl
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Premix Cans
Offer valid for delivery from 02/10/2026 until 28/02/2027
125ml vegan dry white wine, such as Yellow Tail Pinot Grigio (optional)
£2.95
£15.78/litre
Oxo Ready To Use Stock Signature Vegetable 500ML
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
vegetable stock pots (to make 1.25ltr stock)
£2.50
£5.00/litre
Marmite Yeast Extract Spread 125G
1-2 tsp Marmite
£2.50
£20.00/kg
Tesco Tomato Puree 200G
Aldi Price Match
1 tsp tomato purée
£0.59
£2.95/kg

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.