Veggie gravy recipe
This vegetarian-friendly gravy recipe will add a hit of savoury flavour to any roast dinner. It's so rich and flavoursome (thanks to a combination of stocks and aromatic wholegrain mustard) that you won't even be able to tell that it's meat-free.
See method- Serves 8
- 10 mins to prepare and 1 hour 5 mins to cook
- 117 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 4 tbsp olive oil
- 600g pack frozen classic vegetable base mix
- 4 garlic cloves, sliced
- 10g fresh rosemary
- 50g plain flour
- 450ml pack Tesco Finest vegetable stock
- 2 tbsp wholegrain mustard
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Shop ingredientsEach serving contains
- Energy
- 485kJ 117.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.7g
- Sugars
- 4g
of the Reference intake
Carbohydrate 9.9gProtein 1.9gFibre 2.7g
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Method
- Heat 1 tbsp olive oil in a large saucepan over a medium-high heat. Add frozen vegetable base mix, 4 sliced garlic cloves and the fresh rosemary leaves. Cook, stirring until the water has evaporated.
- Reduce the heat and cook gently for 20-30 mins until golden. Stir in 3 tbsp olive oil, then add plain flour; cook, stirring for 2-3 mins.
- Pour in Tesco Finest vegetable stock and 1ltr boiling water. Bring to the boil, then simmer gently for 30 mins until thickened, stirring occasionally and scraping up any bits stuck to the pan.
- Sieve into a freezer-proof container. Stir through 1 tbsp wholegrain mustard; season. Cover and freeze for up to 3 months, or chill for up to 3 days. To serve, slowly reheat the defrosted gravy and bring to the boil.
- See more Christmas side dish recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
