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Vegetarian gravy New-recipe-icon

Make this vegetarian gravy ahead of time and keep in the freezer to pair with veggie sausages, or meat. Great for a tasty, fuss-free supper

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 84
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 8
  • Protein 2
  • Fat 4
  • Fibre 2
  • Salt 0.66

Nutrition per serving

  • Calories 84
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 8
  • Protein 2
  • Fat 4
  • Fibre 2
  • Salt 0.66

Ingredients

  • 1 onion, chopped
  • 2 carrots, finely diced
  • 2 celery sticks, finely chopped
  • 2 bay leaves
  • 1 large thyme sprig
  • large knob of butter
  • 1 tbsp sugar
  • 2 tbsp plain flour
  • 1 tsp Marmite (optional, but it does add colour and depth)
  • 1 tbsp tomato purée
  • 2 tbsp red wine vinegar
  • 1l vegetable stock (or chicken or beef stock, if you prefer)
  • soy sauce, to taste

Method

  1. Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelised.

  2. Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar. Pour over the stock, then simmer everything together until you have a thickened sauce. 

  3. Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.