Jamie Oliver Vegetarian And Vegan Gravy

Let’s be real: gravy can make or break the plate. Especially at Christmas. You could spend hours perfecting a nut roast, roasties with perfect crunch, golden parsnips… but if your gravy’s dull, it all falls a bit flat, doesn’t it?

This one? It’s not just “good for a veggie gravy” — it’s bloody brilliant. Deep, rich, proper umami-packed goodness with a touch of sweetness from the blackcurrant jam and a sneaky hit of Marmite (don’t panic, it works). I made this for the first time last Christmas and my meat-eating uncle practically drank it. Like from the jug. No joke.

Why You’ll Love It

• Big, deep flavour — thanks to the mushrooms, jam, port, and Marmite magic
• Make-ahead heaven — freeze it weeks before and defrost when needed
• Everyone can eat it — vegan, veggie, and totally satisfying
• You can batch it — double it, triple it, pour it over everything
• Zero waste — strain the gravy, but save those veg bits for soup
• Beats most meat-based gravies, if we’re being honest

Ingredients

• 2 onions
• 2 carrots
• 2 sticks of celery
• 25g dried porcini mushrooms
• Olive oil
• 2 fresh bay leaves
• 2 sprigs fresh thyme
• 2 tbsp port
• 2 tsp blackcurrant jam
• 2 tbsp plain flour
• 2 tsp Marmite
• 2 tbsp tomato purée
• 2 tbsp red wine vinegar
• 1.5 litres organic vegetable stock

How to Make It

Start with a rough chop:

Peel the onions, scrub the carrots (no need to peel unless you want to), and chop everything — carrots, onions, celery, and porcini mushrooms — into chunky bits. Don’t stress about uniformity, it’s all getting strained later.

Build the flavour base:

In a large saucepan, heat a good splash of olive oil over medium. Toss in the chopped veg and your bay leaves and thyme. Let it all fry gently for about 25 minutes, stirring occasionally, until golden and soft and smelling absolutely divine.

Sweeten and deepen:

Stir in the port and blackcurrant jam. Let it bubble and reduce for 5 minutes, getting sticky and a bit glossy. This bit is where it really starts to smell like Christmas in a pan.

Thicken the base:

Sprinkle in the flour and stir it through — let it toast a little. Then add in the Marmite, tomato purée, and vinegar. Stir, stir, stir. It’ll look like a hot mess — that’s perfect.

Add the stock and simmer:

Pour in the veg stock. Scrape up any brown bits from the bottom and bring to a boil, then lower the heat and simmer for 10–15 minutes until it thickens. Give it a taste — this is your moment to adjust salt, pepper, or even a splash more port if you’re feeling bold.

Strain the magic:

Pour everything through a coarse sieve into a big bowl or jug. Press down on the veg with the back of a spoon to squeeze out every last drop of flavour. Don’t rush this part — gold lives in those final drips.

Chill it, save it, reheat later:

Let the gravy cool completely before portioning it into jars, tubs, or freezer bags. Label it (future you will thank you) and tuck it into the fridge or freezer until needed.

When it’s gravy time:

Take it out as your roast goes in. Gently reheat it in a pan, stirring occasionally, until it’s hot and pourable. Then drown your plate in it.

Common Mistakes and How to Dodge Them

Why does my gravy taste flat?
It probably needs acid (vinegar) or umami (Marmite). Or a pinch more salt. Taste and tweak — always.

It’s too thin, help!
Let it simmer longer to reduce. Or mix a little flour with cold stock and stir it in for a quick fix.

Why is it bitter?
That can happen if you burn the onions or over-toast the flour. Keep the heat medium and stir gently — it’s a slow dance, not a sprint.

Do I really need all these ingredients?
You can skip or sub a few, but for full flavour, the combo is magic. That said — no port? Use red wine. No jam? Try cranberry sauce.

Storage and Reheating

This gravy is made for batch prep. Once cooled, store in airtight containers or freezer bags. It keeps in the fridge for 4–5 days or in the freezer for up to 3 months.

Reheat gently in a saucepan over low heat, stirring now and then. Add a splash of water or stock if it’s thickened too much. Avoid the microwave unless you’re desperate — it can make the texture go weird.

Frequently Asked Questions

Can I make this without Marmite?
You can — but you’ll lose that deep, savoury punch. Try soy sauce or miso paste as a swap.

What’s a good port substitute?
Red wine, sherry, or even a splash of balsamic vinegar and water. Just something dark and rich.

Can I thicken it more?
Yes — just whisk a little flour or cornstarch with cold water and stir it in while heating.

Is it okay to skip straining?
Technically yes, but it won’t be smooth. If rustic’s your vibe, go for it. Just remove the herb stems first.

Nutrition Facts (Per Serving):

• Calories: 85 kcal
• Fat: 3g
• Carbs: 11g
• Protein: 2g
• Sodium: 410mg
• Sugar: 6g