This delicious and easy Vegetarian and Vegan Gravy by Jamie Oliver is perfect for any plant-based meal. Rich, savory, and packed with flavor, it’s made with simple, wholesome ingredients like mushrooms, herbs, and vegetable stock. Ideal for pairing with roasts or a nut roast, it’s a comforting addition to your dinner table.
Ingredients Needed
- 2 onions (about 2 medium)
- 2 carrots (about 2 medium)
- 2 sticks of celery
- 25g (0.88 oz) dried porcini mushrooms
- Olive oil (for frying)
- 2 fresh bay leaves
- 2 sprigs of fresh thyme
- 2 tablespoons (30 ml) port
- 2 teaspoons (10 g) quality blackcurrant jam
- 2 tablespoons (15 g) plain flour
- 2 teaspoons (10 g) Marmite
- 2 tablespoons (30 g) tomato purée
- 2 tablespoons (30 ml) red wine vinegar
- 1.5 litres (6 cups) organic vegetable stock
How To Make Vegetarian And Vegan Gravy
- Prepare the vegetables: Peel the onions, wash the carrots, then roughly chop the onions, carrots, celery, and porcini mushrooms.
- Cook the vegetables: Place everything in a large pan with a splash of olive oil and the bay leaves and thyme. Fry over medium heat for 25 minutes, stirring occasionally, until the vegetables start to turn golden.
- Add the liquids and jam: Pour in the port and add the blackcurrant jam. Cook for an additional 5 minutes, stirring until the mixture becomes sticky and caramelized.
- Stir in the flour and other ingredients: Add the plain flour, followed by the Marmite, tomato purée, and red wine vinegar. Stir to combine well.
- Add the stock and simmer: Pour in the vegetable stock, bring it to a boil, then reduce the heat and simmer for around 10 minutes, or until the gravy thickens to your desired consistency.
- Strain the gravy: Pass the gravy through a coarse sieve into a large bowl, using the back of a spoon to push through all the flavors.
- Season and store: Taste and season to your liking, then allow the gravy to cool to room temperature. Store it in containers or bags in the fridge or freezer until needed.
- Reheat and serve: On the day you plan to serve, defrost the gravy (if frozen) when your nut roast is in the oven. Reheat in a pan until hot and ready to serve.
Recipe Tips
- Sauté the vegetables well: Don’t rush the frying step. Let the onions, carrots, and celery cook until golden brown to bring out their natural sweetness and rich flavor.
- Stir constantly when adding flour: After adding the flour, stir continuously to avoid lumps and ensure a smooth, silky gravy.
- Taste and season carefully: Adjust the seasoning with salt and pepper at the end. Marmite adds saltiness, so be cautious when adding extra salt.
- Cool before storing: Let the gravy cool to room temperature before storing in the fridge or freezer. This helps maintain its texture when reheating.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover gravy cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: After cooling, store the gravy in a freezer-safe container or bag. It will be kept in the freezer for up to 3 months. To use, thaw it in the fridge overnight before reheating.
- Reheat: Pour the gravy into a pan and heat over medium heat for about 5-10 minutes, stirring occasionally, until it’s hot and bubbling.
Nutrition Fact
Serving Size: 1 cup (240 ml)
- Calories: 105
- Total Fat: 2.7g
- Saturated Fat: 0.3g
- Total Carbohydrate: 16.3g
- Dietary Fiber: 2g
- Sugars: 11g
- Protein: 4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Harissa Cauliflower Traybake
- Jamie Oliver Vegetarian Spiced Cauliflower Rice Pie
- Jamie Oliver Vegetarian Mac And Cauliflower Cheese
- Jamie Oliver Vegetarian Cauliflower Cheese Spaghetti
Jamie Oliver Vegetarian And Vegan Gravy
Description
This delicious and easy Vegetarian and Vegan Gravy by Jamie Oliver is perfect for any plant-based meal. Rich, savory, and packed with flavor, it’s made with simple, wholesome ingredients like mushrooms, herbs, and vegetable stock. Ideal for pairing with roasts or a nut roast, it’s a comforting addition to your dinner table.
Ingredients
Instructions
- Prepare the vegetables: Peel the onions, wash the carrots, then roughly chop the onions, carrots, celery, and porcini mushrooms.
- Cook the vegetables: Place everything in a large pan with a splash of olive oil and the bay leaves and thyme. Fry over medium heat for 25 minutes, stirring occasionally, until the vegetables start to turn golden.
- Add the liquids and jam: Pour in the port and add the blackcurrant jam. Cook for an additional 5 minutes, stirring until the mixture becomes sticky and caramelized.
- Stir in the flour and other ingredients: Add the plain flour, followed by the Marmite, tomato purée, and red wine vinegar. Stir to combine well.
- Add the stock and simmer: Pour in the vegetable stock, bring it to a boil, then reduce the heat and simmer for around 10 minutes, or until the gravy thickens to your desired consistency.
- Strain the gravy: Pass the gravy through a coarse sieve into a large bowl, using the back of a spoon to push through all the flavors.
- Season and store: Taste and season to your liking, then allow the gravy to cool to room temperature. Store it in containers or bags in the fridge or freezer until needed.
- Reheat and serve: On the day you plan to serve, defrost the gravy (if frozen) when your nut roast is in the oven. Reheat in a pan until hot and ready to serve.
Notes
- Sauté the vegetables well: Don’t rush the frying step. Let the onions, carrots, and celery cook until golden brown to bring out their natural sweetness and rich flavor.
- Stir constantly when adding flour: After adding the flour, stir continuously to avoid lumps and ensure a smooth, silky gravy.
- Taste and season carefully: Adjust the seasoning with salt and pepper at the end. Marmite adds saltiness, so be cautious when adding extra salt.
- Cool before storing: Let the gravy cool to room temperature before storing in the fridge or freezer. This helps maintain its texture when reheating.
Jamie Oliver Vegetarian And Vegan Gravy