Jamie Oliver

Jamie Oliver Vegetarian Gravy

Jamie Oliver Vegetarian Gravy

This easy vegetarian gravy from Jamie Oliver is rich, creamy, and full of deep umami flavor. With simple ingredients like chestnuts, porcini mushrooms, and red wine, it’s perfect for any meal. You can make it ahead and adjust the seasoning to your taste, making it a flexible and delicious addition to your dishes.

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Ingredients Needed

  • 1 leek
  • 1 carrot
  • 1 stick of celery
  • 1 onion
  • 1 veg stock cube (or 1 vegetable bouillon cube)
  • 10g (approx. 0.35 oz) dried porcini mushrooms
  • 1 bunch (about 20g or 0.7 oz) of rosemary
  • 15g (approx. 1 tablespoon) unsalted butter
  • 180g (about 6.3 oz) vac-packed chestnuts
  • ½ teaspoon smoked paprika
  • 150ml (about 5 fl oz) red wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon quince or redcurrant jelly

How To Make Vegetarian Gravy

  1. Prepare the vegetables: Trim and wash the leek, carrot, and celery. Peel the onion, then roughly chop all the vegetables. Place them in a large non-stick pan over medium-high heat. Dry-fry for 15 minutes, or until softened and dark golden, stirring regularly and adding splashes of water to prevent sticking, if needed.
  2. Infuse the stock: Crumble the stock cube into a jug with the porcini and rosemary, then cover with 500ml of boiling kettle water (about 17 fl oz) and set aside to infuse.
  3. Add chestnuts and cook: Stir the butter, chestnuts, and paprika into the pan. Cook for 5 minutes, then add the wine, balsamic vinegar, and jelly. Let the liquid cook away, then cool slightly.
  4. Blend the gravy: Tip the contents of the pan into a blender. Pour in the porcini and stock (discarding just the last gritty bit and the rosemary), add 500ml of water (about 17 fl oz), and blitz until smooth – in batches if needed. Season to perfection, tasting, and tweaking.
Jamie Oliver Vegetarian Gravy
Jamie Oliver Vegetarian Gravy

Recipe Tips

  • Cook the vegetables until golden: Make sure the leek, carrot, celery, and onion are well-cooked and dark golden. This brings out the natural sweetness and adds depth of flavor to the gravy.
  • Infuse the stock properly: Let the porcini mushrooms and rosemary steep in the hot water for at least 5 minutes. This step adds rich, earthy flavors to your gravy.
  • Use the right chestnuts: If you can’t find vac-packed chestnuts, use fresh chestnuts or even jarred chestnut puree for the best texture and flavor.
  • Blend until smooth: For a silky, smooth gravy, blend it well. If the texture isn’t as smooth as you like, blend for another minute or two.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover gravy cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 4 days.
  • Freeze: After cooling, transfer the gravy to a freezer-safe container and freeze for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
  • Reheat: Heat the gravy over medium heat for about 5-10 minutes, stirring occasionally, until it’s hot and reaches your desired consistency. Add a splash of water if it thickens too much.

Nutrition Fact

Serving Size: 1 serving (approximately 240g)

  • Calories: 103
  • Total Fat: 2.6g
  • Saturated Fat: 1.1g
  • Total Carbohydrate: 16.1g
  • Dietary Fiber: 1.5g
  • Sugars: 7.6g
  • Protein: 1.8g ​​

Try More Jamie Oliver Recipes:

Jamie Oliver Vegetarian Gravy
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Jamie Oliver Vegetarian Gravy

Author: Imen Dridi Cooking Method:Stovetop Cuisine:British Courses:Side Dish Recipe Keys: V Vegetarian Gravy
Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: minutesTotal time: 30 minutesServings:8 servingsCalories:103 kcal Best Season:Suitable throughout the year

Description

This easy vegetarian gravy from Jamie Oliver is rich, creamy, and full of deep umami flavor. With simple ingredients like chestnuts, porcini mushrooms, and red wine, it’s perfect for any meal. You can make it ahead and adjust the seasoning to your taste, making it a flexible and delicious addition to your dishes.

Ingredients

Instructions

  1. Prepare the vegetables: Trim and wash the leek, carrot, and celery. Peel the onion, then roughly chop all the vegetables. Place them in a large non-stick pan over medium-high heat. Dry-fry for 15 minutes, or until softened and dark golden, stirring regularly and adding splashes of water to prevent sticking, if needed.
  2. Infuse the stock: Crumble the stock cube into a jug with the porcini and rosemary, then cover with 500ml of boiling kettle water (about 17 fl oz) and set aside to infuse.
  3. Add chestnuts and cook: Stir the butter, chestnuts, and paprika into the pan. Cook for 5 minutes, then add the wine, balsamic vinegar, and jelly. Let the liquid cook away, then cool slightly.
  4. Blend the gravy: Tip the contents of the pan into a blender. Pour in the porcini and stock (discarding just the last gritty bit and the rosemary), add 500ml of water (about 17 fl oz), and blitz until smooth – in batches if needed. Season to perfection, tasting, and tweaking.

Notes

  • Cook the vegetables until golden: Make sure the leek, carrot, celery, and onion are well-cooked and dark golden. This brings out the natural sweetness and adds depth of flavor to the gravy.
  • Infuse the stock properly: Let the porcini mushrooms and rosemary steep in the hot water for at least 5 minutes. This step adds rich, earthy flavors to your gravy.
  • Use the right chestnuts: If you can’t find vac-packed chestnuts, use fresh chestnuts or even jarred chestnut puree for the best texture and flavor.
  • Blend until smooth: For a silky, smooth gravy, blend it well. If the texture isn’t as smooth as you like, blend for another minute or two.
Keywords:Jamie Oliver Vegetarian Gravy