There’s a moment — right when the roasties come out of the oven, the nut roast is golden, the table’s nearly set — when you remember: gravy. You need gravy. And not just any brown-ish sauce. The kind that makes you want to drown your entire plate in it. That’s this one.
I made it the first time out of desperation. We had vegetarians coming for Sunday roast, and I refused to settle for a bland stock cube affair. Chestnuts, red wine, smoked paprika — sounds fancy, but really, it’s just throwing a bunch of lovely earthy things into a pan and letting them work their magic. The end result? Rich, velvety, ridiculously good.
Why You’ll Love It
- Proper flavour — wine, chestnuts, mushrooms, and a hint of sweet richness
- Totally meat-free but deeply savoury
- Blends up silky smooth (no lumpy bits here)
- Great for making ahead and freezing
- Makes everything on your plate taste better
- Goes with more than just roast — try it over mash, pies, or lentil loafs too
Ingredients
- 1 leek
- 1 carrot
- 1 stick of celery
- 1 onion
- 1 vegetable stock cube
- 10g dried porcini mushrooms
- 1 bunch rosemary (about 20g)
- 15g unsalted butter
- 180g vacuum-packed chestnuts
- ½ tsp smoked paprika
- 150ml red wine
- 2 tbsp balsamic vinegar
- 1 tbsp quince or redcurrant jelly
How to Make It
Rough chop and dry-fry the base:
Trim and wash the leek, carrot, and celery, then peel the onion. Roughly chop the lot and throw them into a large non-stick pan on medium-high heat. No oil yet — we’re dry-frying for a slightly charred flavour. Stir now and then for about 15 minutes until everything softens and goes dark golden. If it starts to stick, splash in a bit of water — it’s not cheating.
Infuse the mushroom stock:
While the veg is doing its thing, crumble your stock cube into a jug. Add the dried porcini and rosemary, then pour over 500ml boiling water from the kettle. Let it steep — it’ll smell woodsy and wonderful.
Add the chestnuts and paprika:
Once your veg is ready, stir in the butter, chestnuts, and smoked paprika. Let it all mingle for 5 minutes or so, just enough for the chestnuts to soften and soak in flavour.
Deglaze with wine and vinegar:
Pour in the red wine, balsamic vinegar, and your spoonful of jelly. Stir everything well, scraping any sticky bits off the pan, and let it bubble away until the liquid reduces. Smells unreal at this point — don’t be surprised if someone wanders into the kitchen.
Blend it all up:
Take the rosemary stalks out of the mushroom stock and discard the very bottom gritty bit. Tip your cooked veg into a blender (or do this in batches if needed), pour in the mushroom stock plus another 500ml fresh water, and blend until smooth. Super smooth. Like velvet.
Taste and tweak:
Pour the blended gravy back into a clean pan. Warm it gently and give it a taste — add salt, pepper, or even an extra splash of balsamic if you want more tang. Done!
Common Mistakes and How to Dodge Them
Why does my gravy taste flat?
Probably missing salt or acidity. Try a splash more balsamic or even a tiny pinch of salt — it lifts everything.
Can I skip the wine?
You can, but it does add depth. Sub with more stock and a bit more jelly for sweetness.
Why isn’t it smooth?
You probably didn’t blend it long enough — or your blender needs a bit of help. Add a touch more water if it’s too thick to blend properly.
Too runny?
Just simmer it a little longer on the hob until it thickens. Gravy’s forgiving like that.
Storage and Reheating
This gravy keeps beautifully. Once cooled, pop it in airtight containers or jars and refrigerate for up to 4 days. It also freezes like a dream — pour it into freezer bags, label it, and lie them flat to save space.
To reheat, just pour it into a saucepan and warm on low, stirring gently. If it’s too thick, add a splash of water or stock to loosen it. Microwaving works in a pinch, but stir halfway to avoid weird hot spots.
Frequently Asked Questions
Can I make it vegan?
Absolutely — just swap the butter for olive oil or vegan butter. Everything else is already plant-based.
Are chestnuts necessary?
They really add body and a rich texture, but if you can’t find them, try cooked lentils or even a spoon of nut butter (seriously!).
Do I need a blender?
You’ll get the best texture that way, but an immersion (stick) blender will do the trick too.
What if I don’t have redcurrant or quince jelly?
Try cranberry sauce, a spoon of jam, or even honey — you just want a touch of sweetness to round it all out.
Nutrition Facts (Per Serving):
- Calories: 105 kcal
- Fat: 4g
- Carbs: 14g
- Protein: 3g
- Sodium: 340mg
- Sugar: 5g
Jamie Oliver Vegetarian Gravy
Description
A deeply rich and smooth vegetarian gravy with chestnuts, porcini mushrooms, and red wine — a festive game-changer.
Ingredients
Instructions
- Chop veg and dry-fry for 15 mins until soft and golden.
- Steep porcini, rosemary, and stock cube in 500ml boiling water.
- Add butter, chestnuts, and paprika to veg. Cook 5 mins.
- Pour in wine, balsamic, and jelly. Reduce until sticky.
- Blend with infused stock and another 500ml water.
- Reheat, season, and serve — or cool and freeze for later.
Notes
- Dry-frying builds deeper flavour — don’t skip it.
- Strain mushroom stock to avoid grit.
- Add more water if blending gets too thick.
- Freeze in portions for fuss-free festive prep.