How to make vegetarian gravy

How to make vegetarian gravy

How to make vegetarian gravy

by Great British Chefs8 December 2014

How to make vegetarian gravy

There's no excuse to endure a dry nut roast, or a gravy-less Vegetarian Wellington when vegetable gravy is so easy to rustle up. Unlike meat-based gravies, vegetarian versions take barely any time at all. Contrary to popular (carnivorous) thought, they can be full of flavour, both from a good stock, or some clever enhancements: lemon and mustard, or mushroom paste, perhaps.

It's important to think about the gravy in the context of the dish. Graham Campbell's Vegetarian haggis, for example, works well with a simple gravy like the recipe below. But a quick and simple dinner like veggie sausage and mash will benefit enormously from an delicious onion or mushroom gravy.

This gravy recipe makes the perfect complement to a full vegetarian Christmas meal.





Heat a large pan with a tablespoon of oil. Fry the vegetables until golden brown all over.
Add the garlic, thyme and flour. Cook for a further 2 minutes then cover with vegetable stock
Season with salt and pepper and bring to the boil. Cook for 30 minutes then strain through a fine sieve


Don't restrict yourself to light-coloured vegetarian gravies either. Caramelising shallots, and then pouring over either red wine or Port with a splash of balsamic vinegar, before thinning with vegetable stock makes a devastatingly good sauce. Delicious with mushroom and polenta, and other autumnal or winter flavours.

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