Vegetarian Gravy Recipe

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 Updated 03/08/2015

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Before I found this recipe I found it quite tricky making a good vegetarian gravy to go with dishes like nut loaf or vegetable pies. Of course these vegetarian dishes do not create an equivalent to the meat juices from a roast and therefore your only option is to boil up vegetables in water and use the stock to make the gravy (unless you want to resort to shop bought stock cubes that is!). This method relies heavily on the quality and flavour of the vegetables and often the gravy can taste of not much more than water flavoured with flour. The key to this recipe though is what you do with the vegetables before you boil them. Simply fry the vegetables in olive oil and then boil them. The olive oil obviously adds flavour but the frying seems to help extract much more flavour from the vegetables. Use this gravy with any vegetarian main course and it certainly goes well with Christmas vegetarian loaf.


  • 2 onions
  • 1 carrot
  • 1 leek
  • 1 turnip
  • 1 stick celery
  • 2 tablespoons olive oil
  • 2 pints water
(see measure conversions for more information on quantites)


  1. To begin, peel all the vegetables and cut them into fairly thick chunks. It doesn't have to be precise just as long as they are a managable size to fry.
  2. In a pan that is big enough to contain the vegetables and water, start heating the olive oil. Then gently fry the vegetables for a few minutes until the chunks begin to brown (this will help with the flavour).
  3. When the pieces are sufficiently browned add the water and simmer for about an hour.
  4. During the boiling you will probably see scum gathering on the surface. Every now and then skim this off as much as you can with a spoon
  5. Next, making sure that you don't do what I have done in the past and pour the vegetable water down the drain by mistake, use a collander strain the vegetable water into another pan and put aside the vegetables.
  6. To make the gravy begin heating the vegetable stock and, while stirring, add a little corn flour which has been mixed to a paste in a little cold water. This will thicken it to a gravy consistency. Finally add some salt and pepper to your required taste and it is ready to serve. Enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 4 - 6 servings


Can I make the vegetarian gravy and freeze for use at a later date?
#0 - Irene Williams - 12/06/2009 - 15:32
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