Jamie Oliver

Vegan gravy

Rich, delicious, silky & smooth

Vegan gravy

Makes 800ml
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    105
    5%
  • Fat
    2.7g
    4%
  • Saturates
    0.3g
    2%
  • Protein
    4g
    9%
  • Carbs
    16.3g
    6%
  • Sugars
    11g
    12%
  • Salt
    0.2g
    3%
  • Fibre
    2g
    -

Of an adult's reference intake

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Ingredients

  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 25 g dried porcini mushrooma
  • olive oil
  • 2 fresh bay leaves
  • 2 sprigs of fresh thyme
  • 2 tablespoons port
  • 2 tablespoons quality blackcurrant jam
  • 2 tablespoons plain flour
  • 2 teaspoons Marmite
  • 1 tablespoon tomato purée
  • 2 tablespoons red wine vinegar
  • 1.5 litres organic vegetable stock
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Method

  1. Peel the onions, then roughly chop along with the carrots, celery and porcini. Place in a large pan over a medium heat with a splash of oil and the herbs. Fry for around 25 minutes, or until turning golden, stirring occasionally.
  2. Add the port and jam and continue to cook for a further 5 minutes, or until sticky and caramelised.
  3. Stir in the flour, then add the Marmite, tomato purée and vinegar. Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced.
  4. Pass it through a sieve into another large pan, using a spoon to squeeze out all those lovely flavours.

Tip

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Nutrition per serving
  • Calories
    105
    5%
  • Fat
    2.7g
    4%
  • Saturates
    0.3g
    2%
  • Protein
    4g
    9%
  • Carbs
    16.3g
    6%
  • Sugars
    11g
    12%
  • Salt
    0.2g
    3%
  • Fibre
    2g
    -

Of an adult's reference intake