I love this recipe because it delivers all the deep, comforting flavors of traditional gravy—without any meat. The combination of roasted onions, leeks, carrots, and garlic creates a rich base, while the soy sauce and tomato puree add layers of umami. It’s perfect for holiday meals, Sunday roasts, or whenever I want something extra special to pour over mashed potatoes or nut roast. Plus, it freezes beautifully, so I can make a big batch to use later.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 Onions 500 g Leeks 450 g Carrots 4 Celery sticks 1 Garlic bulb 2 tbsp Olive oil 2 tbsp Tomato puree 10 g Fresh thyme 2 Bay leaves 2 Vegetable stock cubes, no need to dilute 1.5 l Water 180 ml Vegetable stock 25 g Cornflour, see notes 2 tbsp Dark soy sauce, I use reduced salt 2 tbsp Redcurrant jelly Sea salt and freshly ground black pepper
Directions
I preheat the oven to 200℃ fan/220℃/Gas Mark 7.
I prepare the vegetables by cutting the onions into quarters (leaving most of the skin on), chopping the leeks, carrots, and celery into 2 cm chunks, and cutting the top off the garlic bulb.
I place all the vegetables on a large baking tray, drizzle them with olive oil, and season generously with salt and pepper.
I roast the vegetables for 50 minutes until they start to brown.
I remove the tray from the oven, add the tomato puree and thyme, give everything a good shake, and return it to the oven for another 10 minutes until deeply browned.
I transfer the roasted vegetables to a large saucepan, carefully squeeze the roasted garlic from its skin into the pan, and add the bay leaves, stock cubes, water, and vegetable stock.
I bring everything to the boil, then reduce the heat and simmer for 1 hour, allowing the flavors to develop fully.
Once cooked, I strain the mixture through a large sieve into a bowl, pressing the vegetables gently to extract all the liquid, then discard the solids.
I return the strained liquid to the saucepan. In a small bowl, I mix the cornflour with a little of the gravy to form a smooth paste, then whisk it back into the saucepan.
I add the soy sauce and redcurrant jelly, whisking well as the gravy simmers for another 5–10 minutes until it thickens to my preferred consistency.
Servings and Timing
This recipe makes enough gravy for about 6 servings. It takes roughly 10 minutes to prepare and 2 hours and 10 minutes to cook, for a total time of 2 hours and 20 minutes. It’s ideal for holiday dinners, Sunday lunches, or whenever I want a luxurious homemade gravy.
Variations
I sometimes add a splash of balsamic vinegar or a spoonful of Marmite for an extra hit of umami. If I want a smoother gravy, I blend the strained liquid before thickening it. For a slightly sweeter version, I replace the redcurrant jelly with cranberry sauce. It’s a flexible recipe that adapts easily to whatever flavors I want to highlight.
Storage/Reheating
This gravy keeps beautifully. Once completely cooled, I store it in airtight containers or freezer-safe bags. It lasts up to 3 days in the fridge or up to 3 months in the freezer. When I’m ready to use it, I thaw it overnight in the fridge and reheat gently on the stove, whisking to restore its silky texture. If it thickens too much, I stir in a splash of hot water or stock.
FAQs
Can I make this recipe vegan?
Yes, just check that your stock cubes and redcurrant jelly are all vegan-friendly.
How do I make the gravy thicker?
I whisk in a little extra cornflour paste if I want it thicker—just mix equal parts cornflour and cold water before adding.
Can I use other vegetables?
Yes, I can add mushrooms, parsnips, or even a tomato for extra depth and sweetness.
How do I make it smoother?
I blend the strained gravy with a stick blender for a silky, restaurant-style finish.
Can I use red stock instead?
Yes, using a richer stock gives the gravy a deeper color and flavor—perfect for hearty dishes.
Can I use vegetable scraps?
Absolutely. Roasting leftover vegetable trimmings works well and reduces waste.
How long does it last in the fridge?
It keeps for up to 3 days in the fridge, sealed tightly.
Can I double the recipe?
Yes, I often make a large batch and freeze it in smaller portions for easy use later.
What can I serve it with?
It’s perfect over nut roast, mashed potatoes, Yorkshire puddings, or roasted vegetables.
Can I make it ahead?
Definitely. I make it in advance, freeze it, and simply reheat before serving—it tastes just as good.
Conclusion
This Vegetarian Gravy is one of my go-to recipes for rich, flavorful comfort food. It’s beautifully balanced with roasted vegetables, herbs, and a hint of sweetness from redcurrant jelly. I love how versatile and make-ahead friendly it is—it turns any meal into something special. Whether for Christmas, Sunday dinner, or a cozy weeknight, this gravy always brings warmth and depth to the table.
This rich Vegetarian Gravy is made with roasted vegetables, herbs, soy sauce, and redcurrant jelly for deep, savory flavor. It’s smooth, hearty, and perfect for pairing with nut roasts, mashed potatoes, or any vegetarian meal—and it freezes beautifully for make-ahead convenience.
Ingredients
2 Onions
500 g Leeks
450 g Carrots
4 Celery sticks
1 Garlic bulb
2 tbsp Olive oil
2 tbsp Tomato puree
10 g Fresh thyme
2 Bay leaves
2 Vegetable stock cubes (no need to dilute)
1.5 l Water
180 ml Vegetable stock
25 g Cornflour
2 tbsp Dark soy sauce (reduced salt preferred)
2 tbsp Redcurrant jelly
Sea salt and freshly ground black pepper, to taste
Instructions
Preheat the oven to 200℃ fan/220℃/Gas Mark 7.
Cut onions into quarters (leaving most of the skin on), and chop leeks, carrots, and celery into 2 cm chunks. Slice the top off the garlic bulb.
Place all vegetables on a large baking tray, drizzle with olive oil, and season generously with salt and pepper.
Roast for 50 minutes until the vegetables begin to brown.
Remove the tray from the oven, add tomato puree and thyme, toss well, and roast for another 10 minutes until deeply browned.
Transfer the roasted vegetables to a large saucepan. Squeeze the roasted garlic from its skins into the pan, then add bay leaves, stock cubes, water, and vegetable stock.
Bring to the boil, then reduce heat and simmer for 1 hour to develop flavor.
Strain the mixture through a sieve into a bowl, pressing the vegetables to extract all liquid. Discard the solids.
Return the strained liquid to the saucepan. Mix cornflour with a little of the gravy to make a smooth paste, then whisk it into the pan.
Add soy sauce and redcurrant jelly, whisking well as the gravy simmers for 5–10 minutes until thickened.
Adjust seasoning to taste and serve warm.
Notes
Add balsamic vinegar or Marmite for extra umami depth.
Blend the strained gravy for a silky, restaurant-style finish.
Replace redcurrant jelly with cranberry sauce for a sweeter version.
Use vegetable scraps to reduce waste and boost flavor.
Store in the fridge for 3 days or freeze for up to 3 months; reheat gently on the stove before serving.
