Jamie Oliver’s Vegan Gravy

By Jen Booker

November 26, 2016

This gravy is amazing goes with anything! Stir in some Cranberry jam at Christmas for a slightly sweeter gravy.

  • Cook: 40 mins


2 onions

2 carrots

2 sticks of celery

olive oil

2 fresh bay leaves (Dried work ok!)

1 large sprig of fresh thyme

1 tablespoon soft brown sugar

2 tablespoons plain flour

1 teaspoon Marmite

1 tablespoon tomato purée

2 tablespoons red wine vinegar

1 litre vegetable stock (we use Marigold Vegan Bouillon Powder)


1Peel the onions, then roughly chop along with the carrots and celery.

2Add to a large pan over a medium heat with a splash of olive oil and the herbs.

3Fry for around 15 minutes, or until turning golden.

4Add the sugar and continue to cook for a further 5 minutes, or until sticky and caramelised.

5Stir in the flour, then add the Marmite, tomato purée and vinegar.

6Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced.

7Pass it through a sieve into another large pan, using a spoon to squeeze out all the flavours.


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