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Veggie Gravy

A mouthwatering vegetarian gravy made by sautéing vegetables and herbs, then thickening with flour, stock, and savory seasonings.

EasyVegetarianSide DishSauceGravy

Estimated Nutrition

Per Serving Total
Calories 105.1 kcals 420.5 kcals
Carbohydrates 9.6 grams 38.4 grams
Fat 4 grams 15.8 grams
Protein 1.8 grams 7.2 grams
Cook Time
20 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Tomato Purée
5
ml
Yeast Extract
or soy sauce
GrainsCereals
15
ml
Plain Flour
Liquids
500
ml
Vegetable Stock
homemade or from cube
50
ml
Sherry
sweet, or brandy or wine
NutsSeeds
10
ml
Parsley
chopped fresh, or sage, thyme, rosemary
5
ml
Mixed Herb
dry
1
piece
Bay Leaf
1
unit
Salt
to taste
1
unit
Black Pepper
to taste
OilsFats
15
ml
Vegetable Oil
or a good knob of butter
Vegetables
1
piece
Onion
small, finely chopped
1
stick
Celery
finely chopped
1
piece
Carrot
medium, finely chopped

Steps

  • Finely chop the vegetables and fry in oil with herbs for 10 minutes until browned.
  • Add the tomato purée and fry for 30 seconds.
  • Stir in the flour and fry for 1 minute before pouring in 500ml of stock.
  • Add 50ml of alcohol and mix well to dissolve any flour lumps.
  • Simmer for 5 minutes until thickened, then stir in the yeast extract.
  • Strain the gravy through a sieve into a clean pan.
  • Season with salt and pepper before serving.