Vegetarian gravy

Name: Vegetarian gravy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 6
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 celery sticks, finely chopped; 1 large carrot, finely chopped; 1 large leek, finely chopped; 1 tbsp plain flour; 500ml vegetable stock (made from good-quality vegetable bouillon); 1 tbsp soy sauce

Published: 13 Jul 18
Updated: 18 Mar 24

Test kitchen approved

This simple vegetarian gravy recipe is a winner and great to have on hand for veggie friends and family.

Bonus tip: freeze any leftovers in ice cube trays for use another time.

Take a look at our similar veggie gravy recipe too.

Serves 6
Around 40-45 minutes

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Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 large carrot, finely chopped
1 large leek, finely chopped
1 tbsp plain flour
500ml vegetable stock (made from good-quality vegetable bouillon)
1 tbsp soy sauce

Method

Heat olive oil in a roasting tin or frying pan over a medium heat. Add the onion, celery, carrot and leek. Cook for a good 30 minutes, until the vegetables are really soft and beginning to turn a golden brown.
Stir in plain flour and cook for a couple of minutes, then gradually add vegetable stock. Simmer for a couple of minutes, then add soy sauce. Strain the gravy through a fine sieve, pressing the vegetables into the sieve with the back of a wooden spoon to release the flavours. Season to taste, then serve in a warmed jug.

Recipe from March 2009 Issue

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