vegetarian gravy

This silky smooth gravy is super delicious for vegetarians, vegans and even non vegetarians. It’s the perfect accompaniment to the nut loaf on my blog. It can be made in advance and frozen, then defrosted the night before in the fridge..then reheated. This will lessen your work load when preparing your Christmas or Thanksgiving feast… but of course you might just want to make it for Sunday lunch’s perfect if you are a gravy fan like me and it’s a massive hit when I serve it.


Makes about 1/2 litre.

50ml olive oil or cooking oil
4 largish onions
3 tablespoons of plain flour (I use wholemeal spelt)
1 vegetable stock cube (I use Knorr stock pots because they are fantastic)
500ml of boiling water
Salt and pepper to taste


Firstly, preheat the oven to 200°C.
Finely slice the onions and with the olive oil, fry them in a large oven proof skillet or frying pan with salt and pepper for about five minutes.
Put the pan in the oven for half an hour, until the onions are caramelised (brown).
Put the pan back on the hob, being careful not to burn yourself and add the flour. Stir and coat all the onions.
In a jug, make up the stock with the boiling water, making sure it’s all dissolved.
Add to the onions and simmer gently for a couple of minutes then strain through a sieve into a saucepan, squeezing the onions as much as possible to get the juices out of them until they are almost dry.
Scrape the back of the sieve into the gravy as this thickens it.
Return to the heat and season to taste. Serve in a warm jug.

Lastly… you can add a bit of wine or sherry to this gravy to make it even more delish and it adds a festive feel to the taste.

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