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Jamie's vegan gravy recipe

8 ratings

In partnership with Jamie Oliver

Jamie says: "Super-tasty and flavoursome, this gravy is just as good as the real thing." See method

Ingredients

of the reference intake
Carbohydrate 16.3g Protein 4g Fibre 2g

Peel the onions, wash the carrots, then roughly chop with the celery and porcini.
Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 mins or until turning golden, stirring occasionally.
Add the port and jam, and cook for a further 5 mins or until sticky and caramelised.
Stir in the flour, then the Marmite, tomato purée and red wine vinegar.
Pour in the stock and bring to the boil. Reduce the heat and simmer for about 10 mins or until thickened and reduced to the consistency of your liking.
Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour.
Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day.
On the day, if frozen, take the gravy out to defrost when your dinner goes into the oven, then simply heat through in a pan ready to serve.