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Jamie's vegan gravy recipe

Jamie's vegan gravy recipe

8 ratings

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

  • Makes 800ml
  • 5 mins to prepare and 40 mins to cook
  • 1.5 calories / serving
  • Vegan
  • Vegetarian


  • 2 onions
  • 2 carrots
  • 2 celery sticks
  • 25g dried porcini mushrooms
  • olive oil
  • 2 fresh bay leaves
  • 2 thyme sprigs
  • 2 tbsp port
  • 2 tbsp quality blackcurrant jam
  • 2 tbsp plain flour
  • 2 tsp Marmite
  • 1 tbsp tomato purée​
  • 2 tbsp red wine vinegar​
  • 1.5ltrs organic vegetable stock

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    0g 2%
  • Sugars

    11g 12%
  • Salt

    0.2g 3%

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


155x255 JamieOliver XmasYorkshirePudding

  1. Peel the onions, wash the carrots, then roughly chop with the celery and porcini.
  2. 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.
  3. Add the port and jam, and cook for a further 5 mins or until sticky and caramelised.
  4. Stir in the flour, then the Marmite, tomato purée and red wine vinegar.
  5. 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.
  6. Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour.
  7. 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.
  8. 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.

See more Jamie Oliver recipes

Image Credit: ©2021 Jamie Oliver Enterprises ltd. Photographer; David Loftus

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