Making Vegetarian Gravy involves a little extra effort to get big results, but boy is it worth it! For this recipe we’re cooking the veggies in the oven to begin with and simmering them for a while longer. Without using meat, this helps us to get the best out of the vegetarian ingredients that together really add plenty of flavour. Once you’ve made a pot, you can then either freeze it in portions or store it for your Christmas dinner or special meal – then you can thank yourself later!
Why you’ll love this Vegetarian Gravy recipe
⭐️ Packed with flavour and goodness ⭐️ Ideal for making ahead for convenience ⭐️ Great for vegetarian dishes We tested this recipe SO many times to get it right to make sure it had all the flavour we need to really complement a vegetarian meal. I wanted to come up with a veggie alternative to meat gravy for your Christmas dinners, or for any meat-free dish that really needs gravy. In the end, we got there, and while it does include plenty of much-needed ingredients (even white wine and redcurrant jelly, I kid you not), it is really simple to make and it tastes special, so it’s definitely worth doing properly. In the freezer This recipe freezes well for up to 3 months. To reheat, put the gravy in a saucepan and gently simmer until piping hot. Defrost thoroughly in the fridge overnight or in the slow cooker or a saucepan.
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
