Vegetarian and vegan gravy

• Makes 750ml • 8-10 servings approx • Prep time 15 mins • Cook time 2hrs

Meat eaters are often sceptical about the concept of vegan gravy however with this method you will come out with something to satisfy everyone. It’s worth getting this on plenty of time ahead of when you need it as allowing the time for it to cook is where the depth of flavour comes from.


  • 2 large onions
  • bulb garlic
  • half bunch celery
  • 3 carrots
  • Large sprig thyme
  • 1 beetroot
  • ½ head Brocolli
  • ¼ head cauliflower
  • 50g dried wild mushrooms
  • 2tbsp tomato paste
  • Cornflour


  1. Slice all vegetables thinly with a sharp knife or ideally a mandoline
  2. Put in a deep oven dish with the tomato paste, dried mushrooms and a little oil to coat
  3. Roast at 150C for 45mins -1hr turning a couple of times so that all the vegetables are very brown but not burned
  4. Add 1ltr of water and 300ml red wine return to the oven for a further 45 mins
  5. Strain off the liquid into a saucepan and reduce by approximately ½ it’s volume
  6. Season with a good amount of salt and thicken to your liking with the cornflour