Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Over low heat sauté the onion, carrots, celery and garlic in a drizzle of oil with a pinch of salt for 6–8 minutes, until softened.
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For
4
M
I
1
Carrot, medium, diced
1
Celery stick, diced
1
Red onion, finely chopped
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Per Serving
Calories
108kcal
Fat
3.5g
Carbs
16g
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🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
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Amy S
3 months ago
I made but used miso and soy sauce. Also added a little vegan Worcestershire sauce. It was sweet so I didn’t add the maple syrup. It worked really well with the tempeh loaf though. Family also liked it with their non vegan main.
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Gigi
3 months ago
I love Worcestershire sauce (even if I can't pronounce it properly!) Great swap and glad it was success! 💛💛
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Lucy M
3 months ago
Amazing gravy! I had it with Gigis polpettone on Christmas Day and it was a hit. Will add this to my Sunday roasts from now on!
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Mairi C
3 months ago
As good as, if not better than any meat gravy I ever made and fabulously dark! Looking forward to the Polpettone tomorrow (Xmas Day)
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Mairi C
3 months ago
Oh! I meant to add… I swapped out the maple syrup for cranberry sauce (actually it was the Lingonberry stuff from IKEA). Really brightened it up and I think would be a little less sweet than the Maple…
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Mairi C
3 months ago
And another note: the solids that I removed from the gravy were still so full of flavour that I removed the herbs and stuck them in a blender and got this….. flavour bomb for the next bolognese sauce or whatever…
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Gigi
3 months ago
Interesting - I might have to try cranberry sauce next time. Love to hear everyone's little variations! And great idea for the flavour bomb! Zero waste cooking at its finest! xxx
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Gary M
3 months ago
Hi, this might seem a daft question but what is potato starch, and as I live in Spain is there an alternative if I cannot get hold of it. Thank you.
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Mairi C
3 months ago
I live in Italy and here it’s called Fecola di Patate… maybe similar in Spanish?
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Gigi
3 months ago
Hi Gary, not a daft question !😊 Potato starch is a gluten-free thickener used for sauces or crisping tofu.If you’re in Spain, just use cornstarch (maicena) instead same amount, works perfectly.
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Mona C
4 months ago
I'm in the US. What could we substitute for Marmite?
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Gigi
3 months ago
Hi Mona! I’d start by adding 1 tsp miso + 1 tsp soy sauce (reduced salt if you have it) and then taste and adjust as needed 😊
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Mona C
3 months ago
Thank you!
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Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Over low heat sauté the onion, carrots, celery and garlic in a drizzle of oil with a pinch of salt for 6–8 minutes, until softened.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
1
Carrot, medium, diced
1
Celery stick, diced
1
Red onion, finely chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
108kcal
Fat
3.5g
Carbs
16g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
A
Amy S
3 months ago
I made but used miso and soy sauce. Also added a little vegan Worcestershire sauce. It was sweet so I didn’t add the maple syrup. It worked really well with the tempeh loaf though. Family also liked it with their non vegan main.
Like
Reply
Cancel
Gigi
3 months ago
I love Worcestershire sauce (even if I can't pronounce it properly!) Great swap and glad it was success! 💛💛
Like
Reply
Cancel
Lucy M
3 months ago
Amazing gravy! I had it with Gigis polpettone on Christmas Day and it was a hit. Will add this to my Sunday roasts from now on!
Like
Reply
Cancel
Mairi C
3 months ago
As good as, if not better than any meat gravy I ever made and fabulously dark! Looking forward to the Polpettone tomorrow (Xmas Day)
Like
Reply
Cancel
Mairi C
3 months ago
Oh! I meant to add… I swapped out the maple syrup for cranberry sauce (actually it was the Lingonberry stuff from IKEA). Really brightened it up and I think would be a little less sweet than the Maple…
Like
Reply
Cancel
Mairi C
3 months ago
And another note: the solids that I removed from the gravy were still so full of flavour that I removed the herbs and stuck them in a blender and got this….. flavour bomb for the next bolognese sauce or whatever…
Like
Reply
Cancel
Gigi
3 months ago
Interesting - I might have to try cranberry sauce next time. Love to hear everyone's little variations! And great idea for the flavour bomb! Zero waste cooking at its finest! xxx
Like
Reply
Cancel
Gary M
3 months ago
Hi, this might seem a daft question but what is potato starch, and as I live in Spain is there an alternative if I cannot get hold of it. Thank you.
Like
Reply
Cancel
Mairi C
3 months ago
I live in Italy and here it’s called Fecola di Patate… maybe similar in Spanish?
Like
Reply
Cancel
Gigi
3 months ago
Hi Gary, not a daft question !😊 Potato starch is a gluten-free thickener used for sauces or crisping tofu.If you’re in Spain, just use cornstarch (maicena) instead same amount, works perfectly.
Like
Reply
Cancel
Mona C
4 months ago
I'm in the US. What could we substitute for Marmite?
Like
Reply
Cancel
Gigi
3 months ago
Hi Mona! I’d start by adding 1 tsp miso + 1 tsp soy sauce (reduced salt if you have it) and then taste and adjust as needed 😊
Like
Reply
Cancel
Mona C
3 months ago
Thank you!
Like
Reply
Cancel
