Jamie Oliver Veggie Gravy

If you’re searching for the perfect sauce to pour over your Sunday roast or festive feast, this Jamie Oliver Veggie Gravy is a total winner. It’s rich, velvety, and absolutely packed with depth from porcini mushrooms, chestnuts, and a splash of red wine. I was blown away by how luxurious it tasted without a single scrap of meat. A must-try for vegetarians—or anyone looking to lighten things up! (inspired by Jamie Oliver)

Ingredients Needed

Base Vegetables:

• 1 leek
• 1 carrot
• 1 stick of celery
• 1 onion

Umami Boost & Herbs:

• 1 veg stock cube
• 10 g dried porcini mushrooms
• 1 bunch of rosemary (about 20g)

Richness & Flavor:

• 15 g unsalted butter
• 180 g vac-packed chestnuts
• ½ teaspoon smoked paprika
• 150 ml red wine
• 2 tablespoons balsamic vinegar
• 1 tablespoon quince or redcurrant jelly

How To Make Jamie Oliver Veggie Gravy

Prep the Veg:
Start by trimming and washing your leek, carrot, celery, and onion. Roughly chop everything, then pop it into a large non-stick pan. Cook it gently over medium heat until the veg becomes soft and takes on a deep golden-brown color. This is where the flavor foundation begins.

Infuse the Stock:
While the veg cooks down, crumble your stock cube into a jug and add the dried porcini mushrooms and rosemary. Pour over 500ml of boiling water and let it steep—this infusion adds a beautiful, earthy depth.

Add the Good Stuff:
Stir in the butter, chopped chestnuts, and a sprinkle of smoked paprika. Let that cook for about 5 minutes until everything smells incredible. Then pour in the red wine, balsamic vinegar, and that spoonful of jelly. Let it simmer until most of the liquid has evaporated and you’ve got a sticky, fragrant base.

Blend to Perfection:
Spoon everything into a blender (or use a stick blender), then strain the stock into the jug to remove any grit and the woody rosemary. Add 500ml of fresh water along with the infused liquid, and blitz until velvety smooth. Season to taste.

Finish and Serve:
Once blended, let it cool before storing. When you’re ready to serve, gently reheat it in a pan. If you’ve got tray juices from a roast, stir them in—game changer!

Why I Love This Recipe

I made this gravy for a friendsgiving dinner, and honestly, it stole the show. Even the meat-eaters were raving. It’s the kind of recipe that feels a bit fancy but is actually super simple. Plus, you can make it ahead—perfect for stress-free holiday cooking.

Recipe Tips

• No chestnuts? Try walnuts or skip them altogether—just add a touch more butter for richness.
• No red wine? Use a splash of red wine vinegar and a bit more jelly.
• Thicker gravy? Blend in a cooked potato or a spoonful of flour before blitzing.
• Deeper flavor? Roast your veggies beforehand to caramelize the edges.
• Herb swap: Thyme or sage would be lovely if you’re out of rosemary.

How To Store This Jamie Oliver Veggie Gravy

At Room Temperature:
Let it cool for up to 2 hours before storing—don’t leave it out too long!

In the Fridge:
Pop it in an airtight container and it’ll stay fresh for 3–4 days.

In the Freezer:
Freeze in small portions for up to 4 months. Ice cube trays work great for single servings!

Reheating:
Gently reheat in a saucepan over low heat, adding a splash of water if it thickens too much. Or microwave in short bursts, stirring in between.

Nutrition Facts (per serving)

• Calories: 75
• Carbs: 4.4g
• Protein: 1.5g
• Fat: 5.9g
• Sugar: 2g
• Fibre: 0.3g
• Sodium: 64.8mg

Let’s Answer a Few Questions! (FAQs)

How do you thicken veggie gravy?
Totally! Just whisk in a bit of flour or cornstarch mixed with water until it reaches your ideal consistency.

What can I substitute for red wine in veggie gravy?
No problem—use red wine vinegar or even a bit of grape juice for a similar depth without the alcohol.

What if my gravy tastes bland?
Try adding a bouillon cube, a splash of soy sauce, or even a dash more vinegar or jelly to balance it out.

Can I skip the chestnuts?
Absolutely! The gravy will still be rich and tasty—just adjust the butter to keep it luscious.

Why does my gravy taste bitter?
You might have overcooked your herbs or used too much wine or vinegar. Taste as you go, and balance it out with jelly or butter if needed.

Try More Recipes:

• Jamie Oliver Pickled Red Onions
• Jamie Oliver Parsley Sauce
• Jamie Oliver Beetroot Relish