Jamie Oliver’s Veggie Gravy is made with leek, carrot, celery, onion, veg stock cube, porcini mushrooms, rosemary, butter, chestnuts, smoked paprika, red wine, balsamic vinegar, and quince or redcurrant jelly, and takes 45 minutes to prepare!
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🧡 Why You’ll Love This Veggie Gravy Recipe:
- Flavor Explosion: With aromatic herbs, earthy mushrooms, and a hint of sweetness from balsamic and jelly, this gravy is bursting with deliciousness.
- Make-ahead Marvel: Whip it up in advance and store it for up to four days, making holiday meal prep a breeze.
- Healthier Option: A guilt-free indulgence, this gravy skips the meat but not the flavor, making it perfect for vegetarians and meat lovers alike.
❓ What Is Jamie Oliver’s Veggie Gravy Recipe?
Jamie Oliver’s Veggie Gravy combines leek, carrot, celery, onion, porcini, chestnuts, and aromatic herbs, cooked down and blended into a smooth, flavorful sauce with wine, balsamic, and jelly accents.
🥕 Jamie Oliver Veggie Gravy Ingredients
- 1 leek
- 1 carrot
- 1 stick of celery
- 1 onion
- 1 veg stock cube
- 10 g dried porcini mushrooms
- 1 bunch of rosemary, (20g)
- 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
- Trim and wash the leek, carrot, celery, and onion. Roughly chop and cook in a large non-stick pan until softened and dark golden.
- Crumble the stock cube into a jug with porcini and rosemary. Cover with 500ml boiling water and set aside to infuse.
- Stir butter, chestnuts, and paprika into the pan. Cook for 5 minutes, then add wine, balsamic, and jelly. Let the liquid cook away, then cool slightly.
- Transfer the contents of the pan into a blender. Add infused stock (discarding gritty bit and rosemary) and 500ml water. Blitz until very smooth. Season to taste.
- Cool, cover, and refrigerate for up to 4 days.
- To serve, reheat in a pan or use tray juices from a roast for extra flavor, loosening with water if needed.
💭 Recipe Tips
- Infuse flavor by allowing the stock, porcini, and rosemary to meld together before blending.
- Adjust the consistency by adding water to reach your desired thickness.
- For a deeper flavor, roast the vegetables before cooking them down.
- Customize the seasoning to your taste by adding herbs or spices like thyme or garlic powder.
🍳 What To Serve With Veggie Gravy?
Serve Veggie Gravy with Hash Brown, Pickled Red Onions, Scotch Eggs, Cheesy Welsh Rarebit, Stuffed Mushrooms, Mushrooms On Toast, and Onion Bhaji.
🎚 How To Store Leftovers Veggie Gravy?
- In The Fridge: Store leftover veggies gravy in an airtight container for 3 to 4 days.
- In The Freezer: Freeze leftover veggies gravy in portions for up to 4 months.
🥵 How To Reheat Leftovers Veggie Gravy?
- On The Stove: Reheat gently leftover veggies gravy in a saucepan over low heat for 10 minutes, stirring occasionally.
- In The Microwave: Heat leftover veggies gravy in a microwave-safe bowl in short 30-second intervals, stirring in between until heated through.
FAQs
How do you thicken veggie gravy?
To thicken veggie gravy whisk in a slurry of flour or cornstarch with water until desired consistency is reached.
What can I substitute for red wine in veggie gravy recipe?
Substitute red wine in veggie gravy with red wine vinegar for acidity and depth of flavor without the alcohol content.
What can I add to tasteless veggie gravy?
Revive tasteless veggie gravy with a bouillon cube for depth, herbs for freshness, or a splash of wine or cognac for richness.
Why does my veggie gravy taste bitter?
Your veggie gravy might taste bitter due to burnt ingredients, overcooked herbs, or using too much wine or vinegar.
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Jamie Oliver Veggie Gravy Nutrition Facts
Amount Per Serving
- Calories 75
- Total Fat 5.9g
- Saturated Fat 3.6g
- Potassium 64.8mg
- Total Carbohydrate 4.4g
- Dietary Fiber 0.3g
- Sugars 2g
- Protein 1.5g
Jamie Oliver Veggie Gravy
Description
Jamie Oliver’s Veggie Gravy is made with leek, carrot, celery, onion, veg stock cube, porcini mushrooms, rosemary, butter, chestnuts, smoked paprika, red wine, balsamic vinegar, and quince or redcurrant jelly, and takes 45 minutes to prepare!
Ingredients
Instructions
- Trim and wash the leek, carrot, celery, and onion. Roughly chop and cook in a large non-stick pan until softened and dark golden.
- Crumble the stock cube into a jug with porcini and rosemary. Cover with 500ml boiling water and set aside to infuse.
- Stir butter, chestnuts, and paprika into the pan. Cook for 5 minutes, then add wine, balsamic, and jelly. Let the liquid cook away, then cool slightly.
- Transfer the contents of the pan into a blender. Add infused stock (discarding gritty bit and rosemary) and 500ml water. Blitz until very smooth. Season to taste.
- Cool, cover, and refrigerate for up to 4 days.
- To serve, reheat in a pan or use tray juices from a roast for extra flavor, loosening with water if needed.
Notes
- Infuse flavor by allowing the stock, porcini, and rosemary to meld together before blending.
Adjust the consistency by adding water to reach your desired thickness.
For a deeper flavor, roast the vegetables before cooking them down.
Customize the seasoning to your taste by adding herbs or spices like thyme or garlic powder.