VegBox Recipes

Home Made Gravy

Home made gravy is a real treat. It takes a little while to cook, but it's well worth the effort. And this vegetarian version is so delicious, it's worth making a double quantity and freezing any that's spare.


  • Makes 1 pint - but it's worth doubling up and freezing the spare, if there is any
  • 1 tablespoon olive oil (or vegetable oil
  • 1 medium onion
  • 3 cloves garlic
  • Handful of dried mushrooms (porcini - or similar - are ideal
  • 2 tablespoons cornflour
  • 1 stock cube (vegetable
  • 1 teaspoon yeast extract (e.g. Marmite
  • 2 tablespoons dark soy sauce or tamari


  1. Gently heat the oil in a large pan.

  2. Peel the onion and chop finely. Add to the oil, stir and cover. Saute gently for 5 minutes.

  3. Peel and crush the garlic cloves. Add to the onion. Stir. Cover and saute for 5 minutes.

  4. Crush the dried mushrooms. Add to the onion mixture and stir well.

  5. Add the cornflour. Mix well, to coat the onion mixture. Then cook over a gentle heat, stirring occasionally, for 5 minutes, until the mixture starts to go mushy. Don't let it burn, or this will spoil the flavour.

  6. Add the water about 1/3 at a time. Mix well, to allow the sauce to thicken, without going lumpy. Simmer gently for 20 minutes, stirring to stop the gravy sticking.

  7. Add the stock cube, yeast extract and soy sauce / tamari. Blitz the gravy with a hand blender until pureed. Then (optional) pass through a sieve, to remove any lumps of onion or mushroom.

  8. Season to taste with salt and pepper.


Time From Cupboard-To-Table

40 minutes

Notes & Variations on Home Made Gravy

Experiment with adding your favourite herbs - sage and parsley work well. Add them just before liquidising, for maximum flavour.


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