I remember the first time I decided to make vegan gravy. It was a chilly Thanksgiving, and I was trying to create a meal that everyone could enjoy. I didn’t want anyone to feel left out, especially my vegan friends. So I turned to Jamie Oliver, a chef I’ve always admired for his fresh, bold flavors. When I stumbled upon his Vegan Gravy recipe, I knew I had to give it a shot. And let me tell you, it exceeded every expectation. The savory, rich flavors reminded me of the gravies I grew up with, only without the heavy, animal-based ingredients.
Ever since that day, this gravy has become a staple at any holiday gathering. It’s just as perfect for mashed potatoes as it is for roasting veggies or even drizzling over a vegan shepherd’s pie. So, let’s dive deep into Jamie Oliver’s Vegan Gravy recipe and learn how you can recreate this tasty, plant-based delight!
Jamie Oliver’s Vegan Gravy Recipe
Jamie Oliver’s vegan gravy is designed to be rich, savory, and packed with deep umami flavor. It’s a perfect balance of savory vegetables, herbs, and simple ingredients that you might already have in your pantry. What makes it stand out is how approachable it is. No complicated steps or hard-to-find ingredients.
Here’s the breakdown of what you’ll need to make it happen:
- Savory and hearty: The vegetable stock provides that base umami, while the balsamic vinegar adds that sharp, tangy contrast.
- Herbal richness: The thyme, bay leaves, and rosemary create that depth of flavor, which you’d expect from a classic gravy.
- The magic touch: A bit of flour to thicken it all up and make it smooth and velvety.
Ingredients Needed
Let’s take a closer look at each ingredient:
- Olive oil: I use olive oil for its richness and depth of flavor. It’s a perfect base for sautéing the vegetables.
- Onion: A small onion, finely chopped, adds that sweetness and savory base.
- Carrot: This brings a mild sweetness to balance out the savory elements. Don’t skip it!
- Celery: This adds a fresh, herbal note that complements the rest of the flavors.
- Garlic: A couple of garlic cloves, minced, elevate the base with a lovely, aromatic punch.
- Fresh thyme and rosemary: Fresh herbs provide a brightness and complexity to the gravy that dried herbs can’t match.
- Vegetable stock: A rich, flavorful vegetable stock is the backbone of any good vegan gravy.
- Balsamic vinegar: Adds acidity and depth, balancing out the richness of the stock.
- Flour: The flour is key for thickening the gravy to that perfect, pourable consistency.
- Soy sauce: A bit of soy sauce for a deep umami flavor.
- Salt and pepper: To taste, of course. These are the magic finishers.
How To Make Jamie Oliver’s Vegan Gravy
Making this gravy is easier than you might think. Here’s the process, step by step:
- Prep your vegetables: Start by chopping the onion, carrot, celery, and garlic. Getting everything ready makes the cooking process go smoothly.
- Cook the veggies: Heat olive oil in a pan over medium heat. Add the onion, carrot, and celery. Cook for about 10 minutes until the vegetables are soft and lightly golden.
- Add the garlic and herbs: Toss in the garlic, fresh thyme, rosemary, and bay leaves. Let it cook for another 2-3 minutes until fragrant.
- Make the roux: Sprinkle in the flour and stir to combine. You want to cook it for a couple of minutes, so it loses the raw flour taste.
- Add the liquid: Slowly pour in the vegetable stock, stirring constantly to prevent lumps. Add the balsamic vinegar and soy sauce, and let it simmer for about 15 minutes to reduce and thicken.
- Season and serve: Once the gravy is thick and rich, taste it! Add salt and pepper as needed. Remove the herbs and serve.
It really is that simple. The flavors meld together beautifully, creating a silky, savory gravy that pairs perfectly with your favorite comfort foods.
Ingredient Science Spotlight
When I first started learning about the science behind cooking, one of the most fascinating things I discovered was the role that each ingredient plays. Here’s a breakdown of the key elements in this vegan gravy:
- Flour: The flour is what thickens the gravy and gives it that rich, silky texture. When flour combines with fat (in this case, olive oil), it forms a roux, which helps thicken liquids like stock.
- Vegetable stock: This is the heart of the gravy. Stocks are made by simmering vegetables, herbs, and spices, extracting their natural flavors. The key is a good, flavorful stock. That’s why homemade or high-quality store-bought stock makes a difference.
- Balsamic vinegar: Vinegar is essential to balance out the richness. The acidity cuts through the heaviness, making the gravy more complex and dynamic.
- Soy sauce: Rich in umami, soy sauce provides that savory depth that makes the gravy taste meaty, even without animal products.
- Herbs: Fresh herbs like thyme and rosemary contribute a fragrant, earthy flavor. They also release essential oils when cooked, which is why they infuse the gravy with that lovely, deep aroma.
Expert Tips
- Use fresh herbs: Fresh herbs provide a brighter, more aromatic flavor. While dried herbs are fine in a pinch, they can’t compare to the complexity of fresh thyme and rosemary.
- Simmer longer for depth: If you have the time, let the gravy simmer a bit longer. This helps concentrate the flavors and makes it even richer.
- Taste as you go: Gravy is all about balance. Taste it along the way and adjust with more salt, pepper, or balsamic vinegar as needed.
- Strain it: If you prefer a smoother gravy, you can strain out the vegetables and herbs. It’ll still have all the flavor, but the texture will be velvety and refined.
Recipe Variations
- Mushroom Gravy: Add some finely chopped mushrooms with the onions and carrots for a more earthy, umami-packed variation. This gives the gravy a more traditional, “meaty” feel.
- Spicy Gravy: For a bit of heat, try adding a small chopped chili pepper or a pinch of cayenne pepper.
- Smoky Gravy: Try adding a splash of smoked paprika or liquid smoke to create a smoky depth that enhances the savory flavors.
- Gluten-Free Version: Simply replace the flour with cornstarch or a gluten-free flour blend for a thickened, yet gluten-free, version of the gravy.
Final Words
After trying Jamie Oliver’s Vegan Gravy, I couldn’t help but be amazed by how simple ingredients could come together to create something so flavorful. Whether you’re making it for a special occasion or just for a cozy weeknight dinner, this gravy will elevate any dish you serve it with.
And here’s the best part: You can make it in advance. Store it in the fridge for up to 3 days, and just reheat it when you’re ready. It actually gets better the next day as the flavors meld even more.
FAQs
Is Jamie Oliver’s Vegan Gravy Recipe Easy To Make?
Yes! It’s simple with just a few ingredients and can be made in about 20 minutes.
Can I Make Jamie Oliver’s Vegan Gravy Gluten-free?
Absolutely! You can swap the flour for gluten-free flour to make it gluten-free.
What Can I Use Instead Of Vegetable Stock In Jamie Oliver’s Vegan Gravy?
You can use mushroom stock or even water with a bit of seasoning for a lighter flavor.