An easy vegan gravy recipe with heaps of hidden vegetables!
So, you’ve made yourself an amazing vegetarian main course for Christmas. You’ve cooked the perfect roast potatoes, and made an amazing vegetarian stuffing to go alongside. All that’s left is an awesome vegetarian gravy to bring everything together! This vegetable gravy is 100% vegan, but even better, it contains lots of hidden vegetables!
This vegetable gravy is an easy way to get a bit of extra nutrition into your Christmas dinner. For a lot of people, Christmas is all about chocolate, roast potatoes, and booze – and while that does all sound rather delicious (correction: incredibly delicious), it can be easy to forget that your body does actually need a bit of goodness to survive on too.
With this vegetable gravy, you can have your Christmas dinner and eat it too!
Just smother your vegetarian feast with this vegan gravy, and you’ll be getting your veggies in without even noticing. It’s also gluten-free (assuming you use GF veggie stock), and low in calories too!
How to make vegan gravy
This vegan vegetable gravy couldn’t be easier to make. The main base of the gravy is loads of vegetables, cooked up in some vegetable stock. Then, you just blend everything together, and add whatever flavourings you fancy.
This is the kind of recipe where I’ll just open the kitchen cupboard, and add a dash of anything that sounds like it might work – feel free to switch up the ingredients depending on what you have in the house! I used a few different everyday spices, along with some nutritional yeast, and Marmite*. I know these last two ingredients aren’t common in everyone’s kitchen (unless you’re British, in which case you probably have Marmite running through your veins), but you can easily swap them out for other things.
Just keep adding your herbs and spices until you end up with a really tasty vegetable gravy! Then just let it simmer until it’s nice and thick.
What vegetables can I use?
Here’s my (not so) dirty little secret: I used almost entirely frozen vegetables to make this gravy. Not only does this completely remove any need for peeling and chopping, it also means you can easily fill your pan with a nice big variety of vegetables in one fell swoop. Lazy people unite!
The frozen mixture I used contained broccoli, carrot, cauliflower, sweetcorn and green beans – far more veg than I would ever have bothered to prepare individually! Of course, if your bag of frozen veg contains a different combination, that’s fine too.
The only fresh vegetable I added was a potato, which helps to thicken the gravy and make it nice and creamy.
Vegan Christmas dinner
If you haven’t yet planned the entirety of your vegan Christmas dinner, here’s my little formula for the perfect veggie feast:
– a vegan ‘main’ dish – something to be the focal point of your table. There are lots of vegetarian ideas here (not all vegan) – something encased in pastry like this vegetarian haggis and mushroom wellington is always a showstopper.
– crispy roast potatoes – obviously. So easy to make vegan!
– vegan stuffing – chestnuts are perfect for giving that rich flavour.
– at least one ‘simple’ vegetable side – simply cooked veggies like roasted carrots, sauteed Brussels sprouts, or steamed green beans.
– one ‘fancy’ vegetable side to make your meal feel really special – something like a whole roasted cauliflower cheese (made with vegan cheese if needed!)
And of course… lashings of vegan gravy on top!
Do you tend to eat to excess at Christmas? Or do you try to stay in control, and continue trying to get some nutrition into your diet? I think I’m somewhere in the middle – there’s definitely significantly more chocolate involved in my day-to-day life than usual around the festive period, but if I can take an opportunity to get some extra veggies into my meals, I will! This vegan vegetable gravy is the perfect solution – it feels indulgent, but is pretty good for you too!
This vegan gravy recipe is full of hidden vegetables - an easy way to get some more nutrition into your Christmas feast!
- 350 g (~ 2 1/2 cups) mixed frozen vegetables (mine was a mixture of broccoli, carrot, cauliflower, sweetcorn and green beans)
- 1 medium-small potato (~ 130g / ~ 4 1/2 oz, diced)
- 750 ml (~ 3 cups) vegetable stock
- 1 tbsp nutritional yeast flakes (optional)
- 1/2 tsp Marmite (optional)
- 1/2 tsp garlic granules
- 1/2 tsp dried parsley
- 1/2 tsp ground turmeric
- 1/4 tsp curry powder
- 1/4 tsp ground cumin
- Black pepper
Add the frozen vegetables, diced potato, and vegetable stock to a large pan, and bring to a simmer. Cook until the potato is very soft - around 10-15 minutes.
Use a hand blender to carefully blitz the mixture until it's completely smooth (or as smooth as you want it!). Add the remaining ingredients (or whatever combination of herbs and spices you prefer), and season to taste. Simmer until the gravy reaches your desired consistency (add a dash more water if it ends up too thick). Serve warm.
Feel free to change up the herbs and spices depending on what you have in the cupboard - I'll probably never make this vegetable gravy the same way twice!
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/6 of the recipe.
Still not planned the rest of your vegetarian Christmas dinner? Here are tons of ideas, which can all be served alongside this tasty vegetable gravy!
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