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Vegan Vegetable Gravy

This vegan gravy recipe is full of hidden vegetables - an easy way to get some more nutrition into your Christmas feast!
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 51kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 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
  • Salt

Instructions

  • 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.

Notes

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!

Nutrition

Nutrition Facts
Vegan Vegetable Gravy
Amount Per Serving (1 portion)
Calories 51 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.1g1%
Cholesterol 0mg0%
Sodium 36mg2%
Potassium 206mg6%
Carbohydrates 13.2g4%
Fiber 3g12%
Sugar 2.5g3%
Protein 2.5g5%
Calcium 10mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.