Tash’s It’s All Gravy recipe

Virgin Radio

2 Dec 2021, 08:20

Credit: Getty

Credit: Getty

Here’s Tash’s amazing vegan gravy recipe, which will be the perfect addition to your Christmas dinner.


  • 2 onions

  • Olive oil

  • 3 carrots

  • 3 celery sticks

  • 30g Dried porcini mushrooms

  • 2 Bay leaves

  • 4 Fresh thyme sprigs

  • Bottle of port

  • 2 tablespoons blackberry jam

  • 4 tablespoons plain flour (I use gluten free)

  • 2 teaspoons marmite

  • 2 tablespoons tomato purée

  • 2 tablespoons red wine vinegar

  • 2 litres of vegan/vegetable stock


Chop onions, carrots, celery.

Heat a large splash of olive oil in a saucepan over a medium heat, add onion, carrots, celery, dried mushrooms, bay leaves and thyme. Put the lid on and heat for 30 mins or so, or until everything starts turning brown (the brown bits are the flavour!)

Turn up the heat and Add the port and blackberry jam. This will deglaze the pan.

Allow to bubble until The alcohol has burnt off and it starts to thicken.

Then lower the heat, add the flour, mix until in a paste consistency.

Add the marmite, tomato purée, and red wine vinegar, combine.

Add the stock and mix well. Heat for 10 minutes also.

Then strain into another saucepan pushing all the gorgeous flavour through Using the back of a spoon.

Freeze this Jamie Oliver-inspired recipe for Christmas Day!

The twist... more more more. Just add more port and Rosemary.