Vegetarian Gravy

This is a useful Christmas recipe which I swiped and adapted from the Guardian Food section last Christmas, and kept meaning to post. There are no photos, because A) You try taking a nice photo of gravy and B) I was cooking Christmas dinner for 12 people (3 vegetarians, 1 kosher) in a large room with one oven so was too busy to bother. I was skeptical of this, because to be honest I don’t really believe in vegetarian attempts at things that usually have meat in them. They’re a bit like non-fat foods, they may taste of something but not what its meant to taste like. Anyways, this actually worked, and created a rich, tasty gravy that worked perfectly with turkey as well.


  • 600ml vegetable stock
  • 4 tbsp plain white flour
  • 1 tsp herbes de provence
  • 50ml sunflower oil
  • 20g unsalted butter
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 50ml sherry
  • 2 cloves crushed garlic
  • Freshly ground black pepper to taste


  • Put the flour, garlic and herbs in a dry, large saucepan and heat gently, stirring with a spoon, until they give off a nutty smell.
  • Add the oil and butter, and cook for two minutes, stirring constantly.
  • Whisk in the stock and bring to the boil.
  • Lower heat and simmer for 5 minutes.
  • Add the soy sauce, mustard, and pepper and sherry.
  • Cook for a further two minutes.
  • Adjust seasoning to taste.
  • Serve hot.

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