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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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Miscellaneous
Servings: 6 people
Calories: 51kcal
Author: Becca Heyes


  • 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


  • 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!


Serving: 1portion | Calories: 51kcal | Carbohydrates: 13.2g | Protein: 2.5g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 36mg | Potassium: 206mg | Fiber: 3g | Sugar: 2.5g | Calcium: 10mg | Iron: 0.9mg