Healthy Vegetable Gravy Recipe

Introduction

This healthy gravy is a flavorful and hearty sauce perfect for elevating your meals. Made with wholesome vegetables and dried porcini mushrooms, it offers a rich taste without any heavy creams or artificial additives.

Ingredients

• 1 tsp sunflower oil
• 1 large onion, chopped
• 3 large carrots, chopped
• 1 tbsp ketchup
• Handful dried porcini mushrooms
• 3 tbsp balsamic vinegar
• 1 liter low-salt vegetable stock, or chicken stock if not making it vegetarian
• 1 tbsp cornflour

Instructions

1. Step 1: Heat the sunflower oil in a saucepan over medium-high heat. Add the chopped onion and carrots, cooking for 10-15 minutes until the vegetables brown, even allowing the edges to burn slightly for extra flavor.
2. Step 2: Stir in the ketchup and dried porcini mushrooms. Cook together until the mixture becomes sticky, then add the balsamic vinegar and stir well.
3. Step 3: Pour in the vegetable or chicken stock and season with a pinch of salt if desired. Bring the liquid to a boil, then reduce the heat and simmer gently for 20 minutes.
4. Step 4: Use a hand blender to blitz the mixture until it has a thin soup-like consistency. Pass the blended gravy through a sieve into another saucepan and bring to a simmer again.
5. Step 5: Slake the cornflour by mixing it with a splash of water until smooth. Pour this into the simmering liquid and cook, stirring continuously, until the gravy thickens.
6. Step 6: Serve the gravy immediately, or chill and freeze for later use.

Tips & Variations

• For a deeper mushroom flavor, soak the dried porcini mushrooms in warm water before adding, then use some of the soaking liquid in the stock.
• Replace ketchup with tomato paste for a less sweet, more robust gravy.

Storage

Store the gravy in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to three months. Reheat gently on the stove, stirring occasionally, until piping hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gravy completely vegetarian?

Yes, simply use vegetable stock instead of chicken stock to keep it vegetarian.

How can I thicken the gravy without cornflour?

You can use a small amount of flour or arrowroot powder as a thickener, but be sure to mix it with cold water before adding to prevent lumps.

Healthy Vegetable Gravy Recipe

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★★★★★

5 from 82 reviews

• Author: Jake
• Total Time: 45 minutes
• Yield: Approximately 4 cups (about 4 servings) 1x
• Diet: Vegetarian

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Description

This healthy gravy recipe features a rich, flavorful blend of caramelized onions, roasted carrots, and earthy porcini mushrooms. Enhanced with balsamic vinegar and thickened with cornflour, it delivers a deliciously savory sauce that’s perfect for vegetarian and vegan meals. Made with low-salt vegetable stock, it’s a wholesome, low-fat alternative to traditional gravies, suitable for freezing and reheating.

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Ingredients

Scale 1x2x3x

Vegetables and Flavorings

• 1 tsp sunflower oil
• 1 large onion, chopped
• 3 large carrots, chopped
• 1 tbsp ketchup
• handful dried porcini mushrooms
• 3 tbsp balsamic vinegar

Liquids and Thickener

• 1 l low-salt vegetable stock (or chicken stock if not making vegetarian)
• 1 tbsp cornflour

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Instructions

1. Heat the oil and sauté vegetables: Heat 1 tsp sunflower oil in a saucepan over medium-high heat. Add the chopped onion and carrots and cook for 10-15 minutes, stirring occasionally, allowing the edges to brown and caramelize to enhance flavor.
2. Add ketchup, mushrooms, and vinegar: Stir in 1 tbsp ketchup and the handful of dried porcini mushrooms. Cook until the mixture becomes sticky and well combined. Then add 3 tbsp balsamic vinegar, stirring to deglaze and incorporate the flavors.
3. Simmer with stock: Pour in 1 liter of low-salt vegetable or chicken stock. Season with a pinch of salt if desired. Bring to a boil, then reduce heat and simmer gently for 20 minutes to allow flavors to meld.
4. Blend and strain: Use a hand blender to blitz the mixture until smooth with a thin soup-like consistency. Pass the blended gravy through a sieve into another saucepan for an extra-smooth finish.
5. Thicken the gravy: Slake 1 tbsp cornflour with a splash of water to create a slurry. Pour the slurry into the simmering liquid and cook, stirring continuously, until thickened to desired consistency.
6. Serve or store: Serve the gravy immediately, or cool and refrigerate. It can be chilled or frozen for up to three months in an airtight container for convenient reheating.

Notes

• The caramelizing of vegetables adds depth and a natural sweetness to the gravy.
• Dried porcini mushrooms can be substituted with other dried mushrooms if unavailable.
• Use low-salt stock to control sodium content, adding salt only if necessary.
• For a vegetarian option, use vegetable stock; for non-vegetarians, chicken stock is suitable.
• Ensure to pass the gravy through a sieve for the smoothest texture.
• The gravy freezes well and can be reheated in a saucepan or microwave.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: British

Keywords: Healthy gravy, vegetarian gravy, porcini mushroom gravy, low-salt gravy, easy gravy recipe, stovetop gravy, balsamic vinegar gravy