Gravy Recipes

Roast Veggie Gravy recipe

This is a lovely gravy for vegetarians and meat-eaters alike - it has bags of flavour from the sweet roasted vegetables and is also an excellent way to use up any odds and ends of veg you may have in your vegetable cupboard. Use the veggie pulp to make soup the next day.


  • 1 sweet potato
  • 1 onion
  • 1 carrot
  • 1 courgette
  • 2 garlic cloves
  • 1 tbsp. oil
  • 2 tbsp. flour
  • Boiled water
  • Salt and pepper
  • 1 tbsp. freshly chopped sage
  • Bay leaf


  1. Peel and roughly chop all of the vegetables, leaving the garlic cloves whole.

  2. Place into a roasting tray and toss with the oil, salt and pepper, sage. Roast in a 200C oven until browned nicely, around 45-60 minutes.

  3. Put the roasting tray on the hob and add a dash of boiling water, stirring to remove any crispy bits from the pan. Sprinkle the flour into the vegetables and cook for a few minutes, then add 400-500ml boiling water.

  4. Mash the vegetables with a potato masher until thickened slightly.

  5. Pour the mixture through a sieve, squishing it through until you're left with veggie pulp and a pan of veggie gravy.

  6. Simmer the gravy in a clean saucepan if it's a little thin when it comes out of the sieve.

Celery, mushrooms and parsnips would also be a nice addition to this gravy. This recipe serves 4.

Author: Laura Young

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Published: February 1, 2012
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Published by Starsol