Vegetarian Gravy With Vegemite

Total Time
Prep 30 mins
Cook 25 mins

This recipe is from Rose Elliot's Vegetarian cookbook and I have used it for about 15 years now and it is wonderful with nut roasts. We even use it with fries and cheese to make a Vegetarian Quebec Poutine where I work.Do not use a blender to break up the onions. It just doesn't seem to work. Can be frozen and the recipe is easily doubled.

Ingredients Nutrition


  1. Fry the onion in the oil in a medium saucepan for 5 minutes.
  2. Add the flour, and cook for a further 5-10 minutes, until flour and the onion are nut-brown and the onion is soft and slightly pulpy.
  3. Add the garlic, cook for 1-2 minutes, then gradually stir in the dark vegetable stock. Bring to the boil, then simmer for 10 minutes.
  4. Strain the gravy into a clean saucepan (push the onion through the sieve and add the yeast extract and soya sauce and salt and pepper to taste. Stir well, then serve.
Most Helpful

I wish I could give this 10 stars! This is so wonderful. This is so much better than any store bought vegetarian gravy. Don't be scared of the vegemite, it just gives it a really earthy and meaty flavour. Fantastic!!

Moor Driver August 04, 2007