Skip to main content Skip to footer 
This isn’t just any gravy—it’s a deeply flavourful, plant-based masterpiece that elevates the humble celery to star status. Roasted alongside sweet carrots, mellow leeks, and golden onions, celery brings a subtle aromatic backbone that enhances every spoonful. The addition of earthy porcini mushrooms, velvety chestnuts, and a splash of red wine and balsamic vinegar creates a luxurious depth that rivals traditional meat gravies.
Whether you’re serving it over a nut roast, crispy roast potatoes, or seasonal vegetables, this vegetarian gravy delivers a rich, savoury experience that’s perfect for festive occasions or Sunday dinners. It’s proof that celery isn’t just a supporting player—it’s an essential ingredient in building bold, balanced flavour.
Thank you to Jamie Oliver for this delicious recipe. Imagery and Recipe credits – Jamie Oliver
What to do
- Trim and wash the leek, carrot and celery, peel the onion, then roughly chop it all and place in a large non-stick pan on a medium-high heat. Dry-fry for 15 minutes, or until softened and dark golden, stirring regularly and adding splashes of water to prevent it sticking, if needed.
- Meanwhile, crumble the stock cube into a jug with the porcini and rosemary, then cover with 500ml of boiling kettle water and leave aside to infuse.
- Stir the butter, chestnuts and paprika into the pan. Cook for 5 minutes, then add the wine, balsamic and jelly. Let the liquid cook away, cool slightly, then tip the contents of the pan into a blender.
- Pour in the porcini and the stock, discarding just the last gritty bit and the rosemary, add 500ml of water and blitz until very smooth – in batches, if needed. Season to perfection, tasting and tweaking.
