Glorious Vegetarian Gravy for Roast Dinners

“This gravy was invented by me to go along with those yummy roast dinners vegetarians are often excluded from. Whenever my parents are doing a roast beef, turkey or pork, I usually make a Quorn roast for myself and all the other side dishes can be enjoyed just the same! Our family generally does Yorkshire puddings (the best!), Brussel sprouts, roast & mashed potatoes, green beans, and sometimes even baked stuffing. This gravy is juicy, like one you'd get from pan drippings - not thick or heavy. It's full of alcohol, so possibly not for children if that's a concern. Enjoy! It's a delight.”
1 jug

Ingredients Nutrition


  1. On medium-high or high heat, sautee the onion, mushroom and garlic in the butter, until nicely browned - do not burn, but make sure it's hot enough to really sizzle and give some nice colour.
  2. Season with garlic salt (or regular), cayenne and pepper.
  3. When the pan is beginning to brown with bits stuck to it, add in the soy sauce, Maggi sauce, wines, and brandy. The pan might hiss and spit when you pour it in; don't worry.
  4. Stir well, and bring to a simmer. Taste (it will be strong) and add more wine if necessary to get a good, balanced flavour.
  5. Add vegetable broth, tasting, frequently, until desired flavour has been reached (this is to mellow out the alcohol, and completely up to you).
  6. When the flavour is perfect, stir in the cornstarch already mixed with water (to avoid clumps) a little at a time until desired consistency.
  7. The gravy shouldn't be too thick; you want to be able to pour it out like normal roast gravy (like a jus).
  8. Enjoy!

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