Waste Not Want Not Gravy

Waste Not Want Not Gravy

This gravy is one of those recipes we're genuinely proud of, because it turns the bits you'd normally chuck in the bin into something absolutely incredible. We're talking cabbage spines, Brussels sprout cuttings, the odds and ends that usually end up in the compost, transformed into a deep, rich, proper British gravy. The miso and Marmite bring this incredible savoury depth that makes it taste like it's been simmering for hours, and the gravy browning gives it that gorgeous dark colour. Honestly, once you've made this, you'll never waste those veggie offcuts again. Make it this weekend and pour it over everything.

Cook: 40 min
Serves 6

Before You Start

  • Sieve
  • Small bowl
  • 2x saucepans
  • Carrot water drained and ready (1 litre)

Ingredients

  • 1 tbsp miso paste
  • 2 tbsp olive oil
  • the spines from a savoy cabbage
  • 1 onion
  • the cuttings from brussels sprouts
  • 4 garlic cloves
  • 1 tbsp Marmite
  • 1 tsp gravy browning
  • 1 tbsp tomato purée
  • 1 tbsp nutritional yeast
  • 2 tbsp plant-based gravy granules
  • 2 tsp brown sugar
  • 1 litre drained carrot water
  • 1 sprigs of sage
  • 2 bay leaves
  • 5 dried porcini mushrooms
  • 2 tbsp cornflour
  • 4 tbsp water

Method

1

Prepare the ingredients 

  • Peel and dice the onion
  • Roughly chop the savoy cabbage spines
  • Peel and slice the garlic cloves
2

Make the gravy 

  • Warm the oil in the pan over a medium heat, add the onion and stir for 1 minute
  • Add the cabbage spines and brussel sprouts cuttings and stir for 3-4 minutes
  • Add the garlic cloves and stir for 1 minute
  • Add the miso, marmite, gravy browning, tomato puree nutritional yeast, plant based gravy granules, brown sugar and stir for 1 minute
  • Add the carrot water, sage, bay leaves, porcini and stir to combine, increase the heat to a rolling boil before reducing the heat to a gentle simmer and simmer for 25-30 minutes
3

Finish the gravy 

  • Pour the gravy into a second saucepan through a sieve
  • Use the back of a spoon to squeeze the gravy out of the pulp
  • Put the saucepan on the stove and bring to a very gentle simmer over medium heat
  • Mix the cornflour and water together in a small bowl to form a slurry, add to the saucepan, stir to combine and thicken the gravy
  • Simmer until you reach your desired consistency
  • Taste and adjust the seasoning to your preference with salt and pepper
  • Bring to the boil, pour the gravy into a gravy boat and serve immediately

Tips & Variations

  • Save your scraps as you go: We keep a bag in the freezer for veggie offcuts throughout the week, cabbage spines, leek tops, carrot peelings, and use them straight from frozen when we're ready to make a batch of this.
  • Dial up the depth: If you want an even richer gravy, add a small splash of red wine or a dash of soy sauce along with the other flavourings. Trust us on this one, it takes it to another level.
  • Make it ahead: This gravy actually gets better the next day once all the flavours have had time to meld together, so don't be afraid to make a big batch and keep it in the fridge for up to four days.

Why This Works

The trick here is layering the umami. Miso, Marmite, and tomato puree together build this deep savoury backbone that you just can't get from one ingredient alone. We find that taking your time with the onions and veg at the start, letting them soften and caramelise properly, gives the whole gravy a sweetness that balances all that richness perfectly.