Not your average Vegan Red Wine Gravy! This one is infused with sweet vegetable & fresh herb flavour and is super tasty, rich & flavoursome. Just perfect for serving with your holiday feast!
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"Wow! Made this yesterday as a test run for Thanksgiving. Could have eaten half of it just while it was cooking! This morning made another batch to freeze for the big day. This is by FAR the best gravy I have ever eaten.... vegan, chicken, beef, or restaurant. Your instructions were perfect!" - Pam ⭐️⭐️⭐️⭐️⭐️ More reviews →
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I have a thing about gravy. I just love it. Especially on roast vegan beef and vegan mashed potatoes. A good gravy like this Vegan Red Wine Gravy or my Easy Vegan Gravy elevates a meal and brings everything together, and this one is an intensely savoury, can’t-stop-mopping-it-up delicious gravy that you’ll want to pour over everything!
We're talking a sweet vegetable base, red wine, herbs, garlic, onion etc, all simmered together into a thick, rich, saucy, gravy. And it is packed with flavour. It leaves storebought gravy packets or granules in the shade. There is no comparison.
Gravy really can make or break a dish. There is nothing worse than bad gravy and nothing better than good gravy!
Is Red Wine Vegan?
Not all wine is vegan. Animal products like egg white or fish swimbladders are sometimes used in the fining/filtering process. It's not difficult to find vegan wine though so you'll have no problems finidng it for this vegan gravy recipe. Barnivore is a great online directory to use when searching. Have it ready on your phone when you go to the liquor store. You can type in the name of a wine and it will tell you if it's vegan friendly or not.
Ingredients
Here's what's going in the gravy pot today:
- Onion, garlic, celery & carrot - The base of any good recipe. They add such a flavour-base to this gravy.
- Flour - To thicken (if you're gluten-free you can use cornstarch)
- Red wine - For amazing depth of flavour
- Stock - More flavour and to thin things out
- Soy sauce or Tamari - My secret weapon in savoury vegan dishes. It adds a "meaty" flavour and darkens the colour.
- Fresh herbs - Optional but recommended for another layer of flavour
- Salt and pepper - Flavour!
- A touch of sugar - Important for balance
- Cranberry Sauce - Optional but recommended if you have some as it really elevates the gravy to new levels.
How To Make Vegan Red Wine Gravy
Good vegan gravy is really easy to make. Here's how it's done:
- Step 1 - Saute the veggies slowly until golden and caramelized
- Step 2 - Add the flour and cook it out
- Step 3 - Add everything else and simmer
- Step 4 - Sieve and serve, or store in the fridge for later
Success Tips
- Slow cooking the veggies and getting them nice and caramelized is really important for flavour. Don't rush them.
- If at all possible add the optional fresh herbs and vegan cranberry sauce. They really elevate it.
- Use really good quality, tasty stock.
- Make it ahead if you can. The flavours get better with time.
Making Ahead & Freezing
My Vegan Red Wine Gravy can be made up to 7 days ahead and stored in a sealed container in the fridge. It can also be frozen for up to 3 months. Defrost in the fridge overnight and warm gently on the stovetop when needed.
Serving Suggestions
This Vegan Red Wine Gravy is a savoury, comforting and super-tasty addition to any meal, whether it be a special dinner for friends or family, on your Sunday roast, or for Thanksgiving or Christmas dinner. Try serving it with:
- Creamy vegan mashed potatoes and vegan chicken breasts
- Vegan roast or Vegan Beef
- Vegan Yorkshire puddings
- Sheet Pan Sausage Dinner
- Roast potatoes
- Mushroom Lentil Loaf with Cranberries
- Pies like my individual easy mushroom pies
- Hot dipped sandwiches
Recipe FAQS
Red wine really does make gravy taste amazing but if you can't use it, dry white wine also works well. For an alcohol-free alternative replace it with more stock. A tablespoon of balsamic vinegar (not any other kind of vinegar is a good addition too if you have some.
A quarter teaspoon of dried rosemary, thyme or sage would be ok, or a small pinch of all 3.
Recipe
Vegan Red Wine Gravy
Author:Ingredients
- 2 teaspoons olive oil , Optional. Saute with a bit of water to keep oil-free
- 2 medium onions , chopped
- 1 medium carrot , chopped
- 1 stick celery , chopped
- 1 clove garlic chopped , chopped
- 2 tablespoons all purpose flour , or cornstarch/arrowroot
- 1 cup / 240 mls vegan red wine
- 2 cups / 480 mls stock
- 2 tablespoons Tamari or soy sauce , gluten-free if necessary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons sugar
- 2 to 3 sprigs of fresh herbs like rosemary, thyme or sage OPTIONAL (stalks can go in)
- 1 bay leaf OPTIONAL
- 2 tablespoons cranberry sauce , OPTIONAL
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Warm the olive oil in a medium pan over a medium heat.
- Add the chopped onion. carrot, celery and sauté slowly, stirring often, for about 10 to 15 minutes until golden brown and caramelized.
- Add the garlic and cook for another minute or two.
- Turn down the heat to the lowest, add the flour and stir very well. It will be clumpy and weird looking. Keep it stirring and let the flour cook for about one minute.
- Remove from the heat and very gradually a few drops at a time, add the red wine, stirring very well in between each addition to work out most of the lumps. We are straining it later though so don't worry about some small ones.
- Once all the red wine has been added, pour in the stock, salt, pepper, sugar and Tamari, then add the optional cranberry sauce and herbs.
- Turn the heat back up to medium and bring to a gentle simmer. Stir constantly until thickened (about 10 minutes). You must stir it the whole time or it will get really lumpy.
- Once it's nice and thick, strain through a sieve over a bowl or clean pan, mashing all the veggies and herbs down with a spoon to get maximum flavour from them.
- Serve right away or store for another day.
NOTES
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NUTRITION
More Vegan Sauces
This recipe was originally published on December 23rd 2015. I've tweaked the post a bit and now I am republishing it for you. The actual recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!
John says
vegan worstershire (sp?) sauce also helps add some depth of flavor. I use it all the time with tamari/soy sauce.
Joanne says
I made this gravy at Christmas and it was so good! I will definitely keep this recipe handy when a rich and flavourful gravy is needed.
Janet says
This is now my go to for special vegan repast dinners . Lots of layers to the flavour . I love it and my guests always do too . Thank you 😊
Janet Holton says
Delicious !