Extra tasty, rich & flavoursome vegan red wine gravy, infused with sweet vegetable & fresh herb flavour and perfect for serving with your holiday feast!
I can’t believe that Christmas is almost upon us. I am really not prepared this year and have so much left to do and only Christmas Eve to do it in. Thank goodness I managed to get the day off work. (Bribing your boss with Cranberry, Orange & Pistachio Muffins works wonders!)
I planned to post this Vegan Red Wine Gravy recipe a little earlier than I am but life has been so busy and gravy is very unphotogenic. It also really doesn’t help when your gravy boat looks like a toilet bowl from certain angles when photographed. Honestly it really does! It’s something I have never noticed before but it hindered me so much that I nearly went out and bought a new one. I persevered though and after three seperate photo shoots I managed to get a couple of photos that I am happy with.
The plus side of me posting this recipe today is that my gravy for Christmas day is now made. It keeps very well for up to five days in the fridge and also freezes really well so you can make it well in advance and take some pressure off yourself on the day of your special meal. I am all for anything that makes life easier.
Gravy can make or break a dish. There is nothing worse than bad gravy and nothing better than good gravy. This Red Wine Vegan Gravy is extra tasty, rich and flavoursome.
Slow cooked onions, carrots and celery add sweet vegetable flavour, red wine adds depth and fresh herbs add an extra layer of deliciousness. It is a regular feature on the menu here and I always end up drowning my meals in it. It is fantastic served with roasts, Wellingtons, veggie sausages, piles of creamy mashed potatoes and pies. In fact I am having it with a pie on Christmas day. Portobello Pot Roast is being made as a pie filling and will be served with roast potatoes, a variety of different sides and lashings of this fabulous Red Wine Vegan Gravy!
This will be my last post before Christmas. I am looking forward to spending some quality time with my family and taking a few days break. Life has been so hectic lately and I have been feeling a little frazzled. I will be back with more great recipes in the new year (you might possibly get one before that but no promises).
If you make any of my recipes over the holidays feel free to share them with me on Instagram or Twitter. I am @avirtualvegan. Use the hashtag #avirtualvegan on Instagram. You can also share them on my Facebook page. I enjoy seeing what you are cooking. I love it when you leave feedback here on my website too. It’s great to hear what you think and it also helps newcomers to A Virtual Vegan see that my recipes are reliable.
I have had a fantastic first eight months of blogging and have loved every minute. Here’s to more of the same in 2016. Have a wonderful Christmas and New Year and eat well!
Vegan Red Wine Gravy
Ingredients
- 1 teaspoon olive oil
- 2 medium onions , chopped
- 1 medium carrot , chopped
- 1 stick celery , chopped
- 1 clove garlic chopped , chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all purpose flour , or cornstarch or arrowroot for a gluten-free option
- 240mls | 1 cup red wine
- 480mls | 2 cups broth / stock (I used Pacific Organic Mushroom Broth but veggie broth/stock is fine too)
- 2 teaspoons sugar
- 2 tablespoons Tamari (you can sub soy sauce) (see recipe note)
- Optional - A few sprigs of fresh herbs (stalks are fine - thyme and sage are good, and a bay leaf if you have one)
- Optional - 2 tablespoons cranberry sauce (see recipe note)
Instructions
- Warm the olive oil in a pan over a medium heat.
- Add the onion. carrot, celery and herbs and sauté slowly, stirring often, for about 10 minutes until golden brown and caramelized.
- Add the garlic and cook for another 5 minutes.
- Turn down the heat to low, add the flour and stir very well. It will be clumpy and weird looking but thats fine. Cook the flour for about one minute.
- Remove from the heat and very gradually add the red wine a few tablespoons at a time, stirring very well in between to work out any lumps (don't worry too about them as you will be straining it later anyway).
- Once all the red wine has been added, pour in the broth/stock, salt, pepper,sugar and Tamari and cranberry sauce if you are using them.
- Turn the heat back up to medium and bring to a gentle simmer.
- Stir constantly until thickened (about 10 minutes).
- Strain through a sieve, mashing all the veggies and herbs down with a spoon to get maximum flavour from them.
- Serve right away or cool and warm just before serving. It can also be stored in a sealed container in the fridge or freezer until needed.
Recipe Notes
Tamari adds a little more depth to the gravy but isn't essential. It still tastes good without it so don't buy it especially for this. If you have it use it, if you don't then don't worry about it.
The gravy is great without the herbs & cranberry sauce but if it is Christmas or Thanksgiving and you have some lying around then add them for an extra pop of flavour and to make it even more special.
Phoebe says
Hi, how long will this keep in the fridge?
A Virtual Vegan says
Easily 3-4 days. Probably a bit longer. It freezes well too. It will get really thick and gloopy when it cools but as soon as it warms back up again it will loosen up. You can always add a drop of water if you need it a bit thinner too.
CharlotteAngel says
I made this to go with a seitan roast for my non-vegan family in law for Christmas lunch. It topped off the meal beautifully. Lovely flavour
A Virtual Vegan says
That’s great! Thanks so much for stopping by to let me know :O)
Linda @ Veganosity says
I love vegan gravy. This sounds wonderful!
A Virtual Vegan says
Thank you Linda!
The Vegan 8 says
Looks incredible! Red wine thyme gravy is my absolute favorite! I make mine with a cabernet and fresh thyme and could drink it, haha. Yours looks so delicious!
A Virtual Vegan says
Ha ha! I am the same with gravy. I just love it!
Gin says
Your gravy sounds wonderful, so full of rich veggie flavors! And you managed to get great pics of it too. That’s pretty hysterical that you think your gravy boat resembles a toilet bowl from some angles. Maybe you can snag a super fierce one worthy of this _awesome_ gravy before next Christmas!
A Virtual Vegan says
Thanks Gin! I am one of those people that hate to waste anything so I think the toilet bowl gravy boat will be with me until it breaks although with me in the kitchen that is totally possible at given any time. I am terrible for dropping things!
Howie Fox says
A red wine base is great for gravy!! I think I’d also add all the optional ingredients for more fun 😀
Kelly says
You made that gravy not only look delicious, but I’m just going to go out on a limb and say that it also tastes delicious. Love the Tamari in there!
A Virtual Vegan says
Thanks so much Kelly! Gravy is something I love so when I became vegan it was something I had to perfect pretty early on!
The Food Hunter says
Such a delicious gravy
A Virtual Vegan says
Thank you.
Vanessa @ VeganFamilyRecipes.com says
I find it so hard to perfect a good vegan gravy. Looks like you nailed it though! Love that you made it with red wine 🙂
A Virtual Vegan says
Thanks Vanessa! You just need to pack in that flavour and the red wine certainly helps with that.
veggiesdontbite says
I love a good red wine base. It gives such great flavor!
Hedi Hearts says
Wow, I miss gravy and this sounds absolutely delicious, thank you for sharing!!
A Virtual Vegan says
You are very welcome Hedi and thank you!
Kathy Hester says
You can never have too many gravy recipes. Thank you for your red wine version!
A Virtual Vegan says
You’re welcome Kathy!
Strength and Sunshine says
Ooo the red wine and all those flavors together! This sounds fantastic!!
A Virtual Vegan says
Thank you! Just perfect for Christmas Day!
Jenn S. says
A good gravy completes the meal! This one looks so rich and delicious! Yum!
A Virtual Vegan says
Thanks Jenn. I agree. You can’t beat a good gravy!
Roxanne Veinotte says
Going to make this for my wedding, to serve over lentil balls. Thank you for the recipe!
A Virtual Vegan says
Oh wow! I am honoured! It will be great with the lentil balls. In fact it goes great with nearly everything. I hope your wedding is absolutely fantastic and that you love every minute! Congratulations in advance!
Roxanne Veinotte says
It will be real soon, January 9, so will give you an update, 99% of guests are omnivores, and I am the only vegan there, and the food is ALL vegan. LOL
Oh and by the way the crown I am wearing is the tiara I will be wearing at my wedding!
A Virtual Vegan says
Love the tiara! I bet you are so excited. Have a fantastic day!