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!
PREP TIME: 5 minutesminutes
COOK TIME: 25 minutesminutes
TOTAL TIME: 30 minutesminutes
Servings: 8servings (3 cups in total)
Ingredients
2teaspoonsolive oil, Optional. Saute with a bit of water to keep oil-free
2mediumonions, chopped
1mediumcarrot, chopped
1stickcelery, chopped
1clovegarlic chopped, chopped
2tablespoonsall purpose flour, or cornstarch/arrowroot
1 cup / 240mlsvegan red wine
2 cups / 480mlsstock
2tablespoonsTamari or soy sauce, gluten-free if necessary
1/2teaspoonsalt
1/4teaspoonpepper
2teaspoonssugar
2 to 3sprigs offresh herbs like rosemary, thyme or sageOPTIONAL (stalks can go in)
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
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.Calories include the optional ingredients.