I know, I know its Summer, its a scorcher and I’m making gravy??? What can I say? In the UK a Sunday Roast dinner is the law! Its always going to be a good thing to have a delicious gravy recipe up your sleeve and this is not just any gravy this is Vegan Red Wine Gravy. Perfect for that Sunday or special occasion roast dinner.
Good gravy is essential and this is good gravy. I’ve used miso paste, mushroom and beetroot powder for depth of flavour (find them in supermarkets, health food stores or on Amazon). If you don’t have beetroot powder then leave it out or add a fresh beetroot but don’t skip the mushrooms. You can go ahead and use fresh if you don’t have powder or dried porcini but go for a more flavourful mushroom like chestnut. If miso paste is something new to you don’t worry its easy to find on Amazon, in your local health food store and even in most supermarkets these days! Miso is a great addition to your pantry and used ALOT in vegan recipes. I use it to make vegan pesto and slather it everywhere!
Just look at the colour all rich and comforting. I almost want to drink it straight from that jar and I’m certainly going to be mopping up the leftovers with a big hunk of bread!
This is so easy to make, the veggies are chopped in an instant in your food processor, then its a matter of frying them soft with some herbs and flavourings, adding a good vegetable stock, simmering and straining.
I quite like to make it early in the day or even the day before and let the flavours develop. Its also totally freezable if you have leftovers and so handy to have to hand. In fact why not double the quantity and batch cook extra while you’re at it then you can have your gravy ready for the next 4 dinners!
This recipe should yield around 600 ml of gravy
Are you ready to make Vegan Red Wine Gravy?
Lets do this!
Vegan Red Wine Gravy
- olive oil for frying
- 2 onions red or white
- 3 garlic cloves
- 2 carrots
- 2 celery sticks
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 250 ml red wine
- 2 tbsp flour Use corn flour or gluten free blend if gluten free
- 1 tsp marmite or vegemite or any yeast extract
- 1 tbsp tomato puree
- 1 tsp white miso paste
- 3 tbsp mushroom powder or 25g dried porcini mushrooms
- 1 tsp beetroot powder optional
- 1 litre good vegetable stock
Peel and chop the onions, garlic, celery, carrots, add to your food processor along with the dried porcini if using and pulse a couple of times to get it all chopped up in small pieces.
Heat the oil in a pan then add the veggies, and fresh herbs and fry stirring for 20 minutes until nice and soft.
Add the wine and turn up the heat a little and cook off until just a little liquid remains.
Stir in the flour then add the marmite, tomato puree, mustard, bay leaf and mushroom/beetroot powder if using.
Now pour in the stock, give it a good stir and bring to simmer for 10 minutes or until thickened.
Sieve through a strainer and your gravy is ready!
Any leftovers can be frozen or just double up the quantity so you have some in the freezer ready for the next few dinners!