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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!

I have a thing about gravy. I just love it. A good gravy like this Vegan Red Wine 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.

What ingredients do you need

For detailed measurements and instructions, scroll to my printable recipe card at the bottom of the page or click the "jump to recipe" button at the top of the page.

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.

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)

To thicken (if you're gluten-free you can use cornstarch) Red wine - For amazing depth of flavour

For amazing depth of flavour Stock - More flavour and to thin things out

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.

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

Optional but recommended for another layer of flavour Salt and pepper - Flavour!

Flavour! A touch of sugar - Important for balance

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

Saute the veggies slowly until golden and caramelized Step 2 - Add the flour and cook it out

Add the flour and cook it out Step 3 - Add everything else and simmer

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 and freezing

My Vegan Red Wine Gravy can be made up to 4 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.

How to serve

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:

Hungry for more?

If you love gravy then be sure to check out my:

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📖 Recipe

Vegan Red Wine Gravy Melanie McDonald 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! 5 from 7 votes Print Recipe Pin Recipe Prep Time 5 mins Cook Time 25 mins Total Time 30 mins Course Condiment, Side Cuisine vegan Servings 8 servings (3 cups in total) Calories 72 kcal Ingredients 1x 2x 3x 2 teaspoons olive oil , Optional. Saute with a bit of water to keep oil-free 2 teaspoons olive oil , Optional. Saute with a bit of water to keep oil-free

2 medium onions , chopped 2 medium onions , chopped

1 medium carrot , chopped 1 medium carrot , chopped

1 stick celery , chopped 1 stick celery , chopped

1 clove garlic chopped , chopped 1 clove garlic chopped , chopped

2 tablespoons all purpose flour , or cornstarch/arrowroot 2 tablespoons all purpose flour , or cornstarch/arrowroot

1 cup / 240 mls vegan red wine 1 cup / 240 mls vegan red wine

2 cups / 480 mls stock 2 cups / 480 mls stock

2 tablespoons Tamari or soy sauce , gluten-free if necessary 2 tablespoons Tamari or soy sauce , gluten-free if necessary

1/2 teaspoon salt 1/2 teaspoon salt

1/4 teaspoon pepper 1/4 teaspoon pepper

2 teaspoons sugar 2 teaspoons sugar

2 to 3 sprigs of fresh herbs like rosemary, thyme or sage OPTIONAL (stalks can go in) 2 to 3 sprigs of fresh herbs like rosemary, thyme or sage OPTIONAL (stalks can go in)

1 bay leaf OPTIONAL 1 bay leaf OPTIONAL

2 tablespoons cranberry sauce , OPTIONAL 2 tablespoons cranberry sauce , OPTIONAL RECOMMENDED EQUIPMENT Fine Mesh Sieve INSTRUCTIONS Warm the olive oil in a medium pan over a medium heat. 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 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. 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. 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. 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. 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. 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. 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. Serve right away or store for another day. NOTES 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 cranberry sauce. They really elevate the gravy.

Use good quality, tasty stock.

Make-ahead if you can. The flavours get better with time. Making ahead and freezing My Vegan Red Wine Gravy can be made up to 4 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. NUTRITION Serving: 1 serving Calories: 72 kcal Carbohydrates: 9 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Sodium: 650 mg Potassium: 125 mg Fiber: 1 g Sugar: 5 g Vitamin A: 1431 IU Vitamin C: 3 mg Calcium: 13 mg Iron: 1 mg Nutritional information is provided for convenience & as a courtesy only. The data is a computer generated estimate so should be used as a guide only. Tried this recipe? Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan Get my Top 10 reader's favourite recipes e-Cookbook FREE!

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!

FAQS

What can I use instead of red wine? 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. Can I use dried herbs instead of fresh? A quarter teaspoon of dried rosemary, thyme or sage would be ok, or a small pinch of all 3.