I have three gravy recipes. The first is the add water and mix gravy. The one that takes no effort and when you need gravy in a hurry. It’s really not a recipe. The second comes together in 15 – 20 minutes, is flavoursome and requires a little but not too much effort. The third recipe is to impress friends, family and to serve up on special occasions. It’s that special recipe I’m sharing today.
We’re a Sunday roast family. Well, Sunday roasts in Winter and occasionally in the warmer months. Hubster loves a roast. And, is there anything better than roast veggies, meat and a luscious gravy on a cold night? Probably not. Fortunately, there’s an abundance of vegan roast meats available at the shops these days. This makes a roast far easier than having to make the roast meat from scratch. It also means roasts every week are relatively quick, easy and don’t require a half a day or preparation.
Our favoured roast veggies tend to be potato, pumpkin and carrot. If I want to add some extra flavour and extend the left-overs, these minted green peas are an excellent accompaniment.
Vegan Red Wine Gravy
This vegan red wine gravy takes a little time to make but you’ll be rewarded with a gravy that’s good enough to hold it’s own (and may be the envy of others).
The recipe yields enough for a generous plating for six meals. When I make this gravy for our family of two, I plan extra meals around it. Once you’ve tried this recipe, you will too!
Vegan Red Wine Gravy
- Large Saucepan
- 1 Red Onion
- 1 Medium Carrot
- 1 Celery Stick
- 2 tbsp Olive Oil
- 3 Garlic Cloves
- 1 sprig Fresh Rosemary
- 2 sprigs Fresh Thyme
- 350ml Red Wine
- 4 cups Vegetable Stock
- 3 tbsp Corn Flour
- 6 tbsp Water
- 1 tbsp Tomato Paste
- 1 tsp Vegemite
- 1 tsp English Mustard
- 1 tsp Brown Sugar
- ½ tsp Salt
- ½ tsp Black Pepper
- Peel and finely dice the red onion.
- Peel and finely dice the carrot and celery.
- Peel and crush the garlic cloves.
- Heat saucepan on medium heat, add oil and diced onion and cook until softened. Add garlic and stir for 2 minutes.
- Add the diced carrot, celery, rosemary and thyme. Stir together and cook for around 7 minutes, stirring regularly to avoid sticking to the pan. Once the vegetables have softened, add red wine and cook until most of the liquid has evaporated.
- Add the vegetable stock and gently simmer for around 10 minutes.
- Strain liquid into a bowl, taking care to reserve the liquid which will form the stock of the gravy base. Pour liquid back into the saucepan and put back on medium heat.
- Make a slurry from the corn flour and water, ensuring there are no lumps. Add corn flour slurry to the pan while whisking until the gravy thickens. Add tomato paste, vegemite, mustard, sugar, salt and pepper. Stir until well mixed.