Ingredients
- 1 teaspoon olive oil
- 2 medium onions chopped
- 1 carrot chopped
- 1 stick of celery chopped
- 1 clove garlic chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all purpose flour
- 1 cup red wine
- 2 cups broth / stock (I used Pacific Organic Mushroom Broth but veggie broth/stock is fine too)
- 2 teaspoons sugar
- Optional - 2 tablepsoons 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)
Recipe Description
Extra tasty, rich & flavoursome red wine vegan gravy, infused with sweet vegetable & fresh herb flavour and perfect for serving with your holiday feast!
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.
