No classic Christmas roast with mashed potatoes is perfect without any gravy! My recipe for a vegan red wine gravy is ideal for all vegan roast recipes and can be prepared easily and without much a do. Nicely simmered, it develops wonderful aromas that make every meal a feast.
The icing on the cake and a good advice!
With its fine, fresh ingredients, the gravy tastes delicious even without animal ingredients. The red wine adds that something special. The full-bodied, aromatic gravy goes perfectly with a Seitan roast, a vegan, gluten-free lentil loaf and of course always with mashed potatoes, the classic match to every roast.
A home-made gravy simply tastes much better than anything that comes out of a bag. You can easily prepare and pre-cook this aromatic, vegan red wine gravy in advance. You just reheat the gravy for your vegan roast meal. The gravy will keep for several days in the refrigerator. All gravy lovers can prepare loads of the red wine gravy and freeze it directly.
Now my Don’t waste your taste tip: Prepare the gravy as a demi-glace to save space in your freezer. A demi-glaze is a concentrated base that is reduced by cooking. It is thicker than a normal gravy. You can portion your demi-glace in ice cube trays or freeze in small storage jars. Like this, you always have a supply for a quick gravy. To get a demi-ice, simply let your gravy simmer for another 1 to 1.5 hours after passing.
Something hearty, something sweet and something for under the Christmas tree.
With this recipe, Christmas has almost arrived. In the last few weeks I have presented you with recipes for vegan gingerbread and vegan (Christmas) cookies, for a Christmas Seitan roast à la Wellington and for vegan Christmas gifts. I hope that my recipes and some vegan gift ideas come in handy.
I wish you and your loved ones a merry Christmas, loads of fun cooking vegan dishes and unwraping your presents. Stay curious and healthy!
Delicious Vegan Red Wine Gravy
Equipment
- Pot, knife, grater, chopping board, strainer
Ingredients
- 1 Tbsp canola oil with butter taste
- 1 big red onion – chop finely
- 1 clove garlic– chop finely
- 1 big carrot – grate finely
- 80 g celleriac – grate finely
- 1 tsp coconut blossom sugar alternatively cane sugar
- 100 ml red wine, vegan
- 200 ml vegetable broth
- 100 ml water from mushroom soaking (provided from the Seitan roast recipe, alternatively you can use vegetable broth)
- 2 sprigs thyme
- 1 Tbsp Soja saice or Tamari
- 1 tsp corn or potatoe starch, mixed with 1 tablespoon of water
- salt and pepper
Instructions
- Preparte the ingredients. Chop and grate the vegetables.
- Heat the oil in a medium-sized pan and fry the onion until translucent for about 5 minutes.
- Add carrot, celeriac, garlic and coconut blossom sugar. Fry for about another 4 minutes.
- Deglaze with red wine and allow most of the liquid to evaporate. Then add the vegetable stock, the mushroom soaking water and the sprigs of thyme and let the sauce reduce for about 20 minutes.
- Season with soy sauce, salt and pepper. Then remove the thyme sprigs, strain the sauce through a sieve or (as I did for the photo) puree the sauce and then strain it through a sieve. Done so you have less «waste»! (What is left in the sieve can be used in delicious lentil patties, for example)
- Put the sauce back in the pan, bring to boil again and thicken with the starch. Serve with the Seitan roast and, for example, homemade mashed potatoes and crispy Brussels sprouts. Enjoy your meal!
This dark brown gravy (or sauce, if you like) is made by reducing your gravy by reducing until it is thick and packed with flavor. Demi-glace is a classic element of the French cuisine. It is ideal to have in the freezer in small portions to use whenever you wish.
