Delicious Vegan Red Wine Gravy
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.
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!
Tried this recipe?Let us know how it was!