Everyone knows that gravy is essential for a roast dinner, and this vegan Onion & Red Wine Gravy is everything you need for a proper roast, but vegan style. It's rich, savoury and delicious, so it's perfect for pouring over all your roast potatoes!
For a special Christmas centrepiece, this lush gravy is the perfect partner for this show-stopping Chestnut, Mushroom & Squash Christmas Filo Wreath Pie.
This amazing vegan onion and red wine gravy recipe has pretty simple ingredients:
Onion- this gives a great flavour base to the vegan gravy recipe. You can use either an onion or a large pink shallot, for a slightly sweeter taste.
Red wine - this gives a lovely richness to the gravy. I love adding red wine to dishes as it just enhances the flavour, like in my Basic but Brilliant Lentil Bolognese. Check that the wine is vegan first; you can actually search many online retailers for "vegan red wine" and a lot of wine is labelled vegan now. This one is great.
Vegan gravy granules / gravy mix - a key component to this vegan gravy recipe. You can get some really tasty and upmarket vegan gravy granules. I love Steenbergs organic gravy mix and use them every year. Marigold's also have a really nice gravy mix, or even basic Bisto granules in the red container are vegan, so you can use those.
Olive oil - for sauteeing the onion/shallot.
Fresh herbs - Fresh herbs such as rosemary or thyme add an extra layer of flavour, however these are optional.
Here's a step-by-step of this delicious vegan gravy recipe:
- Finely chop the onion, put it into a saucepan and gently sweat in the oil until it caramelizes and becomes a lovely golden colour. If you want to add herbs, add them now so they release their aromas.
2. Add the gravy granules & red wine. Simmer to reduce the red wine (which also removes the alcohol content) and mix well.
3.Keep stirring until the gravy thickens. Add a little extra water if it's too thick, add more gravy mix if it's not thick enough.
4. Your gravy should be pourable but a little thick. Serve the vegan gravy hot. Better still, over your roasties!
Here are some common questions we get about our vegan gravy recipe.
Yes. It's best to make the gravy on the day you're eating it, then heat up just before serving. During a long dinner, you can heat up more during the meal so you can have seconds. When you have leftovers the next day, it works just fine to heat up more gravy for that too. You will probably need to add more water to it when reheating to make a better consistency.
Yes. You can certainly freeze this vegan gravy for another yummy roast dinner.
Don't worry, just add more water and keep stirring until it is the right gravy consistency.
Add some more gravy granules to the gravy and stir until the gravy thickens up.
The Best Vegan Gravy Recipe
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- Finely chop the onion & sweat in the oil until it caramelises and becomes a lovely golden colour.1 small onion, 1 teaspoon olive oil
- Add the gravy mix & red wine. Simmer to reduce the red wine (which also removes the alcohol content!) and mix well.160 ml red wine, 3-4 tablespoon vegan gravy granules, Fresh herbs such as sage or rosemary
- Keep stirring until the gravy thickens. Add a little extra water if it's too thick, add more gravy mix if it's not thick enough.
- You can also add your own herbs such as sage or thyme for added luxury.
- Serve hot, over your roasties!