This delicious red wine vegetarian gravy is so packed with flavor it will safisfy even the most ardent meat eater.
It’s a great recipe for anyone who loves recipes using wine or if you want to use up leftover wine.
This recipe is very flexible. You can use different vegetables and amounts depending on what you have, the same way you might for making stock or soup.
It’s perfect for using up negleted veg in the bottom of the fridge or cupboards. Many vegetables will work well, but avoid bitter tasting vegetables like broccoli and asparagus.
- Make it the day before for Christmas dinner.
- Double the ingredients and freeze half for later.
- Use vegan wine to make this recipe vegan.
- Warm the gravy boat/jug before pouring in the gravy to keep it piping hot.
Best red wines for gravy
It isn’t necessary to use an expensive wine, but it should be drinkable. Choose something fruity with low tannins like Pinot Noir or Beaujolais.
Red wine gravy recipe (vegetarian)
- 2 onions
- 4 carrots
- 2 sticks of celery
- 2 leeks
- 3 garlic cloves skins on
- 2 springs rosemary
- 2 springs thyme
- 2 bay leaf
- 2 tbsp flour
- 1 liter vegetable stock
- 1 cup red wine 285 ml
- Preheat the oven to 400F/200C.
- Roughly chop the vegetables and add to a large baking tray with the herbs.
- Season, drizzle with olive oil, and roast for 45 minutes or until soft and golden.
- Mash the cooked vegetables with a potato masher once cooled a little.
- Put the tray of mashed vegetables on the stove, and stir in the flour.
- Add the stock and wine, and bring to a simmer for 10 minutes, stirring occasionally.
- Sieve the gravy and serve.