Red Wine, Shiitake and Onion Gravy | Vegan
Perfect for your vegan roast dinner and to enrich any vegetable dish, this mouth-watering gravy is made with red wine, shiitake mushrooms and caramelized onions.
Jump to:
There's no doubt that a homemade gravy is 10x better than a ready made one.
I understand the practicality - don't get me wrong - but if you are actually trying to impress your guests I highly recommend you try making gravy from scratch.
It's actually easier than you think!
Ready in less than 10 minutes, it will indeed take your recipes to another level....of pleasure!
Why You’ll Love This Vegan Gravy
This isn’t just any gravy — it’s bold, elegant, and absolutely unforgettable! Here's why you'll fall in love:
- Completely plant-based and easy to make
- Rich and hearty flavour, without any meat products
- Versatile: works beautifully with roasts, mashed veggies, pies, and even vegan wellingtons
- Ready in less than 30 minutes
- Freezer-friendly and perfect for batch cooking
Ingredients
To make this smooth, rich and super tasty gravy you are only going to require a bunch of simple ingredients:
- Red Wine. A good quality red wine is the key to success! When cooking with wine, try use a bottle that you would actually drink. It will make a difference as opposed as using a cheap-ish wine.
- Red Onions. You can also shallots or white onions. We are going to finely chop and caramelize the onions in a knob of margarine.
- Dried Shiitake Mushrooms. They will give a robust, earthy flavour to our homemade gravy. Also porcini mushrooms work very well if you don't have shiitake. However, if you can't have mushrooms or you don't like them at all you can leave them out.
- Bay Leaves. They make a great flavour addition.
- All purpose flour. To thicken the sauce. If you are gluten free you can use corn starch instead.
- Vegan Worchester Sauce. Optional though highly recommended if you have it. It can also be substitute with liquid aminos, soy sauce or vegan mushroom sauce (vegetarian oyster sauce alternative).
- Water or Vegetable Broth.
Why Shiitake Mushrooms Make the Best Vegan Gravy
Shiitake mushrooms are a game-changer for plant-based gravies! They are naturally rich in umami — the "fifth taste" that brings depth, savouriness, and mouth-watering flavour. Combined with the wine, they create a luxurious sauce that feels indulgent without any need for meat or dairy.
How to Make Red Wine, Shiitake and Onion Gravy
First we need to soak the mushrooms in some hot water for 10-15 minutes.
In the meantime let's chop the onions very finely and sauté in vegan margarine until soft and caramelized.
Drain and squeeze the mushrooms that at this point should be soft (you can also keep their water to be added later on). Slice nicely and add to the onions along with the bay leaves.
Give it a little mix and season with salt and pepper if you like.
Add then the red wine and cook it out for a couple of minutes on medium-high heat.
Stir in the flour and the Worchester sauce, then top with vegetable broth, making sure to add it a bit at a time.
Cover with a lid and cook until it thickens (this will take 2 to 5 minutes on medium heat).
You can now serve the gravy in its "rustic" form or blend it to smooth.
It can be stored in the fridge up to 5 days.
Tips for the Best Vegan Red Wine Gravy
- Choose a good vegan red wine: Look for a dry variety like Merlot, Cabernet Sauvignon, or Shiraz. Make sure it's labelled vegan as some wines are processed with animal products.
- Use dried shiitake mushrooms for an even deeper umami kick — just rehydrate them in warm water first!
- Make it ahead: This gravy stores well in the fridge for up to 5 days or can be frozen for up to 3 months.
- Customize it: Add herbs like rosemary or sage for a festive twist.
Leave a Reply