Red Wine, Shiitake and Onion Gravy
Perfect for your vegan roast dinner and to enrich any vegetable dish, this mouthwatering gravy is made with red wine, shiitake mushrooms and caramelized onions.
Servings: 800 ml (approx)
Calories: 352kcal
Ingredients
- 650 g Vegetable Broth or water + 1 tablespoon bouillon
- 100 g Red Wine
- 2-3 Shiitake Mushrooms
- 2 Red Onions
- 2 Bay Leaves
- 2 tablespoon All Purpose Flour
- 1 tablespoon Vegan Worchester Sauce
- 1 tablespoon Vegan Margarine
- Salt
- Pepper
Instructions
- Soak the mushrooms in hot water for 10-15 minutes.
- Finely chop the onions and sauté in vegan margarine until soft and caramelized.
- Drain and squeeze the mushrooms and slice them regularly.
- Add the shiitake and the bay leaves to the caramelized onions. Give it a little mix and season with salt and pepper.
- Pour in then the red wine and cook it out for a couple of minutes on medium-high heat.
- Next, stir in the flour and the Worchester sauce for 30 seconds.
- Add the vegetable broth a bit at a time, stirring well to avoid lumps.
- Cover with a lid and cook until it thickens (this will take 2 to 5 minutes on medium heat).
- Serve the gravy "rustic" as it is or blend it to smooth.
Video
Notes
You can serve the gravy in its “rustic” form or blend it to smooth.
The gravy can be stored in the fridge up to 5 days.
Nutrition
Calories: 352kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Potassium: 533mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1919IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 2mg