Red wine gravy
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Red wine gravy
Recipe by Áine Carlin
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
73Kcal
Fat
2gr
Saturates
0gr
Carbs
8gr
Sugars
2gr
Fibre
1gr
Protein
1gr
Salt
0.7gr
Áine Carlin
Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes
Áine Carlin
Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes
Ingredients
- 1 tbsp olive oil
- 2 echalion shallots, finely chopped
- 3 tbsp plain flour
- 2 tsp tomato purée
- 125ml red wine (check the label to ensure it is vegan)
- 1 vegetable stock cube, crumbled
- 1 star anise
- 2 tsp tamari sauce
- 2 tsp redcurrant jelly
- a pinch of mixed dried herbs
Step by step
Get ahead
The gravy can be made 24 hours ahead, keep chilled. Reheat gently to serve.
- Heat the oil in a pan and fry the shallots for 5 minutes until transparent. Add the flour and tomato purée and cook for 1 minute, then gradually stir in the red wine, followed by 500ml cold water, whisking all the time. Bring to the boil, stirring until thickened and smooth.
- Add the vegetable stock cube, star anise, tamari sauce, redcurrant jelly and herbs, then simmer gently for about 5 minutes. Strain through a sieve and serve hot.
