Mulled wine vegan gravy
Serves: 6 (makes about 700ml)
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Mulled wine vegan gravy
A get-ahead gravy that can be served with all kinds of roasts, including vegan ones. Use an insulated jug or Thermos to keep the gravy hot during your meal
Serves: 6 (makes about 700ml)
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
144Kcal
Fat
6gr
Saturates
1gr
Carbs
14gr
Sugars
6gr
Fibre
1gr
Protein
1gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 3 tbsp vegetable oil
- 2 onions, sliced
- 4 tbsp plain flour
- 3-4 thyme sprigs
- 1 cinnamon stick
- 8 whole cloves
- a pinch of allspice
- 250ml red wine*
- 700ml vegetable stock
- 3 tbsp redcurrant jelly
Step by step
Get ahead
The gravy can be made ahead and chilled for 2-3 days, or frozen. Reheat gently, adding a splash of stock or water.
- Heat the oil in a large saucepan, add the onions and a pinch of salt; cook for about 8 minutes on a medium heat until golden.
-
Mix in the flour and cook for 1-2 minutes, stirring. Add the thyme, cinnamon, cloves and allspice, followed by the wine, then gradually mix in the stock. Bring to a simmer, add the redcurrant jelly and bubble for 15 minutes. If the gravy is looking too thin, reduce for a bit longer; if it’s too thick then add a bit more stock or water. Season to taste and strain into a warmed jug.
*Use a vegan wine if required.
