The Happy Pear - Epic Vegan Red Wine Gravy
This vegan twist on a classic favourite is sure to become a treasured recipe for many meals to come!
4 people
12 minutes
10 minutes
Ingredients
- 1 pinch Black Pepper
- 3 tbsp Corn Flour or plain white flour.
- 2 cloves Garlic
- 3.5 tbsp Oil
- 100 ml Red Wine
- 4 - Shallot or 1 medium onion
- 2 tsp Tamari
- 3 sprigs Thyme fresh, with leaves removed from the stalk
- 400 ml Vegetable Stock
Method
- Peel and finely chop the shallots and garlic.
- Put a small non-stick saucepan on a high heat and add 1.5 tbsp of oil. Once the pan has heated up, add the chopped shallots and cook for 4-5 minutes, stirring regularly until it starts to golden. It may take a little longer depending on your hob.
- Add the chopped garlic and fry for 1 minute more.
- In a large jug mix together the veg stock, tamari, red wine, thyme leaves, black pepper.
- Pour this stock mix into the pan and bring to the boil, then reduce the heat down to a gentle simmer.
- In a mug add 4 tbsp of this stock mixture and sieve the corn flour (or plain white flour) and mix well, then add to the pan and mix together. Next add the remaining 2 tbsp of olive oil and cook for a further 3-4 minutes.
- Place your sieve over a large bowl and sieve the gravy by pouring it from the pan through the sieve and into the bowl. For a thicker consistency and stronger taste, you can leave the mixture to simmer for longer to concentrate. Taste and if it tastes too strong just dilute by adding a little boiling water or stock to reach your desired taste and texture. Enjoy!
