The Happy Pear - Epic Vegan Red Wine Gravy

THP Gravy THP 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


  • 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


  1. Peel and finely chop the shallots and garlic. 
  2. 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.
  3. Add the chopped garlic and fry for 1 minute more.
  4. In a large jug mix together the veg stock, tamari, red wine, thyme leaves, black pepper.
  5. Pour this stock mix into the pan and bring to the boil, then reduce the heat down to a gentle simmer.
  6. 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.
  7. 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!
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