Guest chef

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbook, Keep It Vegan, offers over 100 straightforward and delicious recipes for all occasions.

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Red wine gravy

  • Serves 6
  • Prep 15 mins
  • Total time 25 mins
5.0/5 rating (1 votes)
Red wine gravy
Red wine gravy

step by step

  • 1Heat 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.
  • 2Add 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.
  • Recipe photograph by Toby Scott

Get ahead

The gravy can be made 24 hours ahead, keep chilled. Reheat gently to serve.

You will need

  • 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

+ Nutritional Information