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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
