RED WINE GRAVY

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Red Wine Gravy image

Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.

Provided by Food Network

Categories     condiment

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
3 medium red onions (12 ounces), peeled, halved, then thinly sliced thinly
1 cup red wine, such as Pinot Noir or what you have to drink at home
1 tablespoon vegan Worcestershire sauce (no anchovies)
1 teaspoon dried thyme
4 cups vegetable stock, plus more as needed
2 tablespoons cornstarch mixed with 2 tablespoons water
Seasoning

Steps:

  • In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
  • Now stir in the vegetable stock and the cornstarch mixture.
  • Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

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