This vegan red wine gravy might just be the most important component of your holiday meal! This rich, hearty sauce will tie together all of your veggies into one amazing meal and and is sure to be a crowd pleaser! (PIN IT NOW!!!)
Vegan Red Wine Gravy
I’ve been making this vegan red wine gravy for more than ten years now, and it’s about time I shared my recipe with the rest of you! This is perfect for a holiday meal, for pouring over mashed potatoes on a Tuesday night, or you know, the good old spoon option! I’ll be making a triple batch next week for Thanksgiving (per Irving’s request), to serve up alongside of some roasted squash and air fryer brussel sprouts (
coming soon! NOW!) and I am counting down the days!
Let’s talk about the mushrooms here. Can I make a confession? I’m a bad vegan. I HATE mushrooms. (and while we’re at it….bell peppers and eggplants too….I know, bad vegan!). But the mushrooms really do work perfectly in this gravy. I just leave them in large pieces—it’s actually prettier that way anyway, and I pass them all to Jonny (secret diet tip—always sit next to Jonny—he’ll eat half of your food for you!). So don’t shy away if you’re like me and not a mushroom fan. They give a nice subtle flavor, but you can easily avoid eating them if you’re not a fan of their texture. You can even strain the gravy if you’d like!
Shallots and Thyme
The shallots and thyme are essential flavors in this vegan red wine gravy! Let the shallots caramelize a bit before adding the other ingredients for maximum flavor! And definitely use fresh thyme—totally worth it, and so pretty too!
Vegan holiday meals can easily center around a few good side dishes! No need for an official entree dish if you don’t want to make one. The sides are where it’s at! Tie it all together with some vegan red wine gravy and it all makes sense together! You’ll never miss the turkey! Looking for some holiday meal ideas? Here are a few recipes to get you started!
- Vegan Green Bean Casserole
- Maple Lime Roasted Sweet Potatoes
- Instant Pot Mashed Potatoes with Fried Onions and Bacon
- Cranberry Orange Relish
- Maple Dinner Rolls with Aquafaba
No need to splurge on your wine for this red wine gravy. Any red wine that you enjoy drinking is fine—the flavor will concentrate while it simmers, so you want to make sure you like the flavor! (If you need help finding a vegan wine you can check on Barnivore!) Also important to note is that the alcohol will cook off during the cooking process, so it’s kid friendly as well!
Ready to get cooking? This vegan red wine gravy couldn’t be easier, and comes together from start to finish in about 30 minutes, with plenty of hands off time to tend to other dishes! I hope you love this yummy recipe as much as my family does! Please leave me a note in the comments telling me how you like it!
Vegan Red Wine Gravy
- 1 Tablespoon olive oil
- 1 cup shallots sliced in rounds
- 8 ounces sliced mushrooms (I used sliced crimini)
- 1/2 teaspoon salt
- 1 cup red wine
- 2 cups veggie broth (see notes)
- 2 Tablespoons cornstarch (mixed with 2 Tablespoons water to make a slurry)
- 3 sprigs fresh thyme leaves
- Pour the olive oil into a large skillet and heat over medium heat.
- Add the shallots and saute over medium low heat until beginning to caramelize.
- Add the mushrooms and stir, allowing them to start browning.
- Sprinkle the salt over top and stir.
- Add the red wine to the pan slowly, using your spoon to scrape up any brown bits and deglaze the plan. Bring the red wine to a simmer.
- Add the veggie broth and return to a simmer.
- Pour the cornstarch slurry into the gravy and whisk to make sure it mixes in completely.
- Add the thyme leaves (simply slide your fingers down the stem to release the leaves) to the gravy and stir.
- Simmer until the gravy has reduced and slightly thickened. Remove from heat, strain if desired, and serve!