Vegetarian red wine gravy

Vegetarian red wine gravy

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(1 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Going meat-free doesn't mean missing out on a sumptuous sauce for roast dinners - mushroom ketchup adds depth to this version

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal208
  • fat6g
  • saturates1g
  • carbs19g
  • sugars10g
  • fibre3g
  • protein3g
  • salt0.6g
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  • 2 tbsp oil
  • 2 large onion, cut into wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, roughly chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 bay leaf, torn
  • 2 tbsp flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 400ml red wine
  • 400ml vegetable stock
  • 2 tbsp mushroom ketchup


  1. Heat the oil in a saucepan. When hot, add the onions, carrots, celery and bay, and cook gently for 10-15 mins until soft. Remove the bay leaves.

  2. Add the flour and cook for 3-4 mins until brown. Add the wine little by little, stirring constantly, then add the stock. Once fully incorporated, simmer for 5-10 mins until the gravy has thickened. Strain through a sieve, stir through the mushroom ketchup and season to taste.

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Comments (2)

Marvachef's picture

Wasn't too keen on this gravy. Would like to find an alternative, perhaps without the wine.

adampcooke's picture

Used this on Boxing Day, great recipe, would definitely use again, makes a lovely change from having another meat gravy. I didn't add the mushroom ketchup as I didn't have any, but was still very good.

Questions (2)

mvt1976's picture

Can I make this ahead and freeze for christmas day?

goodfoodteam's picture

Yes this will be fine to freeze.

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