Vegetarian red wine gravy

Vegetarian red wine gravy

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(2 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 onions, cut into wedges



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

  • 2 carrots, 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 leaves, torn
  • 2 tbsp flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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, questions and tips

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29th Dec, 2015
Wasn't too keen on this gravy. Would like to find an alternative, perhaps without the wine.
27th Dec, 2012
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.
7th Dec, 2015
Can I make this ahead and freeze for christmas day?
goodfoodteam's picture
14th Dec, 2015
Yes this will be fine to freeze.
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