Red Wine Gravy

Name: Red Wine Gravy
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

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.

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Ingredients

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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

Directions

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.