Total Time
25mins
Prep 10 mins
Cook 15 mins

This tasty mushroom and red wine based gravy is better (in my opinion) than the gloopy meat-based versions. You can change the herbs you add based on your taste preferences. I like to make it extra peppery.

Ingredients Nutrition

Directions

  1. Place all the chopped mushrooms in a pot with a teaspoon of water, cover and cook on a low heat until the mushrooms have released all their juices (~5 minutes).
  2. Add 1.5 cups of water, warm it up to almost boiling and dissolve the vegetable bouillon cube in the mixture.
  3. Add and mix in the red wine.
  4. Add all the herbs.
  5. Mix the flour and remaining water in a small cup until all the lumps are gone.
  6. Slowly add the flour mixture into the gravy while stirring vigorously to prevent clumping, until the gravy has reached your desired thickness.
  7. Add salt and pepper to taste.
  8. Serve over just about anything including potatoes, veggie burgers, veggie meatloaf etc.
Most Helpful

5 5

I stuck to the recipe even though I don't particularly like mushrooms, this made an excellent gravy, which I served with Cheese Rosti and Easy Asparagus, a lovely meal, thank you, Converting To Vegan! Made for PAC Fall 2011