This vegan red wine gravy builds its depth from dried porcini (ceps), softened onions, and a slow reduction that concentrates the wine into a rich base. Rosemary and thyme give it a clean, herbal edge, while a little mustard rounds the flavour. It’s a simple gravy to make at home, but it has the depth of a gravy made from the juices of a Sunday roast.

Since going vegetarian, I’ve been on a quest for a proper rich gravy. Roasted vegetables alone never reaches the depth you get from meat juices, and the end result was always disappointing. The answer was sitting in my cupboard the whole time: dried ceps.

Once soaked, they turn the liquid a deep golden brown and add the kind of umami that most vegetarian gravies struggle to deliver. And even though porcini have a very distinctive flavour, the finished sauce only has a hint of mushroom — mild enough that even vegetarians who don’t usually like mushrooms will enjoy it. Luckily, every summer and autumn I find enough ceps to carry me through the year, so I never need to rely on store bought mushrooms to make a proper gravy.

Ingredients Breakdown

Ingredients laid out for vegan red wine gravy, including dried ceps, onion, garlic, rosemary, flour, mustard, soy sauce, and red wine.

Dried ceps (porcini)

Provide the core depth and savouriness, and their soaking liquid forms the backbone of the gravy.

Onion and garlic

Adds natural sweetness and body once softened and lightly caramelised.

Red wine

Brings acidity and fruitiness that balance the richness; use a dry red for the cleanest flavour.

Vegetable stock

Extends the sauce and carries the flavours; a darker stock gives a better colour.

Rosemary and thyme

Add a restrained herbal note that keeps the gravy from tasting flat.

Soy sauce

Strengthens the savoury base and deepens colour. Use it sparingly to avoid making a gravy that taste like soy.

Dijon mustard

Lifts the flavour at the end and adds a small amount of sharpness.

Flour

Thickens the gravy and helps it emulsify into a smooth, stable sauce.

Olive oil

Provides the fat needed to soften the onion and form the roux.

Redcurrant jelly

Adds a small touch of sweetness and acidity that rounds the sauce and enhances the wine flavour; you only need a spoonful. I used my homemade cornelian cherry jelly, which works just as well as redcurrant.

Step-by-Step Instructions for Vegan Red Wine Gravy

Soak the ceps

Place the dried ceps in a heatproof bowl and cover with 250 ml boiling water. Leave for 15–20 minutes until softened, then lift them out, squeeze gently, and finely chop. Strain the soaking liquid through a fine sieve or coffee filter to remove grit.

Dried ceps soaking in a bowl of hot water.

Rehydrated ceps sitting in their soaking liquid in a glass bowl.

Prepare the ingredients

Finely chop the onion and mince the garlic. If using fresh herbs, strip them off the stem and roughly chop them.

Finely chopping rehydrated ceps on a wooden board with a chef’s knife.

Chopped onion, garlic, and rosemary on a wooden board with a knife.

Cook the base

Heat a medium saucepan (around 18–20 cm) over medium heat and add the olive oil or butter. Cook the chopped onion for 8–10 minutes, stirring occasionally, until softened and lightly golden. Reduce the heat if the edges start to brown too quickly.

Stir in the garlic, rosemary, and thyme. Cook for 30 seconds until fragrant, keeping the heat moderate so the garlic doesn’t catch.

Onions, garlic, and herbs sautéing in a pan before adding flour.

Make the roux

Sprinkle the flour over the onions and stir for 1 minute to form a paste. It should look slightly sandy and pull away from the pan when stirred — this helps the gravy thicken evenly.

Deglaze with red wine

Pour in the red wine slowly, scraping the base of the pan to lift any browned bits. Simmer for 2–3 minutes until the wine reduces and no longer smells sharp.

Onions, garlic, and herbs cooked with flour in a pan to form a roux.

Red wine simmering with softened onions and herbs in a pan.

Add liquids and seasonings

Add the chopped ceps, strained soaking liquid, vegetable stock, soy sauce or tamari, and Dijon mustard. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the gravy thickens and looks glossy.

The vegan red wjne gravy simmering in a pan with chopped ceps and herbs.

Finish the flavour

Stir in a spoon of redcurrant jelly until dissolved. Taste and adjust: add extra stock if it’s too strong, a little mustard if it needs brightness, or a pinch of salt or a splash more soy sauce to balance.

Strain the gravy (optional)

This step is optional. If you prefer to have a rustic mushroom gravy, you can skip straining.

If you are after a silky smooth gravy, pass it through a sieve and push all the liquid out with the back of a spoon. The leftover mushroom onion mix is delicious and can be saved and tossed through pasta.

You might be tempted to blend the gravy here to have a smooth finish, but I highly recommend against it. The result will be a grey sludge, and while still tasting delicious, it will look very unappetising.

Straining cooked ceps and herbs over a jug of finished gravy.

Adjust consistency

Loosen a thick gravy with a splash of stock or water. If it’s too thin, simmer uncovered for a few minutes until it reaches the texture you want

Make-ahead & storage

Cool the vegan red wine gravy completely before storing. It keeps for up to 3 days in the fridge or 3 months in the freezer. Reheat gently, adding a little water if needed to loosen.