Vegan Rich & Smooth Red Wine & Blackberry Jam Gravy

The Balanced Kitchen
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 10


  • 2 onions Skin removed and quartered
  • 2 carrots peeled if not organic and ends removed
  • 2 sticks celery washed
  • 4 tbsp red wine
  • 1 tbsp blackberry jam
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 tbsp tomato puree
  • 1 tbsp marmite
  • 2 tbsp cornflour dissolved in a little water and mixed in to a paste
  • 1 bay leaf
  • 2 tbsp red wine vinegar
  • 1.5 ltrs vegetable stock
  • pinch sea salt and pepper


  • Place the oil, onion, carrots and celery into a large pan with a lid and cook on a low heat for 20 minutes until they soften.
  • Stir in the jam, marmite, thyme, tomato puree, red wine vinegar, cornflour paste, bay leaf and red wine.
  • Gradually add the stock and stir everything together.
  • Replace the lid, bring to the boil then to simmer for 10-15 minutes.
  • Place a sieve over a large bowl and pour the gravy into the sieve.
  • Press down the sieve using a masher to extract as much juice as possible.
  • Season using the salt and pepper then serve the gravy immediately or store in a suitable container in the fridge for 4-5 days.
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