Vegan Classic Red Wine Sauce
Elevate your plant-based cooking with this rich and flavorful Vegan Classic Red Wine Sauce! Perfectly designed to complement your favorite savory dishes, this sauce is layered with the essence of sautéed shallots, garlic, and a medley of fresh herbs like thyme and rosemary. A balanced combination of tomato paste, robust red wine, and vegetable broth creates a deep, umami-packed base, while a cornstarch slurry adds just the right velvety thickness. Ideal for drizzling over roasted vegetables, grain bowls, vegan meatloaf, or mashed potatoes, this dairy-free masterpiece is as elegant as it is simple to prepare. Ready in just 45 minutes, this versatile sauce is sure to impress even the most discerning palates. Whether you're hosting a dinner party or treating yourself to a cozy night in, this vegan red wine sauce is your new go-to for luxurious plant-based dining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped shallot
- 2 minced garlic cloves
- 1 medium, finely diced carrot
- 1 medium, finely diced celery stalk
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups vegetable broth
- 1 bay leaf
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon, chopped fresh rosemary
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Add the chopped shallot to the pan and sauté for 2-3 minutes until translucent.
Stir in the minced garlic, diced carrot, and diced celery, and continue to sauté for another 5 minutes until the vegetables begin to soften.
Mix in the tomato paste and cook, stirring constantly for 1 minute to let it caramelize slightly.
Pour in the red wine, stirring well to deglaze the pan and allow it to simmer for 5 minutes, reducing the wine slightly.
Add the vegetable broth, bay leaf, thyme, and rosemary to the saucepan and bring to a gentle simmer.
Reduce the heat to low and let the sauce simmer for 20 minutes, allowing the flavors to meld.
In a small bowl, combine the cornstarch with water to form a slurry.
Remove the bay leaf from the saucepan, then gradually whisk in the cornstarch slurry to thicken the sauce.
Season the sauce with salt and black pepper to taste.
Strain the sauce through a fine-mesh sieve if a smooth texture is desired, pressing on solids to extract all the flavors.
Serve the vegan red wine sauce warm over your favorite dishes, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 18.3 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1862 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
