Vegan Classic Red Wine Sauce

Rich, elegant, and completely plant-based, this Vegan Classic Red Wine Sauce is the perfect way to elevate your favorite dishes. Made with a harmonious blend of finely chopped vegetables, robust red wine, fragrant fresh herbs like thyme and rosemary, and a velvety cornstarch-thickened texture, this sauce is a true masterpiece for gourmet vegan dining. The slow simmering process unlocks deep, layered flavors, making it an ideal accompaniment to roasted vegetables, vegan steaks, or creamy mashed potatoes. Ready in just 45 minutes and as versatile as it is delicious, this homemade red wine reduction is a must-have for any plant-based kitchen. Whether you’re hosting a dinner party or looking for a restaurant-quality finish to your weeknight meal, this vegan red wine sauce promises to impress.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a medium saucepan over medium heat.

Step 2

Add the chopped shallot to the pan and sauté for 2-3 minutes until translucent.

Step 3

Stir in the minced garlic, diced carrot, and diced celery, and continue to sauté for another 5 minutes until the vegetables begin to soften.

Step 4

Mix in the tomato paste and cook, stirring constantly for 1 minute to let it caramelize slightly.

Step 5

Pour in the red wine, stirring well to deglaze the pan and allow it to simmer for 5 minutes, reducing the wine slightly.

Step 6

Add the vegetable broth, bay leaf, thyme, and rosemary to the saucepan and bring to a gentle simmer.

Step 7

Reduce the heat to low and let the sauce simmer for 20 minutes, allowing the flavors to meld.

Step 8

In a small bowl, combine the cornstarch with water to form a slurry.

Step 9

Remove the bay leaf from the saucepan, then gradually whisk in the cornstarch slurry to thicken the sauce.

Step 10

Season the sauce with salt and black pepper to taste.

Step 11

Strain the sauce through a fine-mesh sieve if a smooth texture is desired, pressing on solids to extract all the flavors.

Step 12

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

Serving size	(955.8g)

Amount per serving	% Daily Value*
Calories	757.8

Total Fat 32.5g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2402.9mg	0%
Total Carbohydrate 64.6g	0%
Dietary Fiber 11.3g	0%
Total Sugars 18.3g
Protein 12.0g	0%

Vitamin D 0IU	0%
Calcium 170.3mg	0%
Iron 5.7mg	0%
Potassium 1862.4mg	0%

*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.

Source of Calories

Fat: 48.8%

Protein: 8.0%

Carbs: 43.1%