Vegan red wine sauce

Almost indistinguishable from the classic and yet 100% plant-based! Take care to select a vegan wine, as some wines are filtered with animal-derived fining agents making them unsuitable for vegans. Ask your supplier specifically for a vegan wine.

Vegan red wine sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




red wine, vegan



shallots, finely chopped



crushed peppercorns



fresh thyme



bay leaves



100% plant-based demi-glace (see hot sauces)

As needed:


tapioca or potato starch




Preparation method

  • Bring the red wine, finely-chopped shallots, peppercorns, fresh thyme, and bay leaves to the boil and reduce to a third.
  • Add the demi-glace and reduce to 800 ml.
  • Thicken with some tapioca or potato starch if desired.
  • Season with salt.

Serving suggestions

  • In a composition with components of beetroot, potato, and apple, for example.
  • In a composition with components of carrot, celery, leek, and potato, for example.
  • In a composition with components of parsnip, cabbage, and onion, for example.

Previous page