Red Wine Sauce

  • 1 onion – peeled and sliced
  • 1 garlic clove – peeled and minced
  • 10 button mushrooms – quartered
  • 1 tsp dried basil
  • 125ml vegetable stock (when you make it up, also mix in 1 tsp flour)
  • splash of vegan Worcester sauce
  • 1 tbsp tomato puree
  • 375ml vegan red wine
  • 2 tbsp olive oil
  • black pepper to season


  1. Fry the garlic and onion until soft.
  2. Add the mushrooms and continue to fry for about a minute.
  3. Mix in all the other ingredients, stir well, bring to the boil and leave to simmer for about one hour. The longer you leave it the more flavoursome it becomes.