After a relaxing evening spent enjoying red wine, you may be left with half a bottle (or less) of the fermented treat. There are several ways to put the leftovers to use, aside from curing your throbbing headache with a little hair of the dog, and here are five of the best uses for red wine in vegan cooking:
Reduction: This is hands down the best way to make even a cheap bottle of wine seem more special. You can reduce red wine, vegetable broth, herbs, and spices until you get a thick gooey mixture that can be used as an au jus sauce for a roast seitan sandwich.
Tempeh marinade: You can technically marinate anything in red wine, but I opt for tempeh because it is the vegan protein that is most in need of a long soak. This delicious red wine marinade recipe combines red wine, orange zest, and rosemary.
Poached fruit: Many recipes that use red wine for poaching fruit are similar to the marinade above, but instead you cook fruit in the sauce until it thickens and the fruit is soft. You can grab pears, cranberries, or cherries or try this recipe for poached figs.
Risotto: Red wine or white wine can be used to make risotto, but you have to consider which will pair best with the other flavors in your dish. This risotto recipe pairs red wine with earthy mushrooms, and for a twist, barley is used instead of Arborio rice.
Tomato sauce: Red wine compliments the flavor of tomatoes, especially if they are sun-dried or roasted. You can use leftover red wine in a homemade sauce, or you can add it to the lackluster store-bought variety. Just pour the jar of sauce into a pot over medium heat, add 1/4 cup of red wine, and heat until the sauce has reduced slightly.
These are just a few of my favorite ways to use wine in cooking. What are yours?
You can find many great wines to cook with that just happen to be vegan at Vegan Sommelier, an online wine retailer and brand-new PETA Business Friend member.