Red Wine Vegetable Starter


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Vegan, yet meaty. By concentrating the flavors of purple carrots, tomatoes, roasted garlic, onion, and celery with a splash of cabernet sauvignon, we created a veggie starter that recalls classic marchand de vin—a red wine, beef demi-glace reduction that’s decidedly not vegan.



Purple Carrots

Cabernet Sauvignon

Roasted Garlic


Glazed Carrots

Boeuf Bourguignon

Pasta Sauce


Mix 1 tablespoon into 1 cup of hot water for instant broth, or add a couple dashes to soups, stews, sauces, and marinades for effortless layers of flavor.


Water, Sea Salt, Purple Carrot Vinegar, Tomato Paste, Coconut Sugar, Roasted Garlic Purée, Celery Juice Concentrate, Cabernet Sauvignon, Yeast Extract, Onion Juice Concentrate, Black Pepper, Bay Leaf.