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Vegan gravy

If you don’t follow a vegan diet, you often have hearty sauces in different versions to choose from.

Many think that this is not possible with a plant-based diet. With our mushroom ragout, for example, we were able to show you that it is quite possible to bring a delicious, creamy sauce to the table.

Today we want to show you how to get a classic and really hearty vegetable-based gravy.

It basically goes with everything and can of course be modified to suit your taste.

Vegan gravy

Madeleine
Cook Time 40 mins
Course Hauptgericht
Servings 2 persons

Equipment

  • blender

Ingredients
  

  • 1 large red onion
  • 150 g mushrooms
  • 1 tbsp oil
  • 1 tsp vegetable butter
  • 1 carrot (about 100g)
  • 1 bay leaf
  • 3 sprigs of thyme (fresh)
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 tbsp flour
  • 350 ml vegetable stock
  • 1 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 1 tsp mustard
  • 100 ml red wine

Instructions
 

  • Peel the onion and cut into fine strips.
  • Clean the mushrooms (do not wash) and also cut into strips.
  • Fry both in some oil until the onions are translucent and the mushrooms are soft.
  • Then add a little vegetable butter, as well as the sugar and the carrot in large slices (peeling not necessary, but removing the stalk).
  • Also add the thyme, tomato paste and flour and let the roasted aromas develop while stirring. Everything can turn a little darker (but don’t burn, so stir diligently). This may take several minutes.
  • Now deglaze with the broth and red wine, but also the bay leaf, the soy sauce, the red wine vinegar and the mustard are added.
  • Mix everything well and continue to simmer with the pot open.
  • This can take another 15 minutes. Stir every now and then.
  • The aromas unfold slowly and you can add a little salt.
  • The best thing to do is to put everything in another container to puree.
  • Anyone who has a food processor can do it with it.
  • If you like it particularly creamy, you can rub the pureed sauce through a fine sieve.
  • Now put the obtained sauce back into the pot and bring to the boil again on the stove. Then check the consistency and add a little liquid if necessary. Plant-based cream would also be conceivable. If it seems too thin, let it reduce a little further without the lid. This also gives the sauce a slightly stronger taste.

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