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.
- 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
- 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.