Vegan Gravy made of Veggies
Do not underestimate the meaning of sauces! Just imagine a dinner situation, or actually any eating situation. There you are, putting more and more food on your table. Potatoes, rice, veggies, dumplings or whatever. And then you pour sauce on it and realize: This sauce is no good at all. So what now? You either have to eat some food that’s not tasty anymore or get another plate with dry food. This is why sauces are the secret key point of a dish and the reason why you should always have some true, tasty basic sauces recipes – just like this vegan gravy.
Vegan Gravy Made of Veggies
- 1 red onion
- 1 clove of garlic
- 2 carrots
- 3 mushrooms
- 150 g (5.33 oz) leek
- 2 tbsp flour
- 2 tbsp tomato paste
- 50 ml (0.25 cup) vegan red wine
- 750 ml (3.25 cups) vegetable broth
- 1 tsp mustard
- 1 tbsp soy sauce
- 1 tbsp sugar beet syrup (or agave syrup)
- 2 sprigs of rosemary
- 2 bay leaves
- vegetable oil for frying
Peel the onion, garlic, and carrots, clean the mushrooms and remove the outer layers of the leek. Cut the vegetables into rough chunks.
Heat vegetable oil in a frying pan over medium heat and sauté the vegetables until lightly toasted, about 8-10 minutes. Season with salt, pepper, and a pinch of sugar.
Add flour and tomato paste, stir to combine, and sauté for another 1-2 minutes. Deglaze with vegan red wine and pour in the vegetable broth. Stir in mustard, soy sauce, and sugar beet syrup, then add rosemary sprigs and bay leaves to the sauce. Let the sauce simmer for about 5-10 minutes.
Pour the gravy through a fine sieve into a second pot, using the sieve to filter out the vegetables. Return the second pot to the stove and let the vegan gravy simmer until it reaches the desired consistency. Season to taste with salt, pepper, sugar, and mustard.
Don't throw away the veggies from the colander! You can easily put them in a food processor and add coconut milk or soy cream to get another sauce out of it!