Perfect with dumplings or vegan roulades!
If you don’t eat vegan, you often have a variety of hearty sauces to choose from. Many think that this is not possible on a plant-based diet, since many hearty sauces are made from meat.
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 make a classic and really hearty plant-based vegan gravy. And if you still need the right roulades, take a look at our recipe for vegan roulades!
This is how you prepare the perfect vegan gravy
If you want to cook a strong and hearty sauce, it depends on the right flavors. In our recipe for vegan gravy we rely on the wonderful umami made from mushrooms. These are sautéed well together with peeled and finely diced onions.
Next, we melt some more butter in the saucepan and let the sugar caramelize slightly together with the pieces of carrot. Then we provide roasted aromas by adding tomato paste and flour and mixing everything well. The mixture settles a little on the pot and therefore has to be stirred again and again. The whole thing should take color. This creates a great aroma.
Then it is deglazed with red wine and vegetable broth. Stir vigorously and add the spices. We used thyme, bay leaves, juniper berries and allspice for the great round taste.
In addition, soy sauce, vinegar and mustard are added before everything is allowed to simmer for about 15 minutes.
When everything has been able to simmer well and release flavors, check if the carrots have softened and remove the herbs, such as bay thyme if you used fresh sprigs, as well as juniper and allspice. Now the sauce is pureed and only needs to be seasoned. Depending on your taste, you can use salt, vinegar or sugar to get a round taste.
A little hint:
If you want the vegan gravy to be particularly creamy, pass it through a fine sieve after pureeing. You can also refine it with plant-based cream or crème fraîche, depending on the application and taste.
- 1 onion
- 200 g mushrooms
- 1 tbsp oil
- 1 tsp vegan butter
- 1 carrot (about 100g)
- 1 bay leaf
- 3 allspice corns
- 3 juniper berries
- 3 sprigs of thyme (fresh)
- 2 tbsp tomato paste
- 1 tsp sugar
- 250 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp red wine vinegar
- 1 tsp mustard
- 200 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 vegan 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 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, allspice corns, juniper berries, 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.
- Take the sprigs of thyme, juniper berries, allspice berries and bay leaf out of the sauce and put everything in another container for pureeing. Puree the sauce very finely with a high-performance blender or a hand blender.
- 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.