Vegan gravy
Servings: 2 persons
Equipment
- blender
Ingredients
- 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
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 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.