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Best vegan gravy sauce ever (really!) ❤

weltbeste vegane bratensoße (wirklich!) | best vegan gravy sauce ever (really!) ❤

Best vegan gravy sauce ever (really!) ❤

weltbeste vegane bratensoße (wirklich!) | best vegan gravy sauce ever (really!) ❤
weltbeste vegane bratensoße (wirklich!) | best vegan gravy sauce ever (really!) ❤

About 500 ml of yummy gravy:

1 1/2 onions
3 midsize carrots
1 tbsp. mustard
1 tbsp. tomato paste
2 tbsp. balsamic vinegar (vegan)
120 ml red wine
1 bayleaf
1 stern rosemary or just rosemary
salt
pepper
750-800 ml water with vegetable stock
some olive oil
if you like some soy cream

Peel and cut the onions and carrots in pieces. Heat up some olive oil in a big coated frying pan. Add the onions and carrots and sear it until it gets a lot of color. If it is just before “burning”, add the mustard and tomato paste and brown everything as well. Then deglaze everything with the balsamic vinegar and red wine. Mix well.

Lower the heat and let it reduce a bit. After that add the water with some vegetable stock and mix everything very well, also the bottom. Mix in the bayleaf and the rosemary and season a bit with salt and pepper.

Now the yummy gravy has to simmer for about one hour – it will reduce quite a bit.

After that you can stir the sauce vey well and strain or purée it (if you purée it the sauce will be lighter and you will have to add some more water with vegetable stock). If you like add some soy cream if you like. 🙂 Don’t forget to season!

What fits: everything you ate at your grandmas. 😉

Little hint: You can cook more sauce and freeze it in little batches.

Enjoy you lovelys – Bon appétit! 🙂 And have a lovely Christmas season. 

weltbeste vegane bratensoße (wirklich!) | best vegan gravy sauce ever (really!) ❤

Best vegan gravy sauce ever (really!)

Print Recipe
Serves: 500 ml Cooking Time: 1,5 hour

Ingredients

  • 1 1/2 onions
  • 3 midsize carrots
  • 1 tbsp. mustard
  • 1 tbsp. tomato paste
  • 2 tbsp. balsamic vinegar (vegan)
  • 120 ml red wine
  • 1 bayleaf
  • 1 stern rosemary or just rosemary
  • salt
  • pepper
  • 750-800 ml water with vegetable stock
  • some olive oil
  • if you like some soy cream

Instructions

1

Peel and cut the onions and carrots in pieces. Heat up some olive oil in a big coated frying pan. Add the onions and carrots and sear it until it gets a lot of color. If it is just before "burning", add the mustard and tomato paste and brown everything as well. Then deglaze everything with the balsamic vinegar and red wine. Mix well.

2

Lower the heat and let it reduce a bit. After that add the water with some vegetable stock and mix everything very well, also the bottom. Mix in the bayleaf and the rosemary and season a bit with salt and pepper.

3

Now the yummy gravy has to simmer for about one hour - it will reduce quite a bit.

4

After that you can stir the sauce vey well and strain or purée it (if you purée it the sauce will be lighter and you will have to add some more water with vegetable stock). If you like add some soy cream if you like. 🙂 Don't forget to season!

5

What fits: everything you ate at your grandmas. 😉

Notes

Little hint: You can cook more sauce and freeze it in little batches.

weltbeste vegane bratensoße (wirklich!) | best vegan gravy sauce ever (really!) ❤

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