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Quick vegan brown sauce

updated

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Ingredients for 2 servings:

  • 3 tsp vegetable oil
  • 3 tsp tomato paste
  • 2 tsp mustard, medium hot
  • 5 tsp soy sauce, dark
  • 300 ml water
  • 3 tsp cornstarch
  • 2 tsp, str. sugar beet syrup
  • salt and pepper
  • Parsley, chopped

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

Sauté the mustard and tomato paste in the oil in a non-stick pan. It’s okay to brown a little, but not too much. Meanwhile, mix the cornstarch with the cold water. Deglaze the pan with the soy sauce, then add the water. Stir in the beet syrup and season with pepper and salt, if desired. Garnish the sauce with parsley, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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