in Recipes

Vegan dark gravy

updated

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Ingredients for 4 servings:

  • 1 yellow beet(s)
  • 50 g celery
  • 1 onion(s)
  • 1 tbsp tomato paste
  • 500 ml vegetable stock
  • ⅛ liter port wine
  • 10 ml soy sauce, low-salt
  • 1 tbsp butter, vegan (e.g. Alsan)
  • 2 tbsp currant jelly or Aachener Pflümli
  • Butter, vegan, or oil for frying
  • n. B. Sauce thickener

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Finely dice the yellow beetroot, celery, and onion. Sauté in a pan with hot oil or Alsan. Add tomato paste and season with salt and pepper. Roast until lightly browned. Then deglaze with soy sauce, port wine, and vegetable stock, gradually reducing the liquid. Once reduced, strain through a sieve and filter through a cheesecloth. Bring to a boil briefly with vegan butter and the blackcurrant jelly, season to taste, and thicken.

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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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