[:en]Do you miss gravy? This vegan gravy recipe is made from different veggies. Thanks to roasted veggies it is super flavorful and tastes perfectly for a savory Thanksgiving or Christmas meal or just when you crave some good old vegan gravy for Dinner or Lunch. With my vegan gravy recipe you found the best recipe.
I am a Sauce Person
Are you a sauce Person like me? Let me know below in the comments. When you are a kind of a sauce person like me, you can’t miss this flavorful vegan gravy recipe. I love dipping potatoes, pasta or anything in sauce. It’s for me a great way to comfort.
The best part of the vegan gravy
What is great about the recipe, you are relatively flexible in terms of seasoning. In my recipe are more likely the spices for a normal gravy. If you want them to taste like poultry, you can just take a poultry spice. I can also give you an exact recipe if you want. Just let me know in the comments below and I will work on an exact recipe.
Until then, just enjoy this delicious gravy.
Spices are everything
I think spices are the most important part of a recipe. You can recreate everything with the right spices and you just do not need any cruelty.
Did you try the recipe?
If you did it, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcomforts. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake.
- 1 onion, diced
- 4 mushrooms in slices
- ½ leek, in rings
- ⅛ celeriac, in rough dices
- 1 carrot, sliced
- 1 celery, diced
- 3 garlic cloves
- 250 ml red wine, vegan
- 1.5 liters of water
- 2 bay leaves
- 4 juniper berries
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1 tsp thyme, marjoram, sage
- ½ tsp allspice, coriander, caraway, grounded
- 1 TL Marmite (optional)
- 2 tablespoons soy sauce
- 2 tablespoons of nutritional yeast
- 2 teaspoons salt
- Cut the vegetables as written above.
- Fry the onion and mushrooms in a pan. Possibly. with some oil. Who wants it without oil
- Add the remaining vegetables and sauté briefly
- Add the red wine. Only so much that just the bottom of the pan is covered. Simmer until the wine is overcooked. You repeat this until the wine is used up. The vegetables are looking pretty dark now. That's exactly what we want, so the sauce gets its right taste.
- Now pour water in and add the spices. Bring to a boil and put out the stove..
- After 2 hours or more, you can sieve the sauce. For this I take a fine mesh sieve.
- Boil the sauce again briefly in the pot and bind with starch if necessary or cook until the desired consistency is achieved. Taste it again, season it
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