Basic Vegan Brown Sauce (Gravy)

Name: Basic Vegan Brown Sauce (Gravy)
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 3 carrots; ½ leek; ¼ celeriac; 1 red onion; 1 white turnip; 3 tbsp rapeseed oil; 2 tbsp wine vinegar; 1 tbsp tomato paste (or more if needed); 100 ml red wine; 1 l vegetable broth; 2 bay leaves; 8 juniper berries; ½ tsp caraway seeds; 4 allspice berries; Salt (to taste); Pepper (to taste)

This homemade vegan brown sauce, made with roasted fresh vegetables and infused with spices, can be used as a base for other sauces or served as a gravy as is.

Preparation Time: 10 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Ingredients

Servings: 8

3

carrots
½

leek
¼

celeriac
1

red onion
1

white turnip
3 tbsp

rapeseed oil
2 tbsp

wine vinegar
1 tbsp

tomato paste or more if needed
100 ml

red wine
1 l

vegetable broth
2

bay leaves
8

juniper berries
½ tsp

caraway seeds
4

allspice berries
Salt to taste
Pepper to taste

Instructions

Wash, peel, and roughly chop the vegetables.
Place them on a baking tray covered with baking paper and mix them with the oil. Spray lightly with vinegar. The vinegar will evaporate during roasting, giving an intensive vegetable aroma.
Roast the veggies at 220°C for about 25-30 minutes (top and bottom elements).
Remove from the oven and place the vegetables in a pot. Add the tomato paste and cook on a high heat for approximately 3 minutes. Deglaze with the wine and mix to evaporate the alcohol. Then add the vegetable stock.
Put the bay leaves, juniper berries, caraway seeds, and allspice berries into a spice infuser and add to the pot. Simmer for about 40 minutes.
Then let the mixture cool down, remove the spice infuser, and blend the mixture into a creamy sauce.
Season with salt and pepper, warm up when needed, and serve.