Vegane Bratensauce (vegan roast gravy)
Units
Temperature
Servings
Ingredients
Gravy
- 200 g onion, quartered, skin on rounded
- 200 g carrot, cut into chunks rounded
- 150 g celeriac, cut into chunks rounded
- 2 garlic cloves, skin on rounded
- 40 ml olive oil rounded
- 30 g tomato paste rounded
- 800 ml vegetable broth rounded
- 30 g flour rounded
- 15 ml soy sauce rounded
- to taste fine salt rounded
- to taste freshly ground black pepper rounded
Method
Method
- Preheat the oven to 220°C (fan). Toss the onion, carrot, celeriac and garlic with the olive oil on a sheet pan. Roast for 30 to 35 minutes, until visibly charred and dark brown at the edges, not just golden.
- Stir the tomato paste through the roasted vegetables and return to the oven for 5 minutes.
- Transfer everything to a pot, scraping up any charred bits from the pan with a splash of the broth. Add the rest of the broth and simmer for 20 minutes.
- Strain the liquid, pressing firmly on the solids to extract all the flavour. Discard the solids (or save them for another use, such as a purée).
- Whisk the flour into a splash of cold water until smooth, then whisk into the simmering liquid. Simmer for 5 minutes, until thickened enough to coat the back of a spoon.
- Stir in the soy sauce. Season with salt and pepper.
Notes
- Roast the vegetables until genuinely charred, not just golden. The dark, slightly bitter char is what stands in for the deep savoury flavour a meat roast’s drippings would normally provide; undercooked vegetables leave the gravy tasting thin.
- Deglaze the actual roasting pan, not a separate pot. The browned, sticky bits stuck to the pan carry a huge amount of flavour that gets lost if you skip straight to simmering everything in a saucepan.
- Press the solids firmly when straining. A gentle strain leaves a lot of flavour behind in the discarded vegetables.
- It keeps for 4 days in the fridge and freezes well for months, so it’s worth making a double batch ahead of a big meal.
Ingredient substitutions
- Celeriac can be parsnip if unavailable.
- Soy sauce can be tamari for a gluten-free version.
- A splash of red wine added when deglazing gives extra depth for a special-occasion version.