Gastronomixs

Vegan red wine sauce

Almost indistinguishable from the classic and yet 100% plant-based! Take care to select a vegan wine, as some wines are filtered with animal-derived fining agents making them unsuitable for vegans. Ask your supplier specifically for a vegan wine.

Makes 1l.

Vegan red wine sauce

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Ingredients

600

ml

red wine, vegan

4

 

shallots, finely chopped

10

 

peppercorns, crushed 

6

sprigs

thyme

2

 

bay leaves

1

litre

100% plant-based demi-glace (see hot sauces)

As needed:

 

tapioca or potato starch

 

 

salt

Preparation method

  • Bring the red wine, finely-chopped shallots, peppercorns, thyme, and bay leaves to the boil and reduce to approximately 200ml.
  • Add the demi-glace and reduce to 800 ml.
  • Thicken with some tapioca or potato starch if desired.
  • Season with salt.

Serving suggestions

  • In a composition with components of, e.g. beetroot, potato, and apple
  • In a composition with components of, e.g. carrot, celery, leek, and potato
  • In a composition with components of, e.g. parsnip, cabbage, and onion

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