This version almost entirely competes with a regular demi-glace/red wine glace.Normally, it takes many hours to make a demi-glace, but this vegan version can be made in about 2 hours.The recipe is relatively simple, but it does require Xanthan Gum and pectin, which aren’t available everywhere.
Recipe for vegan demi-glace
I love sauce and umami, and therefore I must admit that I don’t venture much into the vegan kitchen. Nevertheless, there’s so much curiosity in me that I often feel like trying to see if vegan versions can measure up to the “real” ones.
For the longest time, I’ve wanted to make this recipe, and when I finally took the time to do it, I must admit that it almost perfectly matches an ordinary demi-glace/red wine glaze.
Normally, it takes many hours to make a demi-glace, but this vegan version can be made in under 2 hours.
The recipe is relatively easy but does require Xanthan Gum and pectin, which are not readily available everywhere.
Servings: servings
Vegan Demi-Glace
This version almost entirely competes with a regular demi-glace/red wine glace.Normally, it takes many hours to make a demi-glace, but this vegan version can be made in about 2 hours.The recipe is relatively simple, but it does require Xanthan Gum and pectin, which aren’t available everywhere.
Equipment
- Oven
- Cutting Board
- Knife
- Mandoline Slicer Optional
- Ovenproof dish
- Bowl
- Whisk
- Sauté Pan
Ingredients
- 425 gram Eggplant
- 450 gram Cauliflower
- 50 gram Celery
- 150 gram Carrots
- 100 gram Beetroot
- 60 gram Shiitake Mushrooms
- 200 gram Celery
- 100 gram Broccoli
- 125 gram Onion
- 60 gram Garlic
- 10 gram Tomato Puree
- 9 gram Kombu Seaweed
- 100 gram Olive Oil or a neutral flavor
- 2500 gram Water
- 0.4 gram Xanthan Gum
- 4 gram Salt
- 2 gram Pectin
- 3 gram Monosodium Glutamate MSG, can be omitted
Instructions
- Start by preheating the oven to 150 degrees Celsius (302 degrees Fahrenheit), conventional oven.Slice the eggplant, cauliflower, celery, carrots, beets, mushrooms, celery stalks, broccoli, onions, and garlic into thin slices. Ideally, use a mandoline.Cut the kombu into smaller pieces and place everything in a baking dish along with the tomato purée and oil. Use your hands to distribute the oil and purée evenly. Place it all in a large ovenproof dish or on a baking paper-lined baking sheet.Roast it in the oven for 45 minutes. Stir occasionally to prevent burning.
- Add the water and cook for an additional 30-40 minutes.
- Take the dry ingredients (xanthan gum, pectin, salt, and MSG) and mix them together in a small bowl. Use a whisk to prevent any lumps.
- Remove the dish from the oven and pour the liquid through a sieve into a sauté pan.
- Reduce the liquid to about half over medium-high heat.
- Whisk the dry ingredients into the sauce until it thickens.Season to taste with some salt and pepper.Enjoy.