Vegetarian Demi Glace Sauce

Elevate your vegetarian culinary game with this rich and velvety Vegetarian Demi-Glace Sauce, a plant-based take on the classic French sauce. Crafted from caramelized onions, carrots, celery, and earthy mushrooms, this recipe delivers a deeply savory umami flavor, enhanced by the boldness of red wine and a touch of soy sauce. Slow-simmered with aromatic herbs and spices, this luxurious sauce is thickened to perfection and finished with a glossy butter swirl. Ideal as a sophisticated base for stews, gravies, or as a decadent accompaniment to roasted vegetables and grains, this vegetarian demi-glace is a showstopper for any gourmet meal. Ready in under 2 hours, it’s a must-try for vegans and vegetarians seeking bold flavors without compromise.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, roughly chopped
• 2 medium carrots, roughly chopped
• 2 medium celery stalks, roughly chopped
• 4 cloves garlic cloves, minced
• 2 cups button mushrooms, sliced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup dry red wine
• 6 cups vegetable stock
• 2 tablespoons soy sauce
• 1 leaf bay leaf
• 0.5 teaspoons thyme, fresh or dried
• 1 teaspoon black peppercorns
• 0.5 teaspoons salt
• 2 tablespoons unsalted butter

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 2

Add the chopped onions, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are golden brown and caramelized.

Step 3

Stir in the minced garlic and sliced mushrooms, and cook for an additional 5-7 minutes, allowing the mushrooms to release their moisture and start to brown.

Step 4

Add the tomato paste to the pot and stir well. Let it cook for about 2-3 minutes to develop its flavor and deepen in color.

Step 5

Add the all-purpose flour to the pot, stirring constantly to coat the vegetables. Cook for 1-2 minutes to remove the raw taste of the flour.

Step 6

Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 3-5 minutes until reduced by about half.

Step 7

Slowly add the vegetable stock while stirring to ensure no lumps form. Once all the stock is added, add the soy sauce, bay leaf, thyme, black peppercorns, and salt.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 50-60 minutes, stirring occasionally, until the sauce has reduced by about half and thickened.

Step 9

Strain the sauce through a fine-mesh sieve or cheesecloth into a clean bowl or pot, discarding the solids.

Step 10

Return the strained sauce to the stove over low heat and stir in the unsalted butter until melted and glossy.

Step 11

Taste and adjust seasoning if needed before serving. Use as a base for other dishes or as a standalone sauce.

Nutrition Facts

Serving size	(2338.7g)

Amount per serving	% Daily Value*
Calories	1599.6

Total Fat 79.9g	0%
Saturated Fat 23.1g	0%
Polyunsaturated Fat 8.3g
Cholesterol 62mg	0%
Sodium 5816.8mg	0%
Total Carbohydrate 151.4g	0%
Dietary Fiber 29.4g	0%
Total Sugars 43.4g
Protein 43.6g	0%

Vitamin D 28IU	0%
Calcium 351.7mg	0%
Iron 12.2mg	0%
Potassium 4808.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 11.6%

Carbs: 40.4%