VEGAN BROWN SAUCE


  • Servings : 8
  • Preparation : 15 minutes
  • Cook time : 45 minutes
  • Calories : 60 cal
  • Carbohydrate : 8 g
  • Lipid : 2 g
  • Fiber : 2 g
  • Protein : 3 g
La sauce brune végane de la chef Mélanie Marchand : L'accompagnement parfait pour vos repas des Fêtes.

Ingredients

    Sauce

    • 30 ml (2 tbsp) of vegan butter
    • 1 carrot, in small dice
    • 1 onion, in small dice
    • 1 branch of celery, in small dice
    • 750 ml (3 cups) of vegetable broth, without salt
    • 125 ml (1/2 cup) of nutritional yeast
    • 30 ml (2 tbsp) of tamari sauce
    • 5 ml (1 tsp) of maple syrup
    • 2 cloves of garlic, finely chopped
    • 2-3 leaves of fresh sage

    mix to thicken

    • 1 Persil branch
    • Salt and pepper to taste
    • 45 ml (3 tbsp) of cornstarch
    • 45 ml (3 tsp) of water


    Steps

    1 - In a saucepan, heat the butter. Add the vegetables and cook for 2 to 3 minutes. Season.


    2 - Add the rest of the ingredients in the sauce, mix well and bring to a boil.


    3 - lower the heat and cook 35 to 40 minutes.


    4 - Pass the sauce to sieve. Press well to keep the maximum juice and texture.


    5 - Return in the saucepan and bring to a boil again.


    6 - dilute the cornstarch in the water and add to the sauce. Mix well until thickened.


    7 - remove from the fire.


    8 - serve immediately with your favorite dishes!




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