Vegetarian gravy
Vegami
vegan
sauce & broth
medium
Torben Ebert
Ingredients for 4 persons
- 2 tbsp canola or sunflower oil
- 2 onions
- 50 g leeks
- 40 g celery
- 1 clove garlic
- 1 apple
- 2 carrots
- 120 g brown mushrooms
- 120 ml strong red wine
- 1.5 tbsp tomato paste
- 1 tbsp flour
- 500 ml water
- 2.5 tbsp TOMAMI Vegami
- 1 tsp TOMAMI umami vegetable paste
Preparation
Peel or wash the onions, apple, carrots and mushrooms and cut into walnut-sized pieces.
Heat the oil in a saucepan over medium-high heat and fry the chopped vegetables/fruit and garlic clove but not the leeks at this stage. These should be added a few minutes later, as they could otherwise possibly develop a bitter taste. As soon as the vegetables have turned brown, dust with the flour and add the tomato paste; fry until they are roasted dark brown.
Add the red wine and reduce completely. Add 1 teaspoon of the vegetable paste and the water. Simmer over low heat for about 45 minutes, pass through a fine sieve and serve.
Season to taste with a pinch of sugar and salt.
