UK Recipe · Vegan

Vegan Demi Glace - in grams

Name: Vegan Demi Glace
Prep time: 30 minutes
Cook time: 2.5 - 3 hours
Yield: 250 ml
Ingredients: 125 g Spanish Onion Thinly sliced; 300 g Carrot Thinly sliced; 250 g Celery Thinly sliced; 450 g Cauliflower (UK) Thinly sliced; 100 g Broccoli Thinly sliced; 425 g Aubergine Thinly sliced; 100 g Beetroot, raw Thinly sliced; 60 g Garlic Clove Bruised; 10 g Thyme; 2 Bay Leaves; 100 g Vegetable Oil; 30 g Tomato purée; 60 g Dried wild mushrooms Thinly sliced; 9 g Kombu Thinly sliced; 2,500 g Water; 2 g Pectin; 0.4 g Xanthan Gum; 4 g Salt

Our vegan demi glace recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.

Cooking in the US instead? View the US cup version of this recipe.

Ingredients - Serves 250 ml

Prep 30 minutes · Cook 2.5 - 3 hours

125 g	Spanish Onion, Thinly sliced
300 g	Carrot, Thinly sliced
250 g	Celery, Thinly sliced
450 g	Cauliflower (UK), Thinly sliced
100 g	Broccoli, Thinly sliced
425 g	Aubergine, Thinly sliced
100 g	Beetroot, raw, Thinly sliced
60 g	Garlic Clove, Bruised
10 g	Thyme
2	Bay Leaves
100 g	Vegetable Oil
30 g	Tomato purée
60 g	Dried wild mushrooms, Thinly sliced
9 g	Kombu, Thinly sliced
2,500 g	Water
2 g	Pectin
0.4 g	Xanthan Gum
4 g	Salt

Method

Wash all of the vegetables, do not peel, and thinly slice. Leftover vegetable peeling and stalks are perfect for this.
Place all of the vegetables, except for the mushrooms and kombu, into a deep roasting tin, add the garlic, thyme & bay leaves and then drizzle with oil, stir to ensure all vegetables are covered as much as possible. You may want to split this between two tins.
Preheat oven to 160ºC Fan or Gas Mark 4 and roast the vegetables for approximately 45 - 60 minutes until they begin to caramelise, stirring after 30 minutes.
Stir in the tomato paste and roast for a further 5 minutes.
Then add the kombu & mushrooms and cover the vegetables with water so they are fully submerged and return to the oven to reduce the liquid by half, this will take approximately 1.5 hours.
Pass the liquid through a fine sieve into a pan, bring to the boil and then simmer to reduce the liquid by around two thirds.
Once reduced, whisk in the pectin followed by the xanthan gum, season to taste and bring back to the boil for one minute.
Strain the sauce once more and then chill for up to three days in a fridge or freeze into individual ice cube trays.

Chef's notes

Demi glace translates to mean a 'reduced glazed sauce', it is a classical French reduction.
It is mainly used sparingly as a rich sauce in restaurant style dishes.

British cooking note

If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.

Watch Vegan Demi Glace - Demonstration on video

This recipe is part of All About… Creating Vegan Stocks in our Cook Like a Pro course. Get the full lesson video, downloadable PDF and the rest of the module:

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