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Gravy for roasting planted.roast

Duration: 50 min
Level: Medium

Ingredients

For how many people?
4
1
large red onion
150g
Mushrooms
2 TBSP.
Rapeseed oil
1/4 TSP
Salt
1 TBSP.
vegan butter
1
Carrot
1.5 TSP
Raw cane sugar
1 TBSP.
Flour
350ml
Vegetable broth
50ml
Red wine
1 TBSP.
Soy sauce
1 TBSP.
Red wine vinegar
1/2 TSP
Mustard

Preparation

  1. Cut the onion into thin strips and slice the mushrooms.
  2. Pour the oil into a hot pan and fry the onion and mushrooms over a high heat for 1 minute. Reduce the heat slightly, add the salt and stir-fry for a further 5 minutes.
  3. Roughly chop the carrot into small pieces (this releases the flavor more quickly) and add to the pan together with the vegan butter and brown sugar. Stir-fry for a further 5 minutes.
  4. The vegetables should start to brown, but not burn. If necessary, remove the
    remove the pan briefly from the heat.
  5. Stir in the flour and cook over a medium heat for 3 minutes, stirring, until
    the mixture is golden brown.
  6. Deglaze with red wine, reduce by half, top up with vegetable stock.
    Stir in the soy sauce, red wine vinegar and mustard.
  7. Cover and simmer over a low to medium heat for 20 minutes

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