Red Wine and Shallot Sauce
A rich and savoury sauce that’s perfect to serve with vegan roasts or Wellingtons.
Ingredients
- 300 ml vegan red wine
- ½ tablespoon olive oil
- 3 large shallots roughly chopped
- 1 small carrot roughly chopped
- 3 clove garlic minced
- 2 sprigs thyme
- 1 small sprig of rosemary
- 1 bay leaf
- ½ teaspoon whole black peppercorns
- 400 ml vegan chicken stock
- 1 teaspoon red wine vinegar
- 20 g plant-based butter
Instructions
- In a small pan bring the red wine to a boil then allow to reduce until you have around 75ml left. This will take around 15 minutes.
- Meanwhile in a clean pan heat the olive oil over medium heat. Once hot add the shallots, carrot, garlic, thyme, rosemary and bay leaf. Gently sauté until the shallots are soft and translucent, around 6 minutes. You don’t want much colour on the shallots so turn down the heat if they begin to colour.
- Once the wine has been reduced add it to the pan with the shallots along with the vegan chicken stock and black peppercorns.
- Bring to a simmer and reduce until the volume has halved.
- Pass the sauce through a strainer to remove all solids then add back to the pan and continue to reduce for a further 5 minutes.
- Turn off the heat and add the red wine vinegar with the butter and whisk until melted and well incorporated.
- Taste and adjust the seasoning. The amount of salt needed will depend on the salt levels in your stock.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!