Umami-Bomb Vegetarian Demi-Glace

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice mimics sweetness without the alcohol.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar umami flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a more common thickening agent.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Preheat the oven to 300 degrees Fahrenheit.

Pick a bunch of vegetables, separating them into savory (eggplant, broccoli, shiitake mushrooms) and sweet (carrots, onions) categories.

Shave the vegetables nice and thin without peeling them.

Add a little bit of tomato paste for acidity and mix it with the vegetables using hands.

Add a little olive oil to prevent sticking.

Roast the vegetables in the oven for about 40-45 minutes until they are dark and caramelized, almost burnt for complex flavors.

Remove the roasted vegetables from the oven and add water back to the pan.

Return the pan to the oven and let it hang out for another 30-40 minutes to extract flavors into the water.

Strain the mixture through a strainer to separate the liquid from the solids.

Cook the strained liquid on the stove for another 20 minutes until reduced by half, but still thin.

Add a pinch of pectin and Xanthan to thicken the sauce for a sticky texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens