Vegan Brandy Peppercorn Sauce

This Vegan Brandy Peppercorn Sauce recipe is an exclusive from The Ultimate Guide to Vegan Roasts: Feast-Worthy Recipes Everyone Will Love by Romy London. Click here to find out where you can order the book.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

Vegan Brandy Peppercorn Sauce from The Ultimate Guide to Vegan Roasts by Romy London

No ratings yet

Looking for a great gravy that packs multiple levels of flavor? Then look no further because this Brandy Peppercorn Sauce will be right up your alley! Loaded with a comforting and rich peppery note, it warms up a meal on even the coldest of nights. This luscious sauce pairs well with a variety of roast dinners and is a great option if you’re serving lots of different dishes on the dinner table. I love this sauce with anything mushroom flavored, such as the mushroom steak or the garlic and thyme mushroom pie. 

Print Recipe Pin Recipe

Author: Romy London | Romylondonuk

Servings: 3 -4 servings

Ingredients

• ▢ For the Sauce
• ▢ 2 tbsp 28 g vegan butter
• ▢ 2 shallots - finely sliced (roughly 3 oz [85 g])
• ▢ ½ tsp sea salt - plus more to taste
• ▢ 2 tsp 10 g crushed garlic
• ▢ 1 tbsp 6 g whole peppercorns
• ▢ 2 tbsp 30 ml vegan brandy
• ▢ 1 tbsp 15 ml tamari or coconut aminos
• ▢ 1 cup 240 ml dairy-free cream
• ▢ 1 cup 240 ml vegetable stock
• ▢ 1 tsp mushroom powder - optional
• ▢ Ground black pepper - to taste
• ▢ 1 tsp cornstarch
• ▢ 2 tbsp 30 ml water
• ▢ For Serving
• ▢ Sticky Mushroom Steak - page 33 or Garlic and Thyme Mushroom Roast Pie (page 15)

Instructions

• Melt the vegan butter in a saucepan over medium heat. Add the shallots and sauté for 4 to 5 minutes, until translucent. Sprinkle in the salt after about 2 minutes. 
• Add the garlic and sauté for 1 minute. Sprinkle in the whole peppercorns and allow them to sit in the hot oil for 3 to 4 minutes before adding the brandy. 
• Let the brandy bubble away for a minute, then add the tamari. Simmer it all for 3 to 4 minutes, until you get a thick liquid in the saucepan. 
• Pour in the dairy-free cream and vegetable stock, then stir in the mushroom powder (if using). Add a lid to the saucepan and bring the sauce to a simmer. Cook for 10 minutes over low heat, stirring frequently, then season to taste with salt and black pepper. 
• Run the sauce through a fine-mesh sieve to remove the whole peppercorns and shallots. You can also leave them in the finished sauce. Make it the way you prefer! Mix the cornstarch with water to create a slurry, add it to the sauce and stir until the sauce thickens. Serve with your favorite roast. Why not try this one with the mushroom steak or the garlic and thyme mushroom roast pie?

Notes

Find more recipes by Romy on her blog & Instagram.

Tried this recipe?Let us know how it was!

PIN/SAVE/SHARE THIS RECIPE

Reprinted with permission from The Ultimate Guide to Vegan Roasts by Romy London, Page Street Publishing Co. 2022. Photo credit: Romina Callwtiz

Click here to order your copy.

About the Author

Romy London is a food blogger specializing in vegan recipes, as well as a professional food photographer. She appeared on the Netflix British cooking competition show Crazy Delicious and lives in Surrey, England.

About the Book

Vegans rejoice! Pot roasts, Wellingtons, meatloaves and more are back on the table with The Ultimate Guide to Vegan Roasts (Page Street Publishing; March 8, 2022; $21.99). Romy London’s ingenious plant-based roasts make every meal feel like a special occasion, whether it’s a holiday or just another weeknight.

Showstopping recipes such as Smoky Jackfruit Seitan Brisket, crunchy Nut-Crusted Zesty Tofu and flaky Mushroom and Lentil Wellington are just some of the festive main dishes readers will enjoy– and they’re even more delicious when smothered in any of the flavorful sauces and gravies, such as Red Wine Gravy, Brandy Peppercorn Sauce and Lemon and Tarragon Cashew Cream. With Romy’s guidance, it’s easy to round out a vegan feast with standout side dishes like Maple-Roasted Sweet Potatoes, Pecan and Apple Stuffing and Creamy Cauliflower Bake with Caramelized Onions.

These recipes pack in the vegetables and protein, making them every bit as filling and delicious as traditional roasts. With expert advice on how to mix and match the components of the feast, plus essential tips and techniques to ensure a perfect roast, these meals will delight everyone at the table, vegan or not.

The Ultimate Guide to Vegan Roasts is divided into 5 parts:

1. Center Stage Veggie Roasts
2. Tofu and Co. Heroes
3. Seitan Showstoppers
4. Standout Sidekicks
5. Sauces, Dips and Co.

If you loved this Vegan Brandy Peppercorn Sauce, you might also like more exclusive recipes from The Ultimate Guide to Vegan Roasts:

Please note that this site contains affiliate links and we may earn a commission if you make a purchase through those links at no extra cost to you.