Vegan Brandy Peppercorn Sauce from The Ultimate Guide to Vegan Roasts by Romy London
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.
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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?
Tried this recipe?Let us know how it was!