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Growing Chefs! Ontario Vegan Demi Glace

Vegan Demi Glace

“A rich, deeply flavorful plant-based alternative to the classic French sauce, this vegan demi-glace is made by slowly simmering a medley of roasted vegetables, mushrooms, and aromatics to create a deeply concentrated, umami-packed reduction.”
Difficulty
Intermediate
Yield
2-3 cups
Ingredients
2 cups eggplant, sliced thinly2 cups cauliflower, sliced thinly1/2 cup celery, sliced thinly1 cup carrot, sliced thinly1/2 cup beet, sliced thinly1/2 cup shiitake mushrooms1 cup celery root, thinly sliced1 cup onion, sliced thinly8 cloves garlic1/4 cup tomato paste1/4 cup olive oil1 sheet of kombu5 grams pectin1/4 teaspoon xanthan gum
Equipment
Chef's knifeCutting boardMixing bowls, various sizesMandolineMedium potWhiskStrainerBaking sheetDish towelTasting spoons

Directions

Get Organized!

Gather all of your ingredients and equipment before you get started! 

Get Prepped!

Preheat the oven to 375°F. 

Slice all of the vegetables very thinly, then toss together with tomato paste, olive oil and kombu and place onto a baking sheet lined with parchment. Roast in the oven until deeply browned, roughly 20 – 30 minutes. 

Once vegetables are deeply browned, remove from the oven and add to a pot with 10 cups of water. Allow to simmer for 30 minutes. 

In a separate bowl, combine pectin and xanthan gum. 

Get Cooking!

Strain the vegetables from the water and discard the vegetables. Return the liquid to the pot and vigorously whisk while adding the pectin and xanthan gum. Allow to simmer until the mixture reduces by ½ in volume. Season with salt.