Gravy sauce for planted.roast

Duration: 50 mins

Difficulty: Medium

Ingredients

How many people?

4

1

large red onion

150g

mushrooms

2 tbsp

rapeseed oil

1/4 tsp

salt

1 tbsp vegan butter

1

carrot

1.5 tsp

raw cane sugar

1 tbsp

flour

350ml

vegetable broth

50ml

red wine

1 tbsp

soy sauce

1 tbsp

red wine vinegar

1/2 tsp mustard

Preparation

Die Zwiebel in dünne Streifen schneiden und die Champignons in Scheiben schneiden.
Das Öl in eine heiße Pfanne geben und die Zwiebel und die Pilze bei starker Hitze 1 Minute lang anbraten. Die Hitze leicht reduzieren, das Salz hinzufügen und weitere 5 Minuten unter Rühren braten.
Die Karotte grob in kleine Stücke schneiden (so gibt den Geschmack schneller frei) und zusammen mit der veganen Butter und dem braunen Zucker in die Pfanne geben. Weitere 5 Minuten unter Rühren braten.
Das Gemüse sollte anfangen zu bräunen, aber nicht anbrennen. Falls nötig, die
Pfanne kurz vom Herd nehmen.
Das Mehl einrühren und bei mittlerer Hitze 3 Minuten unter Rühren kochen, bis
die Mischung goldbraun ist.
Mit Rotwein ablöschen, auf die Hälfte einkochen, mit Gemüsebrühe auffüllen.
Sojasauce, Rotweinessig und Senf einrühren.
Zugedeckt bei schwacher bis mittlerer Hitze 20 Minuten köcheln lassen

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