As we continue exploring plant-based mother sauces, it’s clear that mastering these classic French foundational recipes unlocks a world of possibilities for creating rich, complex flavours. For plant-based cooks, sauces like Espagnole are essential for adding depth and richness that can often be elusive with purely plant-based ingredients. With a plant-based version of these foundational sauces in your repertoire, you’ll be able to adapt traditional recipes, crafting dishes with bold flavours and satisfying textures that stand strong in any kitchen.
Espagnole or brown sauce, is essentially a rich gravy that not only adds hearty flavour to a plate of vegetables but also provides moisture and ties a dish together. Whether thin and smooth or rustic with the addition of extra vegetables, this plan-based Espagnole sauce can be adapted to suit various dishes. You could make an onion gravy or add sautéed mushrooms and red wine for the base of a rich mushroom stew. The key to a good dish is to taste as you go and adjust the seasonings as needed.
Plant-Based Espagnole or Brown Sauce
Making this plant-based Espagnole sauce follows a similar process to béchamel or véloute, but with a dark roux as the base, complemented by a rich beef-style or mushroom stock, and tomatoes. For an extra umami boost, you can add yeast extract (like Marmite or Vegemite), tamari, mushroom ketchup, or a fish-free Worcestershire sauce.
Ingredients
- 2 cups savoury plant-based stock
- 2 tbsp plant butter or stock
- 3 tbsp flour or a GF cornflour
- Mirepoix
- 1 cup diced tomatoes – fresh or tinned or 1/4 cup tomato paste
Method
Melt the plant butter in a saucepan over medium heat. Sauté the carrot, onion, and celery, and cook until the vegetables are tender. Add the flour and stir continuously until a paste forms and cook until the roux darkens. Add the diced tomatoes and your choice of vegetable stock and stir until thickened.
Puree and pass through a sieve for a very smooth sauce, or add more ingredients to create your sauce, soup or stew.
There’s just one more post in the Plant-based mother sauces series, subscribe to receive it and other plant-based recipes directly to your inbox. Follow on @call.me.ishbel or just say ‘hello’ in the comments and let us know where you are reading from and any new recipes you would like to see.
