Vegan Demi Glace

Alternate Spellings: Demi-Glace

Cuisine: French

Recipe Type: Sauce

Average User Rating: 0.46 / 5

Vegetarian / Vegan: Vegan


2 TB vegetable oil
2 TB all purpose flour

1 TB olive oil
1/2 parsnip
1/3 while onion
1/3 leek, white part only
1/3 fennel bulb

2 2/3 TB crushed tomatoes
1/2 cup red wine
2 tsp Marmite yeast extract
1 1/3 pints vegetable broth

1 TB red miso paste
1/2 TB molasses, unsulphered
1/2 TB soy sauce
1/4 cup port wine
4 inch piece of kombu seaweed
1/2 sprig thyme
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp cayenne pepper
Salt, to taste

1 TB pumpkin seed oil


In a dutch oven or similarly heavy bottomed pot, make a brown roux by heating the vegetable oil over medium heat, and then adding the flour and whisking until nicely brown, but not burnt, about 8-10 minutes. Let cool.

Heat the olive oil over medium heat. Dice parsnip, onion, leek, and fennel in a 1/2 inch dice and add to pot. Caramelize vegetables, stirring often to keep from burning. Add the tomatoes and red wine and bring to a simmer. Add the Marmite and reduce by 90%. Add 1/2 of the vegetable stock and bring to a simmer. Add the roux and whisk until there are no lumps. Allow the mixture to return to a simmer and skim off and scum that floats to the surface. Add the red miso paste, molasses, soy sauce, port, kombu, thyme, pepper, onion powder, and cayenne. Simmer for an additional 30 minutes. Strain the liquid into another pot and add the remaining vegetable stock. Return to a simmer and reduce by half. Salt to taste. Strain through a chinoise and monte with pumpkin seed oil before serving.

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Prep Time: 10 minutes

Cooking Time: 1.5 hours

Servings: 1.5 cups

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