Brandy Peppercorn Sauce
[Vegan]
Author Bio
Vegans rejoice! Pot roasts, Wellingtons, meatloaves and more are back on the table. Romy London’s...
Vegans rejoice! Pot roasts, Wellingtons, meatloaves and more are back on the table. Romy London’s ingenious plant-based roasts make every meal feel like a special occasion, whether it’s a holiday or just another weeknight.
Showstopping recipes such as Smoky Jackfruit Seitan Brisket, crunchy Nut-Crusted Zesty Tofu and flaky Mushroom and Lentil Wellington are just some of the festive main dishes you’ll enjoy― and they’re even more delicious when smothered in any of the flavorful sauces and gravies, such as Red Wine Gravy, Brandy Peppercorn Sauce and Lemon and Tarragon Cashew Cream. Round out your vegan spread with standout side dishes like Maple-Roasted Sweet Potatoes, Pecan and Apple Stuffing and Creamy Cauliflower Bake with Caramelized Onions. Read more about Romy London
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Brandy Peppercorn Sauce [Vegan]
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...
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.
Reprinted with permission from The Ultimate Guide to Vegan Roasts by Romy London, Page Street Publishing Co. 2022. Photo credit: Romina Callwtiz
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Ingredients You Need for Brandy Peppercorn Sauce [Vegan]
How to Prepare Brandy Peppercorn Sauce [Vegan]
- 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!
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