Looking for a great vegan gravy recipe that packs a wonderful depth of flavor? Then look no further because this Vegan Peppercorn Sauce will be right up your alley!
This vegan gravy recipe is:
- 100% vegan
- gluten-free
- quick and easy to make
- simply delicious!
- perfect for your next vegan roast dinner
- from my first cookbook 'The Ultimate Guide to Vegan Roasts'
Loaded with a comforting and rich peppery note, it warms up a meal on even the coldest of nights. This luscious vegan gravy 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.
This recipe is exclusively from my debut Vegan Cookbook "The Ultimate Guide to Vegan Roasts".
🌱 Ingredients
This luscious peppercorn sauce is super easy to make, all you need is:
- Vegan Butter: Use a high-quality vegan butter substitute for rich flavor, such as Flora. Make sure it's unsalted! If avoiding butter, opt for a plant-based oil like olive oil.
- Shallots: Finely chop the shallots for a subtle onion-like flavor with a hint of sweetness. If unavailable, substitute with a small amount of finely chopped onion.
- Sea Salt: Use fine sea salt to season the sauce; adjust according to taste preferences.
- Garlic: Fresh minced garlic adds aromatic flavor. Around 2-3 cloves are typically used in this recipe.
- Whole Peppercorns: The peppercorns offer a distinct peppery taste. They are removed before serving but it you prefer, use ground black pepper.
- Vegan Brandy: A splash of brandy adds depth and complexity. If you prefer, omit the brandy or substitute with a non-alcoholic alternative.
- Tamari: This gluten-free soy sauce provides a rich umami flavor. If tamari isn't available, use soy sauce or liquid aminos.
- Dairy-Free Cream: Look for unsweetened, plant-based cream. Coconut, oat, or soy-based creams work well for a creamy texture. I like to use Elmlea Plant.
- Vegetable Stock: Use a good quality vegetable stock or broth for a flavorful base. Adjust the quantity to achieve the desired consistency. I often use Kallo Vegetable Stock for my recipes.
- Mushroom Powder (Optional): If using, the mushroom powder enhances the umami flavor. It's optional but adds depth to the sauce, so I highly recommend adding mushroom powder as a staple to your spice drawer!
- Ground Black Pepper: Additional ground black pepper can be added for extra seasoning. Adjust to taste.
- Cornstarch: This thickening agent helps to achieve the desired gravy consistency. Mix it with water to create a slurry before adding it to the sauce in order to avoid any lumps.
🧑🍳 How To Make Peppercorn Sauce
Step 1 - 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.
Step 2 - 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.
Step 3 - 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.
Step 4 - 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. Season to taste with salt and black pepper.
Step 5 - Run the sauce through a fine-mesh sieve to remove the whole peppercorns and shallots, or leave them in for added flavor. 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.
Extra Tip: For a deeper flavor, simmer the gravy for longer on low heat, allowing the flavors to intensify!
🍽️ Serving Tips
Pair this flavorful vegan peppercorn sauce with a hearty mushroom steak or garlic and thyme mushroom roast pie for an indulgent meal - both recipes can be found in my debut Cookbook! Alternatively, it also pairs well with a Vegan Wellington, Apple Nut Roast and gorgeous Vegan Yorkshire Pudding.
❄️ How to Store Leftover Peppercorn Sauce
Store any leftover sauce in an airtight container in the refrigerator for up to 3-4 days.
Reheat gently on the stove, adding a splash of water to adjust the consistency and stir it back into a smooth and luscious gravy whilst heating.
Explore More Roast Dinner Ideas:
Looking for more delectable roast dinner ideas? Check out these recipes on the blog:
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
📖 Recipe Card
Vegan Peppercorn Sauce
Equipment
- 1 saucepan
- 1 spoon or whisk for stirring
- 1 fine mesh sieve
- measuring cups and spoons
Ingredients
- 2 tablespoon vegan butter, unsalted 28 g
- 2 shallots, roughly 3 oz 85 g
- ½ teaspoon sea salt, plus more to taste
- 2 tsp crushed garlic 10 g
- 1 tablespoon whole peppercorns 6 g
- 2 tablespoon vegan brandy 30 ml
- 1 tablespoon tamari 15 ml
- 1 cup dairy-free cream 240 ml
- 1 cup vegetable stock 240 ml
- 1 teaspoon mushroom powder
- ground black pepper to taste
- 1 teaspoon cornstarch
- 2 tablespoon water 30 ml
Instructions
- 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 moving on.
- Pour in the brandy and let it 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 this vegan peppercorn sauce with your favorite roast dinner! Why not try one of the many roast dinner recipes from my cookbook?
Notes
- Storage - Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove, adding a splash of water to adjust the consistency.
- Serving - Pair this flavorful sauce with a show-stopping Vegan Turkey Roast, a hearty mushroom steak or garlic and thyme mushroom roast pie for an indulgent meal!
- Flavor boost - For a deeper flavor, simmer the sauce for longer on low heat, allowing the flavors to intensify.
- Consistency - Adjust the consistency by adding more or less cornstarch slurry until you achieve the desired thickness.
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