Indulge in this luscious Vegan Peppercorn Gravy - a creamy and flavorful gravy crafted with shallots, tamari, peppercorns, brandy and dairy-free cream. This umami-rich sauce will elevate your meal and pairs wonderfully with roasted vegetables and Vegan Yorkshire Pudding to create a hearty, plant-based feast! Enjoy this luscious vegan gravy from my first cookbook "The Ultimate Guide to Vegan Roasts" (OUT NOW!).
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 peppercorn gravy 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.