This sauce is so delicious that no one would guess it's vegan. Its secret is dry pan-roasted flour, into which the other ingredients are gradually added while mixing.
A recipe is a conversion From the brown sauce of the Loving it vegan blog. The original sauce is really tasty, but I changed the preparation method, because I couldn't get the sauce to turn brown. The sauce was always pale in color and strangely gray, even though I used dark soy sauce - so not quite what you would expect from a brown sauce!
Perhaps a similar type of soy sauce is not sold in Finland.
But don't worry - with small changes, this creates a perfect brown sauce completely dairy-free and vegan. By toasting the flour, you can easily adjust how dark the sauce you want to make.
Serve the sauce with, for example, vegan vegetable steaks or meatballs.
In this article
- Equipment needed
- Can coconut milk be replaced with something?
- Toasting the flour
- Making the sauce
For this recipe you only need:
- frying pan
- wooden spatula (a plastic whisk also works)
Can coconut milk be replaced with something?
You can replace the coconut milk with any plant-based cream you like. However, it is not worth replacing it for taste, because coconut does not taste good in this recipe not a drop. I was quite surprised by it myself!
Toasting the flour
In order to get the perfect brown sauce, you should not skip this step. Dry roasting brings not only color but also flavor to the flour.
Do it like this: Add the flour to the pan and raise the temperature gradually so you don't accidentally burn it. I used medium heat. At first it seems that the flour won't brown at all, but patience is rewarded - in the end, its color changes quite quickly. However, this can take about 5 minutes.
Stir the flour all the time with a spatula so you can see when it starts to brown.
Here you can easily adjust how dark the sauce you want to make. Continue mixing the flour until the degree of darkness is at least as shown in the picture below:
Making the sauce
When the flour is toasted according to the instructions above, transfer the flour to another container to wait.
Add vegan margarine and finely chopped onion to the empty pan. Continue cooking on low heat until the onion is soft and translucent.
Add the flour back in and mix until smooth. The fat is absorbed into the flour, as in the picture below:
Next, add coconut milk and water a little at a time while mixing. Continue adding liquid only after the previous batch is completely mixed with the flour. The end result is a velvety, perfectly smooth sauce - the only "lumps" you see in the picture are actually pieces of onion:
Add the rest of the ingredients. If you like a sauce with visible pieces of onion, the sauce is now ready. However, I continued pureeing the sauce with a stick blender until completely smooth.
If the sauce is too thick, add a little water. Check the taste and add salt if necessary.Tulosta
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