Vegetable Demi-Glace Recipe (Vegan, Vegetarian, Gluten Free Options)

This demi-glace recipe is vegetarian, meatless, and can easily be made vegan and gluten free! A delicious savory addition to sauces, soup, or stews.  Loaded with fresh vegetables, spices, and reduced down to perfection.

Make Demi Glace Vegan for a Healthy Version

This vegan demi glace recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

I originally made this demi-glace for a bourguinon stew!  It was such a fantastic addition to the recipe… although the demi-glace does take time, I would 100% recommend it to thicken and flavor any saucy dish you are making.

What’s In This Vegetable Demi-Glace Recipe?

• Butter: You can use this great dairy free butter for a vegan version.
• Carrots: for sweetness
• Celery: gives the demi-glace an aromatic flavor
• Onion: for flavor
• Mushrooms: for an earthiness and deep brown color
• Flour: to thicken the sauce and form a roux. I only use King Arthur flour in my baking, which I’ve found to be the flour with the best taste, texture, and consistency.  King Arthur also has a gluten free version of their flour too, if you are GF definitely try it out!
• Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  Start with a low sodium broth or bouillon, and add more salt later if needed.
• French Spice Sachet: In a cheesecloth sachet, I added bay leaves, garlic, thyme, parsley, and whole tellicherry peppercorns.  The flavor difference  of really good tellicherry black pepper makes a huge difference.  This pepper is the same price is buying pre-ground, and has a million times more flavor!  I use these really great tellicherry peppercorns, which I would definitely recommend. 

How Do I Make This Vegetable Demi-Glace?

1. To a large pot, melt the butter over low heat. Add the carrots, celery, onion, and mushrooms and cook for 5 or 6 minutes until the vegetables become translucent and cook down.
2. Stir in the flour, which should make a thick paste. Cook for 1-2 minutes.
3. Add 3 cups of the vegetable stock, and stir well until a creamy stock begins to form.
4. Add the spice sachet to the pot.  Simmer uncovered for 20 minutes, until the sauce has reduced by about half.
5. Strain out the vegetables (and save them for another recipe!) until only the sauce and sachet remain.
6. Add the remaining 2 cups of Vegetable stock to the pot, and simmer for another 45 minutes until the sauce has reduced into a thick and creamy consistency. Discard sachet.
7. Add the demi glace to any recipe, sauce, or soup!  Freeze leftovers in an ice cube tray to easily add to recipes in the future.

Other Vegan French Recipes You’ll Love!

Get the Same Ingredients I Use For My Vegan / Vegetarian Demi Glaze Recipe:

I got the fresh produce for this recipe from my Misfits Market box – they sell all organic produce at a very discounted price, and purchase right from the farmers. We get Misfit Market boxes every month and love the seasonal variety.  You can get $10 off your first box by clicking here!

As always, if you make this Vegetable Demi-Glace Recipe be sure to leave me a comment, rate this recipe, and tag me  @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Vegetable Demi-Glace

Kelly Jensen

This vegetable demi-glace recipe is vegetarian, meatless, and can easily be made vegan and gluten free! A delicious savory addition to sauces, soup, or stews.  Loaded with fresh vegetables, spices, and reduced down to perfection.

5 from 6 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Sauce

Cuisine American, French

Servings 2 cups

Calories 192 kcal

Equipment

• Pot
• Cheese Cloth
• Baker's Twine

Ingredients

  

1x2x3x

• 2 tablespoons butter use dairy free for vegan version
• 3 carrots chopped
• 3 stalks celery chopped
• 1 sweet onion chopped
• 8 ounces mushrooms sliced
• 1/4 cup flour use gluten free for GF version
• 5 cups No-Salt-Added Vegetable Stock

For the Spice Sachet

• 2 bay leaves
• 2 cloves garlic
• 1 tablespoon fresh thyme
• 1/8 cup parsley stems
• 1/2 teaspoon freshly ground Tellicherry Black Pepper

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Instructions

 

• To a large pot, melt the butter over low heat. Add the carrots, celery, onion, and mushrooms and cook for 5 or 6 minutes until the vegetables become translucent and cook down.
• Stir in the flour, which should make a thick paste. Cook for 1-2 minutes.
• Add 3 cups of the vegetable stock, and stir well until a creamy stock begins to form.
• Add the spice sachet to the pot.  Simmer uncovered for 20 minutes, until the sauce has reduced by about half.
• Strain out the vegetables (and save them for another recipe!) until only the sauce and sachet remain.
• Add the remaining 2 cups of Vegetable stock to the pot, and simmer for another 45 minutes until the sauce has reduced into a thick and creamy consistency. Discard sachet.
• Add the demi glace to any recipe, sauce, or soup!  Freeze leftovers in an ice cube tray to easily add to recipes in the future.

Nutrition

Calories: 192kcalCarbohydrates: 41gProtein: 8gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 2443mgPotassium: 835mgFiber: 6gSugar: 15gVitamin A: 16769IUVitamin C: 19mgCalcium: 94mgIron: 3mg

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