Vegetable Demi-Glace Recipe (Vegan, Vegetarian, Gluten Free Options)
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Jump to RecipeThis 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.
This Veggie Demi-Glace Recipe Is:
- Rich
- Loaded with flavor
- Earthy
- Thick
- Herby
- Vegan, Vegetarian, Meatless, and can be made gluten free
- A great addition to any sauce!
I originally made this demi-glace for a bourguinon stew!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?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Butter: You can use 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.
- Low Sodium vegetable stock
- French Spice Sachet: In a cheesecloth sachet, I added bay leaves, garlic, thyme, parsley, and whole tellicherry peppercorns. The flavor difference of really good black pepper makes a huge difference.
How Do I Make This Vegetable Demi-Glace?
- 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.
Other Plant Based French Recipes You’ll Love!
French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)
Vegan Instant Pot Ratatouille (Paleo, Whole30, GF, Dairy Free)
Mushroom Bourguignon Recipe with Tempeh (GF, Dairy Free)
Vegan French Onion Soup (Gluten Free, Vegetarian, Meatless)
Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)
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Vegetable Demi-Glace
Equipment
- Pot
- Cheese Cloth
- Baker's Twine
Ingredients
- 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 all-purpose flour use gluten free for GF version
- 5 cups Vegetable Stock
For the Spice Sachet
- 2 bay leaves
- 2 cloves garlic
- 1 tablespoon fresh thyme
- 1/8 cup parsley stems
- 1/2 teaspoon Black Pepper
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
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A great way to give my food a favor BOOST