Vegane Bratensoße (Vegan Gravy with Dark Beer)

Ingredients

• 1 bunch of soup greens (knoll celery, leek, carrots)
• approx. 5 mushrooms (approx. 70 g)
• 2 large onions
• 2 cloves garlic
• 1 piece of ginger
• 100 g vegan butter
• 2 tbsp tomato paste
• 300 ml dark beer
• 500 ml vegetable broth
• 1 tsp mustard
• 2 tbsp soy sauce
• 1 tbsp dark balsamic vinegar
• Salt, pepper, sugar, chili flakes, coriander seeds, sweet paprika, smoked paprika powder, cinnamon
• 1 bay leaf
• 5-6 juniper berries
• Dark gravy thickener
• 1 additional onion
• Vegan steaks
• Sunflower oil
• Potatoes
• A little more vegan butter
• Milk alternative (e.g., Alpro It's not Milk)
• Nutmeg

Instructions

1. Prepare the soup greens (knoll celery, leek, carrots), mushrooms, onions, garlic, and ginger (wash, remove stems, peel etc.).
2. Melt about 40 g of vegan butter in a medium-sized pot and briefly sauté the onion. Add the rest of the vegetables and roast everything at high heat until slightly browned at the bottom to develop roast aromas.
3. Add the tomato paste and sauté briefly.
4. Add a little beer, just enough to deglaze the bottom of the pot.
5. Add small pieces of butter and a splash of beer alternately, stirring continuously. Cook over medium to high heat.
6. Prepare the vegetable broth and add it to the pot. Season generously with salt and add 1 tsp sugar.
7. Place the lid slightly askew on the pot and let it simmer on low to medium heat until the vegetables (especially the carrots) are tender and the liquid has reduced.
8. Turn off the stove and purée the sauce directly in the pot using an immersion blender.
9. Strain the puréed sauce through a fine sieve into a bowl, discarding the remaining vegetable fibers.
10. Return the strained sauce to the pot and reheat.
11. Add the remaining butter (total butter needed is about 90-125 g), the parsley from the soup greens, the bay leaf, and the crushed juniper berries.
12. Add 1 heaped tbsp mustard, 2 tbsp soy sauce, and 1 tbsp balsamic vinegar. Let it simmer on low heat for at least another 15 minutes.
13. Remove the parsley, bay leaf, and juniper berries.
14. Season with salt, pepper, ground coriander seeds, chili flakes, and sweet paprika. Add a pinch of smoked paprika powder and cinnamon.
15. Thicken the sauce with dark gravy thickener according to package instructions until the desired consistency is reached. Bring to a brief boil.
16. To make vegan mashed potatoes: Peel and cook potatoes until tender. Drain the water.
17. Warm a little milk in a small pot. Add the warm milk, some butter, and nutmeg to the potatoes. Mix with an electric mixer until fluffy.
18. To prepare the onion rings for vegan onion roast beef: Slice an onion into rings. Heat some oil in a pan and fry the vegan steaks with the onion rings.
19. Assemble: Place mashed potatoes on deep plates, top with the steak, then the onions, and pour the gravy over everything.
20. For vegan goulash: Follow the gravy recipe. Instead of steaks, use vegan pulled 'beef' or 'gyros'. Fry with sliced bell pepper and onion, then add directly to the sauce.