Sauces are the building blocks of any cuisine, and the brown sauce of French cuisine is one of the most basic. Traditionally based on meat stock, this version receives its umami flavor from tamari soy sauce, and is thickened with cornstarch instead of a butter-based roux.
Ingredients:
- 2 cups vegetable stock
- 2 tablespoons tamari soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
1. In a small saucepan, combine the stock and tamari over high heat; bring to a boil.
2. Meanwhile, dissolve the cornstarch in the water in a small bowl; set aside.
3. Reduce heat to low and add the cornstarch mixture to the saucepan; continue to cook, stirring, until the sauce thickens – about 3 minutes. Stir in the salt and black pepper.
The sauce is best served hot. For classic flavor, try it over a vegan meatloaf like Field Roast.
Nutrition Info: 8 servings (about 1/4 cup), 11 calories per serving
Tasting Notes: This sauce is rich in umami, silky smooth from the cornstarch, and surprisingly complex in flavor. It is definitely salty and peppery, but what might be too heavy-handed in another recipe works perfectly here. Deeply savory, the sauce added a wonderful richness and moisture to Field Roast’s meatloaf.
Rating: 3.5
Vegan Chronicle 