Homemade Vegan Browning Sauce Food

HOMEMADE VEGAN BROWNING SAUCE

Steps:

• Heat 1/2 cup water in a saucepan over medium-low heat. Add brown sugar and stir until fully dissolved. Add broth powder and stir until completely combined.
• Stir in remaining water, 1 tablespoon at a time, stirring constantly until sauce is thick. Simmer, stirring often, until reduced to desired consistency.

HOMEMADE BROWNING SAUCE RECIPE

Steps:

• Add the sugar to a large saucepan and turn on medium heat.
• Use a wooden spoon or spatula and begin to slowly stir. The sugar will start to dissolve and turn into a syrup consistency while darkening.
• If the sugar begins to smoke too quickly then reduce the flame or switch off the stove and continue to stir while charring the sugar.
• Once the sugar darkens to a dark brown almost but NOT black (don't let it go black or it will be too bitter) in colour remove from the stove and carefully add the hot water. The saucepan will yield plenty of steam and splutter which is normal but please be very careful when following this step and add the water slowly - keep on stirring the pan.
• Once the sauce is formed, allow to cool before adding the pink salt and pour into a sauce bottle.

EASY VEGAN BROWN GRAVY

Steps:

• In a medium saucepan, bring all ingredients EXCEPT thickener (arrowroot powder, cornstarch, or flour) to a boil, then reduce heat to medium and allow to simmer for approximately 5 minutes.
• In a separate small bowl, whisk together the thickener of your choice and water.
• After allowing the pot on the stove to simmer for 5-minutes, pour the thickener slurry in with other ingredients and begin to whisk immediately.
• As the gravy begins to thicken, continue whisking constantly until desired thickness is achieved. This will not take long. Then remove from heat.
• The gravy is ready to be poured over any and everything!

HOMEMADE BROWN SAUCE

Steps:

• Put all the ingredients in a large saucepan with 150ml cold water and 1 tsp salt. Cover the surface with baking parchment. Simmer over a low heat for 50 mins until the fruit softens. Cool for 30 mins.
• Transfer to a blender and blend, then decant into containers while warm. Seal and store in the fridge. Will keep for up to 2 months.

VEGAN BROWN GRAVY

Steps:

• Whisk together flour, oil, and garlic powder in a small pot over medium heat. Mix in vegetable broth, soy sauce, yeast, onion powder, and pepper. Bring to a boil; reduce heat to medium-low and let simmer, whisking constantly to avoid clumps, until fully thickened, 15 to 20 minutes.

VEGAN SPAGHETTI SAUCE

Steps:

• Cut the vegetables into small cubes
• In a large saucepan over medium-high heat, add olive oil. Add the vegetables and sauté 5 minutes.
• Add all other ingredients and bring to a boil. Simmer on low heat for 4 hours, stirring occasionally.

BROWN GRAVY (VEGAN/VEGETARIAN)

Steps:

• Heat the margarine in a large skillet over medium heat.
• Sauté the onion for a couple of minutes, or until transparent.
• Add the flour and garlic salt and sauté this mixture for about five to ten more minutes.
• Add in the vegetable broth and cornstarch, making sure to stir well to prevent lumps.
• Bring this to a boil and once you have done this you want to reduce to a simmer and continue cooking, stirring frequently.
• Add in the nutritional yeast and soy sauce and reduce the heat even further, cooking for just a few more minutes.

CHINESE GARLIC SAUCE

Steps:

• Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside.
• Next, heat vegetable oil in a saucepan or skillet over medium heat. Add fresh garlic and ginger and sauté for 30-60 seconds, stirring frequently.
• Whisk the sauce again, then pour it into the saucepan. Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.
• Use the sauce immediately, for example, in a stir-fry or as a dip for vegan dumplings or summer rolls. Or let it cool completely and pour the sauce into a clean jar.
• Store leftovers in the refrigerator for up to 4 or 5 days. Enjoy!

JACKFRUIT PULLED "PORK" SLIDERS

Steps:

• Make the smoky sweet BBQ sauce: Combine the tomato sauce, mustard, brown sugar, cane sugar, vinegar, garlic powder, onion powder, liquid smoke and smoked paprika in a small saucepan. Bring to a boil, then simmer until thickened, about 30 minutes. Set aside. Season to taste.
• For the sliders: Heat the canola oil in a saucepan over medium-high heat. Add the onion and cook until it begins to brown, 3 to 4 minutes. Add the jackfruit and 1 1/2 cups of the Smoky Sweet BBQ sauce and bring to a boil. Stir well to combine, then cover and simmer for 20 minutes, stirring occasionally. Add water if the sauce becomes too thick.
• After 20 minutes, remove the lid and shred the jackfruit with two forks. Increase the heat and cook until the jackfruit is well coated with BBQ sauce and heated throughout, another 3 to 4 minutes. Remove the pan from the heat. Divide the jackfruit evenly among the slider buns and top with pickles.

VEGAN EGG ROLLS

Steps:

• Add all filling ingredients into a mixing bowl and toss to combine.
• Fill a small bowl with water.
• Lay a wrapper on a flat surface with a corner facing you. Place 2 tbsp of filling mixture near the center of the wrapper. Shape into a log.
• Run a thin layer of water around the edge of the wrapper. Fold the bottom corner over the filling, then fold the left and right corners over and roll up.
• Repeat with remaining filling and wrappers.
• Heat the oil in a large wok and fry the rolls in batches until golden brown. Remove with a slotted spoon and place on paper towels to soak up any excess oil.
• Repeat until all rolls have been cooked.
• Serve hot with your favorite Asian dipping sauce.

VEGAN BAKED MAC AND CHEESE

Steps:

• Cook the pasta according to the package directions. Drain, and keep warm.
• Meanwhile, combine the cashews with enough boiling water to cover in a medium bowl. Let stand for 10 minutes. Drain.
• Preheat the oven to 400 degrees F.
• Combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, ground mustard and 1 1/2 cups water in a high-powered blender. Blend until very smooth, adding more water if necessary to reach the desired consistency. Stir in the butternut squash and season with salt and pepper.
• Stir together the cooked pasta and sauce in a lightly greased 9-by-13-inch baking dish. Stir together the panko, Parmesan and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is browned, 20 to 25 minutes.

VEGAN BROWN SAUCE (GRAVY)

Steps:

• In a small saucepan, heat olive oil at medium intensity and cook onion until it's transparent, about 3-4 minutes.
• Add bay leaf and cook 1 extra minute.
• Combien all ingredients, cornstartch at last, in saucepan and mix using a whisk.
• Bring to a boil stirring constantly.
• Lower heat and allow to simmer for 5-10 minutes.
• Remove from heat and filter sauce through a sieve.
• Serve immediately.