Summary

Ingredients

• 0.5 ½ onion (s)
• 0.25 ¼ carrot (s)
• 0.25 stick ¼ leek
• 20 g celery
• 0.5 teaspoon ½ tomato paste
• 0.5 tablespoon ½ flour
• 50 ml red wine, vegan
• 250 ml vegetable stock
• 1 bay leaf
• 2 allspice grains
• salt and pepper
• oil

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Instructions

1. Quarter the onion half and roast the cut surfaces brown in a hot saucepan without oil. Cut the remaining vegetables into large pieces, add 2 tablespoons of oil to the saucepan with the onion and roast until they turn color. Now add the tomato paste and flour and roast for about 3 minutes. Deglaze with the red wine and let the liquid soak in.
2. Add the vegetable stock, bay leaf and allspice grains (it is best to hang them in a tea strainer) and simmer for 15 minutes.
3. Season to taste with salt and pepper, finely puree everything with a hand blender and pass through a sieve.
4. If the sauce is too thick, add a little more vegetable stock, if it is too thin, just let it reduce a little.