Vegan Au Jus

• 2 carrots (roughly chopped)
• 2 celery stalks (roughly chopped)
• 1⅓ cups yellow onion (roughly chopped)
• 2 tablespoons avocado oil (for sautéing)
• 2 tablespoons granulated onion
• 2 tablespoons granulated garlic
• 2 cups vegetable stock
• 2 teaspoons basil (dried)
• 2 teaspoons oregano (dried)
• 2 teaspoons black peppercorns (whole)
• 1 tablespoon granulated sugar
• ½ cup vegan butter (such as Earth Balance, for sautéing)
• 1½ cups dry red wine
• 1 cup soy sauce
• 1 tablespoon liquid smoke
• 8 cups water

Instructions

1. Prepare the Vegetables: Roughly chop the carrots, celery, and onion into large pieces.2 carrots, 2 celery stalks, 1⅓ cups onion
2. Build the Flavor Base: Heat the avocado oil and vegan butter in a large stockpot over medium heat. Add the carrots, celery, and onion and cook for 10–12 minutes until lightly caramelized.2 tbsp avocado oil, ½ cup vegan butter, carrots, celery, onion
3. Add the Seasonings: Stir in the granulated onion, granulated garlic, basil, oregano, sugar, and whole black pepper. Cook for 1 minute until fragrant.2 tbsp granulated onion, 2 tbsp granulated garlic, 2 tsp basil, 2 tsp oregano, 1 tbsp sugar, 2 tsp peppercorns
4. Deglaze the Pot: Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits. Simmer for about 5 minutes to reduce slightly.1½ cups red wine
5. Build the Broth: Stir in the vegetable stock, soy sauce, liquid smoke, and water. Bring to a gentle boil, then reduce to a low simmer.2 cups vegetable stock, 1 cup soy sauce, 1 tbsp liquid smoke, 8 cups water
6. Simmer: Simmer uncovered for about 30 minutes to allow the flavors to develop.
7. Strain the Au Jus: Pour the broth through a fine-mesh strainer into a clean saucepan or heatproof container, pressing lightly on the vegetables to extract their flavor. Discard the solids.
8. Serve: Serve hot or cool completely before refrigerating or freezing.