Red Roux

 

Spinach and Cheese Vegan Ravioli w/ Brown Sauce - Making a delicious vegan Brown Sauce with a 100% organic plant based roux is now easier than ever! Brown sauce is a highly important sauce and is the basis for all the great sauces that you may know of, including the very popular demi-glace. Using Red Roux for a brown sauce elevates the mildly-spicy Creole flavor of Red Roux, but embodies the richness that a brown sauce demands. It can also be used with other meals.

While it's normally found in restaurants, gourmet vegan ravioli with Red Roux makes it simple enough to prepare and enjoy at home.  In a large sauce pan, saute onion, peppers until soft, season to taste with salt/pepper and add garlic. Add just ½ to 1 oz. of Red Roux (you can also add 1-3 tablespoons of veggie-base flavoring, too!), melt/mix in roux, deglaze pan with glass of white or red wine, reduce on low/med heat for 3-5 minutes and season to taste. Add ½ Cup stock while slowly stirring (This is when I prefer using a whisk until the “sauce” starts to thicken slightly and ensure there are not lumps) and reduce the mixture.  If you want it thicker, boil until it reaches your desired thickness or if it is too thick, add more stock (about ½ Cup).Cook on low heat uncovered for 7-10 minutes and let sauce reduce.

In a pot with 2-3 quarts of boiling salted water, ravioli or pasta. Cook 7-10 minutes until al dente, drain, add to brown sauce and coat. Turn off heat, garnish with parsley or scallion greens and serve!

 

Spinach and Cheese Vegan Ravioli w/ Brown Sauce 

Spinach and Vegan Cheese Ravioli 6 – 12 Pack
- S/P TT (Salt and Pepper to Taste)
- ½  Onion, pepper, chopped (2 clove garlic, minced)
- 1 Glass red or white wine
½ oz Red Roux (regular or gluten-free/vegan)
- ½ to 1 Cup veggie stock
- S/P TT (Salt and Pepper to Taste)
- 3-4 T Scallions, chopped(green part only) or Italian parsley, chopped
-

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