Demi-glace is a classic French sauce made by simmering veal or beef stock until it is reduced by half and becomes a rich, concentrated sauce. It provides a deep, meaty flavor to dishes and is considered a foundational sauce in French cuisine. However, demi-glace relies on meat-based stocks, so it is not suitable for vegetarians or those looking to reduce meat in their diets. Luckily, there are several excellent substitutes for beef demi-glace that can mimic its savory umami taste using vegetarian ingredients.
Vegetable demi-glace
The most direct substitute is to make a traditional demi-glace using vegetarian stocks and seasonings. For the stock, simmer aromatics like carrots, celery, onions, mushrooms, garlic, and herbs in water or vegetable broth until intensely flavored. Reduce the stock until it coats the back of a spoon. Season the reduced stock with salt, pepper, soy sauce or tamari, tomato paste, and miso to add savoriness. Thicken it slightly with cornstarch if needed. This vegetable demi-glace captures the rich, concentrated flavor of the original without using meat.
Making vegetable demi-glace
To make vegetarian demi-glace:
- Simmer chopped vegetables like carrots, onions, celery, mushrooms in water or veggie broth for 2-3 hours until very soft.
- Strain the stock through a fine mesh sieve.
- Return stock to pot and simmer uncovered until reduced by half.
- Season reduced stock with salt, pepper, tamari, miso paste, tomato paste.
- Thicken slightly with a cornstarch slurry if needed.
Mushroom gravy
Sautéed mushrooms make an excellent demi-glace substitute since they provide deep, meaty umami flavor. Cook sliced mushrooms over high heat until browned and caramelized, then add garlic, thyme, broth, and flour to create a thick gravy-like sauce. Mushrooms that work well include cremini, portobello, shiitake, and oyster mushrooms. Porcini mushrooms are ideal since they are extra savory. The gravy can be tailored to be smooth or chunky depending on your texture preference.
Making mushroom gravy
To make mushroom gravy:
- Sauté 1 lb sliced mushrooms over high heat until browned.
- Add garlic, thyme, salt and pepper and cook 1 minute more.
- Sprinkle 2-3 Tbsp flour and stir to coat mushrooms.
- Whisk in 1-2 cups broth and simmer until thickened.
- Add soy sauce, balsamic vinegar, or wine to taste.
- For a smooth gravy, blend sauce until smooth. For chunky, leave mushrooms pieces intact.
Walnut lentil pâté
Blending lentils and walnuts makes for a rich, savory spread or sauce that works excellently in place of demi-glace. Lentils provide protein and earthy flavor, while walnuts give healthy fats and depth. Sauté aromatics like onions and garlic, then blend with cooked green or brown lentils, walnuts, broth, and seasoning until smooth. Use as a dip, spread, or sauce over vegetables, pasta, or grain dishes. The flavor profile closely replicates the savoriness of demi-glace.
Making walnut lentil pâté
To make walnut lentil pâté:
- Sauté 1 small onion and 2 cloves garlic in olive oil.
- Add 1 cup cooked green or brown lentils, 1/2 cup toasted walnuts, 1/2 cup broth.
- Season with salt, pepper, thyme, tamari or soy sauce.
- Blend mixture until smooth.
- Simmer until heated through and thicken if needed.
Roasted tomato sauce
For a rich, caramelized flavor similar to demi-glace, make a roasted tomato sauce. Tomatoes contain glutamates that enhance savory umami flavor when cooked down. Roast tomatoes, garlic, and onion at 425F until caramelized. Then simmer with balsamic vinegar and seasoning until thickened. The depth of flavor makes this sauce an ideal replacement for demi-glace in pastas, stews, or chicken dishes. Basil, red wine, or port can also be added.
Making roasted tomato sauce
To make roasted tomato sauce:
- Toss tomatoes, garlic, onions in olive oil, salt, pepper, thyme/rosemary.
- Roast at 425F for 45 mins until caramelized.
- Simmer roasted veggies in broth until thickened. Add balsamic for depth.
- For smooth sauce, blend in blender. For chunky, leave as is.
- Season to taste with salt, pepper, herbs.
Caramelized onion sauce
Caramelized onions are an easy route to rich, meaty flavor without using any meat. Slowly cook down sliced onions until deeply browned and jammy. Then make an onion sauce by adding broth and cooking until thickened. Thyme, garlic, balsamic, wine, or mustard can provide further complexity. Use the onion sauce anywhere you would use a demi-glace. It is delicious with steaks, chicken, vegetables, or over pasta. For extra richness, stir in some butter or cream at the end.
Making caramelized onion sauce
To make caramelized onion sauce:
- Thinly slice 2-3 large onions. Cook slowly over low heat for 30-45 mins.
- Once onions are browned, add garlic, thyme, salt and pepper.
- Deglaze pan with balsamic vinegar and broth, scraping up browned bits.
- Simmer sauce until reduced and thickened to desired consistency.
- Stir in 1-2 Tbsp butter or cream for richness.
Miso brown butter sauce
Butter sauces are a classic rich accompaniment to meat dishes. For a vegetarian take, make miso brown butter sauce. Cook butter over medium heat until the milk solids brown and become nutty and aromatic. Off heat, whisk in white or yellow miso paste and broth to thin. The sweet, nutty browned butter combined with the savory umami miso makes a perfect demi-glace substitute over vegetables, grains, or pan-seared tofu or tempeh.
Making miso brown butter sauce
To make miso brown butter sauce:
- Melt 6 Tbsp butter in skillet over medium heat.
- Cook, swirling pan frequently, 3-5 minutes until butter browns.
- Remove from heat. Whisk in 3 Tbsp white/yellow miso and 1/2 cup broth.
- Return to low heat. Simmer until sauce thickens slightly.
- Whisk in lemon juice, soy sauce, or vinegar to taste.
Portobello “steaks” with red wine reduction
For an entree that mimics the taste of seared meat in a rich demi-glace, marinate and pan-sear portobello mushroom caps. As the “steaks” cook, make a sauce by deglazing the pan with red wine and broth. Simmer until reduced down to a thick, glossy sauce that blankets the mushrooms. Delicious served alongside mashed potatoes or polenta with roasted vegetables.
Making portobello steaks with red wine reduction
To make portobello steaks with red wine reduction:
- Marinate 4 large portobello caps with olive oil, balsamic, garlic, thyme for 30 mins.
- Sear mushrooms caps in an oiled pan, 4 minutes per side.
- Remove mushrooms from pan and keep warm.
- Deglaze hot pan with 1/2 cup red wine, scraping up browned bits.
- Add 1 cup broth and simmer until reduced by half.
- Season sauce with salt, pepper, thyme.
- Return mushrooms to pan to coat in sauce before serving.
Vegetable broth and seasonings
In some recipes, the deep, concentrated flavor of demi-glace is not strictly necessary. The purpose is simply to add moisture and seasoning. In these cases, substitute with a good quality vegetable broth enhanced with umami-rich ingredients like sautéed mushrooms, browned onions, miso, soy sauce, or tomato paste. Worcestershire sauce also adds savory depth. Simmer the broth with seasonings until it reaches the desired richness.
Making seasoned vegetable broth
To make an umami-rich seasoned vegetable broth:
- Sauté mushrooms, onions, garlic in olive oil until browned.
- Add 8 cups vegetable broth and simmer for 30 minutes.
- Stir in 1-2 Tbsp miso paste, tomato paste, soy sauce, or Worcestershire sauce.
- Season with thyme, salt and pepper.
- Simmer until broth reaches desired richness.
Commercial meatless demi-glace
There are also some commercial brands that make pre-made demi-glace style sauces without meat, for convenience. These are typically sold as concentrates and need to be diluted with water or broth. Brands to look for include Bass Jus Vegetal, Major’s Meatless Demi-Glace, and Savory Choice demi-glace style sauce. Check the label to ensure they are vegan/vegetarian. While not exactly like homemade, these can be decent substitutes when you’re in a time pinch.
Thickened broths
For quick demi-glace stand-ins, you can also thicken vegetable or mushroom broths with cornstarch, arrowroot, tapioca starch, or flour. Simmer the broth with your preferred thickener for 3-5 minutes until it coats the back of a spoon. Whisk in miso, tomato paste, or soy sauce for extra flavor. Thyme, garlic, or onions add aromatic depth. It won’t mimic the rich intensity of true demi-glace, but in a hurry this method works in a pinch.
Making thickened broth
To make thickened broth:
- In a saucepan, whisk 2 Tbsp cornstarch into 1 cup cold broth or water.
- Add 6 cups hot broth and whisk well.
- Bring to a simmer and cook 5 minutes until thick.
- Whisk in savory seasonings of your choice.
Conclusion
When a recipe calls for beef or veal demi-glace, don’t be dismayed. With a combination of umami-rich ingredients like mushrooms, lentils, tomatoes, miso, and more, you can create plant-based versions that mimic the savory depth of classic demi-glace. Concentrating the flavors through reduction or blending is key to replicating its intense, meaty flavor profile. With so many tasty options, you can easily recreate restaurant-quality dishes in your own kitchen without meat or dairy.