Demi-glace (a rich brown sauce usually made with veal stock) is delicious on pretty much everything (pasta, meat, veggies, etc.), but this umami-bomb is off-limits to the meat-free folk. Luckily, the good people at ChefSteps have come up with a vegan version that has just as much flavour as the original.
Watch the video for detailed instructions, but all you'll need is about three pounds of thinly sliced vegetables (skins on for extra earthy flavour) with a bit of tomato paste and kombu. Roast it low and slow (about 150 degrees C) until the veggies seem almost burnt, then add some water and let everything steep in the oven for another forty minutes. Strain and reduce (maybe add some pectin to thicken it up), and you now have a sauce that is not only packed with savoury goodness, but suitable for the vegetarians, vegans, and gluten-free friends in your life.
Umami-Bomb Vegetarian Demi-Glace [ChefSteps]