of vegetables.

You get a really beautiful umami pack jus

demi that's nice and thick and it will stick to pasta,

stick to mushrooms, stick to roasted carrots,

whatever you want to put it on.

It's super quick to make, and it just tastes incredible.

I prefer this actually over traditional demi.

Really straightforward process.

You take a bunch of vegetables, shave them all,

roast them in the oven.

Take them out of the oven.

And then you kind of go about how you

would making a normal broth.

So you add a little bit of water,

simmer for an hour or two.

Strain it.

And thicken it.

The whole process takes about 60 minutes, maybe 90 minutes,

from start to finish.

Let's get going.

You pick a bunch of vegetables.

You kind of want to separate your vegetables

into two categories-- savory vegetables

and sweet vegetables.

Carrots and onions very sugary.

So don't use a lot of them, because by the time

you make your sauce, you're going to have a syrup.

Eggplant, broccoli, shiitake mushrooms--

use loads of those-- super savory-- lots of umami.

Take all the vegetables, shave them nice and thin.

I don't peel anything.

I don't prep anything.

I just slice it all, because it's

going to get roasted so much.

A lot of the times I want that skin flavor.

I want the tannins.

I want the depth.

Then we add a little bit of tomato paste.

That way you get some nice acidity.

About that much.

Then we add loads of kombu, you know the seaweed

that you get in miso soup.

You don't have to add oil, but I'm

going to add a little bit just because it helps it not stick.

I'm going to use my hands .

I want to get that tomato paste really mixed up.

This whole pan of veggies-- probably

like three pounds of veggies-- and it'll probably

make about 200 or 300 grams really rich

of vegan demi-glace.

You want to roast it low and slow.

So we put it in a 300 degree oven for about 40 minutes,

45 minutes.

It's ready.

You can tell by how dark they are.

So it looks like it's kind of caramelized at first.

You got like, oh, that's perfect.

You actually want to take them almost

to being burnt, otherwise, you'll

still have a sweet sauce.

You want a little bit of those deep, complex roasty

flavors in there.

So at this point, what you're going to do

is add water back to this.

Pop it right back in the same oven.

Let it hang out for probably another 30, 40 minutes.

And you're going to start to pull out

of that beautiful, rich flavor into the water.

All this goes in a little strainer.

It's almost ready.

You just cook this down for another 20 or so minutes

on the stove, until it's nice and reduced, until you

have about half as much or so.

But it will still be thin.

And from there, you add a pinch of pectin, pinch of Xanthan,

if you want.

And that's going to give you that nice puh-puh-puh mouth

feel that stickiness.

If you don't do that-- if you don't thicken it--

you'll end up with more flavorful,

like more concentrated, but still thin vegetable jus.

If you thicken it, you get this nice, sticky texture.

So when you put it on pasta, put it on veggies, it will stick.

Mmmmm.

Really, I think this whole cooking thing

might work out for you, Grant.

Yes.

Like with all sharp things, don't slice your hands off.

Don't use them to slice your body parts.

I don't think I've ever sliced meat

with a mandolin, living or dead.

Let's have fun with it.

Little from the side.

Yes.