Vegan Peppercorn Sauce

Vegan Peppercorn Sauce Recipe

By Loving It Vegan

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 15 minutes


1 Tbsp Vegan Butter

1 Clove Garlic Crushed

1/3 cup Brandy (80ml)

1 cup Vegetable Stock or Broth (240ml)

1 cup Canned Coconut Cream (240ml) Unsweetened

3 tsp Coarsely Ground Black Pepper

1 Tbsp Dark Soy Sauce


1Heat a frying pan or skillet on medium heat, add butter and let it melt.

2Add crushed garlic and sauté in the butter for a minute.

3Add brandy and cook for a minute or two until the alcohol has cooked off and the liquid has slightly reduced.

4Add vegetable stock and bring to a simmer. Simmer for 2 to 3 minutes to reduce the liquid.

5Add coconut cream, ground black pepper and soy sauce and stir in.

6Bring to a simmer and let it simmer, stirring regularly, until the sauce reduces and thickens.

7The sauce will continue to thicken as it cools.

8Serve over tofu steaks or vegan mashed potatoes or anything that needs a sauce.

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