Cooking for guests with different dietary needs can be a struggle. You never want to sacrifice flavor when creating a vegan dish. You want to find ways to create that delicious taste and texture. This vegan sauce has a lot of body and a ton of umami! With only a handful of ingredients you can create this sauce that goes great over roasted eggplant, butternut squash and basically any roasted vegetables!

Even your non-vegan guests with LOVE this sauce. Give this a go and let us know what you think!

Charred Onion Portobello Sauce

1 medium Spanish onion,
2 large portobello caps
2 TB white miso paste
2 cups water
2 TB olive oil
1 tsp fresh thyme leaves
Salt and pepper to taste

Remove the gills from the mushrooms and wipe clean of any dirt. Roughly chop both the mushrooms and peeled onion.

Pour the olive oil into a saucepan and place over high heat. Add the onion and sauté for 10 minutes, until the onion starts to burn around the edges. Add the mushroom and continue to sauté until the mushroom softens.

Add the water, miso and thyme leaves and just bring to a boil, stirring to dissolve the miso. Reduce the heat and let simmer for 15 minutes.

Remove from the heat and place all into a blender. Cover tightly and puree until smooth. Return to the saucepan and correct seasonings. Simmer another 5 minutes and serve.