Holiday Vegan Gravy

Carrots, onions, and mushrooms simmer with fresh herbs and white wine to make a flavorful vegan gravy perfect for serving with potatoes, stuffing, or main dishes.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 83 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 2 teaspoons vegetable oil
• ½ teaspoon ground black pepper
• 2 ½ cups water
• 1 sprig fresh thyme
• ½ cup white wine
• 3 cloves garlic, crushed
• 2 onions, sliced
• 2 sprigs fresh marjoram
• 4 ounces fresh mushrooms, halved
• 2 large carrots, cut into chunks
• 4 sun-dried tomatoes, quartered

Recipe Instructions

Step 1

Heat 2 teaspoon vegetable oil in a large skillet over medium-low heat. Cook and stir onions, carrots, mushrooms, garlic, salt, and black pepper in the hot oil until coated, about 1 minute. Cover and cook until vegetables are soft, about 30 minutes. Uncover and increase heat to medium; cook and stir until vegetables are brown and caramelized, 7 to 10 more minutes.

Step 2

Pour white wine into vegetables and simmer until wine is reduced by 2/3, 2 to 3 minutes. Stir in sun-dried tomatoes, marjoram, thyme, and water. Bring to a simmer, cover, and cook until vegetables are very soft, about 30 minutes. Strain liquid into a large measuring cup, using a spoon to press as much liquid as possible into the cup.

Step 3

Heat 1 tablespoon vegetable oil in a saucepan over medium heat; stir in flour and cook, stirring constantly, until flour mixture is golden brown, about 5 minutes. Whisk in reserved vegetable liquid and simmer until thickened, 3 to 5 minutes.