- 2 teaspoons vegetable oil
- 2 onions, sliced
- 2 large carrots, cut into chunks
- 4 ounces fresh mushrooms, halved
- 3 cloves garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup white wine
- 4 sun-dried tomatoes, quartered
- 2 sprigs fresh marjoram
- 1 sprig fresh thyme
- 2 1/2 cups water
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour
- 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.
- 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.
- 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.
07/10/2019
recipepes.com
holiday vegan gravy, recipe
PT15M
PT1H
5
455 calories
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