Holiday Vegan Gravy recipe

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Ingredients

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
½ teaspoon ground black pepper
½ cup white wine
4 sun-dried tomatoes, quartered
2 sprigs fresh marjoram
1 sprig fresh thyme
2 ½ cups water
1 tablespoon vegetable oil
2 tablespoons all-purpose flour

Nutrition Info

83 calories
carbohydrate: 10.4 g
cholesterol: : -
fat: 3.1 g
fiber: 1.8 g
protein: 1.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 330.3 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

8 servings

Recipe Note

Tasty vegan recipe for potatoes or stuffing.

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