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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: : -

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.

8 servings

Tasty vegan recipe for potatoes or stuffing.