Holiday Vegan Gravy

Susie 1

"Tasty vegan recipe for potatoes or stuffing."
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1 h 35 m servings 83 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.