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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Tasty vegan recipe for potatoes or stuffing. 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 |
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 |
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.
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