Makes: 2 c.
*Vegan

3 tbsp. olive oil
2 onions, sliced
2 carrots, sliced
4 oz. white mushrooms, halved
3 cloves garlic, peeled and crushed
1 tsp. salt
1/2 tsp. pepper
1/2 c. white wine
4 sun-dried tomatoes, quartered
2 sprigs fresh marjoram
1 sprig fresh thyme
2 1/2 c. water
2 tbsp. flour

1. Heat 2 tbsp. oil in a large saucepan over medium-low heat. Add onions, carrots, mushrooms, garlic, salt, and pepper. Cover, and cook 1/2 hour, or until soft, stirring occasionally. Uncover pan, increase heat to medium and cook 7-10 minutes more, or until vegetables are browned and caramelized.

2. Add wine; simmer 2-3 minutes, or until 2/3 of liquid has evaporated. Stir in tomatoes, marjoram, thyme, and 2 1/2 c. water. Reduce heat to medium-low, cover and simmer 30 minutes. Strain into a large measuring cup, pressing vegetables with a spoon to release liquids.

3. Heat remaining 1 tbsp. oil in a saucepan over medium heat. Stir in flour, and cook 5 minutes, or until flour begins to turn golden. Whisk in the vegetable liquid. Cook 3-5 minutes, or until gravy thickens, stirring constantly. Remove from heat, and serve.