2 tablespoons olive oil
1 large yellow onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 tablespoons chopped fresh thyme or 1 tablespoon dried thyme leaves
2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary leaves
2 tablespoons chopped fresh sage or 1 tablespoon dried sage leaves
2 tablespoons all-purpose flour or corn starch
1/2 cup dry white wine
2 cups vegetable broth
Salt and ground black pepper
Heat the oil in a large skillet over medium heat. When the oil is hot, add the onion, carrot and celery. Sauté until the onion is translucent and the celery and carrot are soft. Add the herbs. If you are using dry herbs, be sure to rub them between your fingers as you are adding them so that the flavor is released. Add the flour or cornstarch and stir until well mixed. Next, add the wine to deglaze the pan and then stir in the vegetable broth, bringing the liquid to a simmer. Cook for a few minutes until the liquid thickens slightly. Use an immersion blender or transfer the gravy to a blender and puree until it is a texture that you desire. I prefer a chunky gravy and so do not puree until smooth. Season with salt and pepper.
I typically make a double batch of this so that there are leftovers. We only have one meat eater in our household and all of the sides that we serve on Thanksgiving are vegan. Regular gravy is not missed in the least when this is served.