Veggie Au jus
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon whole black pepper
1 1/2 quarts veggie broth
1/2 cup garlic, diced
1 large onion, diced
1. Put the rosemary, thyme, and black peppercorns in the middle of a coffee filter, pull up the sides and tie off with some cooking string.
2. Combine all ingredients in a stock pot (including spice satchel) and bring to a boil. Lower the heat to medium, and let simmer for 30 minutes.
3. Take out coffee filter and skim out the chunks of garlic and onion.
Works great for the base of a gravy or dipping sandwiches in.
Source of recipe: My recipe.