This gravy is easy, savory, and all around absolutely delicious! I’m an absolute sucker for gravy, it’s definitely one of my favorite holiday foods. I used to make gravy with vegetable bouillon, oil, and flour, and even though it’s super quick and easy to make, it just doesn’t have the depth of flavor I’m looking for in a gravy. This recipe does, and I love that this recipe doesn’t use any flour or starch to thicken the gravy. If you’re looking for a delicious gravy to try out, I definitely recommend you try this one!
If you’re following a Salt Oil Sugar (SOS) Free diet, here’s a variation recipe for SOS Free Carrot Gravy.
Have you tried this recipe? What did you think of it? Let me know in the comments below!
Carrot Gravy (Vegan, Gluten Free, Flour Free):
- 2 Tablespoons vegan butter*
- 3 medium carrots about 8” long, diced
- 1 medium yellow onion diced
- 2 large stalks celery about 12” long, diced
- 1 cup water
- 1 Tablespoon liquid aminos**
Preheat a large skillet with a lid over medium high heat (you’ll use the lid later).
Once it’s heated, melt the butter in the skillet.
Saute the carrots for a few minutes until starting to soften, stirring every minute.
Add the onions and saute for a few minutes until starting to turn translucent, stirring every minute.
Add the celery and saute for two minutes, stirring once.
Cover the carrots, onion, and celery with the lid and turn heat down to medium low.
Cook for five minutes or until completely tender.
Transfer everything from the skillet to a blender.
Use the cup of water to deglaze the skillet, scraping up any brown bits from the bottom of the skillet.
Add the water from the skillet to the blender.
Add the liquid aminos to the blender.
Starting on low speed, blend until completely smooth. Be sure to stop every so often to let the steam out of the blender.
*I used the Earth Balance vegan butter sticks. This is my favorite vegan butter replacement and I prefer the sticks for baking and cooking because they have a lower water content than the tub does. The tub has more water in it to make it more spreadable, which makes it not as ideal for baking and sauteing.
**I used Bragg Liquid Aminos, but you could replace this with soy sauce or tamari if you don’t have that.