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. It’s also one of the foods that can easily add tons of calories and fat to a meal without you even realizing it. I used to make gravy with vegetable bouillon, oil, and flour, and even though it’s super quick and easy to make, it wasn’t healthy and 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 and healthy gravy to try out, I definitely recommend you try this one!
If you’re not following a Salt Oil Sugar (SOS) Free diet and are looking for a more savory recipe, there’s a variation recipe for Savory Carrot Gravy here.
Have you tried this recipe? What did you think of it? Let me know in the comments below!
SOS Free Carrot Gravy (Vegan, Gluten Free, Flour Free, Oil Free):
- 3 medium carrots about 8” long, diced
- 1 medium yellow onion diced
- 3 large stalks celery about 12” long, diced
- 1 cup water
- 2 Tablespoons coconut aminos*
- 1/2 teaspoon garlic granules
Preheat a large non-stick skillet with a lid over medium heat (you’ll use the lid later).
Once it’s heated, add the carrots.
Water saute the carrots for a few minutes until starting to soften, stirring every minute and adding water 1 Tablespoon at a time as needed.
Add the onions and saute for a few minutes until starting to turn translucent, stirring every minute and adding water 1 Tablespoon at a time as needed.
Add the celery and saute for two minutes, stirring once and adding water 1 Tablespoon at a time as needed.
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 coconut aminos and garlic granules 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 Trader Joe’s coconut aminos.
**This tastes best after sitting in the fridge overnight and reheating it.