Delicious carrot gravy makes a healthy and heartier gravy. Vegan and gluten free, too! Perfect to get extra servings of veggies in. Delicious with mashed potatoes or stuffing. - by Veggie Lexi

Carrot Gravy (Vegan, Gluten Free, Flour Free):

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 cups


  • 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 gluten free liquid aminos**


  1. Preheat a large skillet with a lid over medium high heat (you’ll use the lid later).
  2. Once it’s heated, melt the butter in the skillet.
  3. Saute the carrots for a few minutes until starting to soften, stirring every minute.
  4. Add the onions and saute for a few minutes until starting to turn translucent, stirring every minute.
  5. Add the celery and saute for two minutes, stirring once.
  6. Cover the carrots, onion, and celery with the lid and turn heat down to medium low.
  7. Cook for five minutes or until completely tender.
  8. Transfer everything from the skillet to a blender.
  9. Use the cup of water to deglaze the skillet, scraping up any brown bits from the bottom of the skillet.
  10. Add the water from the skillet to the blender.
  11. Add the liquid aminos to the blender.
  12. Starting on low speed, blend until completely smooth. Be sure to stop every so often to let the steam out of the blender.

Recipe Notes

*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 tamari if you don’t have that.