Sweet, savory, and deeply umami — that’s my promise. If you want a 100% vegan mushroom gravy that tastes like it simmered all day but didn’t, this is your cheat code. I’ll walk you through a quick stovetop version (20 minutes) and a hands-off Crockpot method if you prefer set-and-forget. Ready? Let’s make your roast, mash, or weeknight potatoes unforgettable.
Why this Vegan Mushroom Gravy Crockpot recipe works (and why you’ll love it)
I make this gravy when I crave something comforting but plant-powered. Dried wild mushrooms give the sauce depth that plain button mushrooms can’t match alone. Marmite or nutritional yeast adds savory backbone (yes, it tastes better than it sounds). Want intense gravy without meat? This recipe delivers every time.
Quick question: Ever wondered how a gravy can taste meaty without meat? Mushrooms and yeast extracts do the heavy lifting.
Equipment (what you’ll actually need)
- Small bowl (for rehydrating dried mushrooms)
- Medium saucepan (or a shallow skillet + pot)
- Fine mesh sieve or cheesecloth (to strain soaking liquid)
- Crockpot / slow cooker (if you pick the slow method)
- Wooden spoon / whisk and a sharp knife
Bold tip: If you have an immersion blender, you can use it to smooth the gravy faster. IMO, the texture gets silkier.
Recipe Quick Info
Cook Time: 20 minutes (stovetop) — Crockpot: 4 hours low / 2 hours high
Total Time: 20 minutes (stovetop) | Servings: 4 | Calories: 89 kcal per serving
Ingredients (metric & US)
- 20 g wild dried mushrooms (porcini/shiitake/wild mix) — ~0.7 oz
- 240 ml boiling water — 1 cup
- 1 tbsp vegan butter or vegetable oil — ~14 g / 0.5 tbsp
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 200 g fresh button or cremini mushrooms, sliced — ~7 oz
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 3 tbsp all-purpose flour (or gluten-free flour)
- 360 ml vegetable broth — 1½ cups
- 1 tbsp dark soy sauce (or dark coconut aminos)
- 1 tsp Marmite (or 1 tbsp nutritional yeast / any yeast extract)
- Salt & freshly ground black pepper, to taste
Nutrition (per serving): 89 kcal — balanced and light, perfect for holiday plates or weeknight dinners.
Prep: rehydrate & reserve (the flavor secret)
- Place the dried mushrooms in the small bowl and pour 240 ml (1 cup) boiling water over them.
- Let them soak for about 15 minutes until soft. I do this while chopping onions — multi-tasking like a pro.
- Chop the rehydrated mushrooms; reserve the soaking liquid and strain it through a fine mesh sieve or cheesecloth to catch grit.
Why this matters: That soaking liquid holds a concentrated mushroom flavor. Save it — don’t throw it away.
Method A — Quick stovetop (20 minutes) — When you’re in a hurry
- Heat 1 tbsp vegan butter in the saucepan over medium heat. Add chopped onion and sauté 5 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- Add sliced fresh mushrooms and chopped rehydrated mushrooms. Sprinkle a pinch of salt and cook 8–10 minutes until the mushrooms release moisture and brown slightly. Browning builds flavor — don’t skip it.
- Stir in thyme and 3 tbsp flour to coat the mushrooms. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in 360 ml vegetable broth and the strained mushroom soaking liquid (about 120–180 ml depending on how much you saved), then add 1 tbsp dark soy sauce and 1 tsp Marmite. Bring to a gentle simmer and stir until it thickens 5–7 minutes.
- Taste and season with salt and pepper. If it gets too thick, whisk in a splash of more broth.
Result: Silky, glossy gravy in under 20 minutes. Magic.
Method B — Vegan Mushroom Gravy Crockpot recipe
- Follow the rehydrate step above. Meanwhile, in a hot skillet, sauté onions, garlic, and fresh mushrooms in vegan butter until they brown — 6–8 minutes. Browning first gives you flavor faster than dumping raw veg into the Crockpot. (Yes, you do the extra step. Trust me.)
- Transfer browned mushrooms, chopped rehydrated mushrooms, thyme, flour, vegetable broth, mushroom soaking liquid, soy sauce, and Marmite into the Crockpot. Stir until combined.
- Cook 4 hours on LOW or 2 hours on HIGH. About 30 minutes before serving, whisk to check thickness; if it’s too thin, keep the lid off to reduce, or stir in a tiny slurry of flour + cold water for a quick fix.
Pro tip: If you want the smoothest gravy, transfer half the pot to a blender, pulse, and stir back in. Or use an immersion blender right in the Crockpot to keep texture controlled.
Still Hungry, Try It Next recipe :-
Vegan Slow Cooker Spinach Artichoke Dip — Crockpot Recipe
Serving suggestions (because presentation matters)
- Pour over mashed potatoes or roast veggies — classic comfort.
- Serve with a vegan roast (tofu wellington? yes please).
- Use as a gravy sauce for stuffing or vegan meatloaf.
- Leftover idea: Mix with cooked lentils for a meaty stew vibe.
FYI: This gravy pairs beautifully with herbs like rosemary or a splash of red wine for extra complexity.
Storage & reheating
- Refrigerate: Store in an airtight container for 4–5 days.
- Freeze: Freeze up to 3 months in freezer-safe containers. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over low heat, whisking. Add a little broth if it thickens in the fridge. I reheat mine with a quick whisk and it tastes freshly made every time.
Bold reminder: Fry or toast seeds right before serving for crunchy topping — they don’t keep well once soggy.
Variations & swaps (easy tweaks)
- Gluten-free: Use a gluten-free all-purpose flour or a cornstarch slurry to thicken.
- No Marmite? Use 1 tbsp nutritional yeast + a splash of extra soy sauce.
- Deeper color: Add 1 tsp tomato paste when sautéing mushrooms. I do this when I want gravydark drama.
- Herbed version: Add rosemary or sage for holiday vibes.
Some Common Problem (real solutions, not fluff)
- Too thin? Simmer uncovered to reduce, or whisk in a slurry of 1 tsp flour + cold water until you get desired thickness.
- Too salty? Add a splash of water, potato, or unsweetened plant milk and adjust seasoning.
- Lumpy? Whisk vigorously or use an immersion blender to smooth it out.
Flavor comparison: mushroom gravy vs. other vegan gravies
- Mushroom gravy (this recipe): Deep umami, earthy, meaty mouthfeel without meat. Perfect with roasts and mashed potatoes.
- Vegetable pan gravy: Lighter, more herb-forward; great when you want brightness.
- Coconut-based gravies (ethnic varieties): Creamier and spicier—great with rice.
Short verdict: For classic roast dinner vibes, mushroom gravy wins every time. No contest.
Nutrition & Yield (clear, useful info)
- Serves: 4
- Calories: ~89 kcal per serving (as provided)
- Macro snapshot (approx.): Low-calorie, modest carbs, low fat — excellent on a plate that already holds starchy sides.
You may also like Next recipe
Vegan Cabbage Rolls With Lentils and Rice
Vegan Slow Cooker Minestrone Soup (Crockpot Recipe
Vegan Crockpot Enchilada Casserole (Crockpot Recipe)
My Final notes — why I keep this recipe in rotation
I keep this Vegan Mushroom Gravy Crockpot recipe in my holiday and weeknight lineups because it tastes luxurious yet stays plant-based and light. It pulls double duty as a sauce, stew base, or topping. I love that it uses dried wild mushrooms for that deep, meaty note and keeps short on weird ingredients. Who needs animal products when the umami reads like this?
And a cheeky last question: Ready to slather this on everything this weekend?
Vegan Mushroom Gravy Crockpot recipe
Ingredients
Equipment
Method
- Method A — Quick stovetop (20 minutes) — When you’re in a hurry
- Heat 1 tbsp vegan butter in the saucepan over medium heat. Add chopped onion and sauté 5 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- Add sliced fresh mushrooms and chopped rehydrated mushrooms. Sprinkle a pinch of salt and cook 8–10 minutes until the mushrooms release moisture and brown slightly. Browning builds flavor — don’t skip it.
- Stir in thyme and 3 tbsp flour to coat the mushrooms. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in 360 ml vegetable broth and the strained mushroom soaking liquid (about 120–180 ml depending on how much you saved), then add 1 tbsp dark soy sauce and 1 tsp Marmite. Bring to a gentle simmer and stir until it thickens 5–7 minutes.
- Taste and season with salt and pepper. If it gets too thick, whisk in a splash of more broth.
- Result: Silky, glossy gravy in under 20 minutes. Magic.
- Method B — Crockpot
- Follow the rehydrate step above. Meanwhile, in a hot skillet, sauté onions, garlic, and fresh mushrooms in vegan butter until they brown — 6–8 minutes. Browning first gives you flavor faster than dumping raw veg into the Crockpot. (Yes, you do the extra step. Trust me.)
- Transfer browned mushrooms, chopped rehydrated mushrooms, thyme, flour, vegetable broth, mushroom soaking liquid, soy sauce, and Marmite into the Crockpot. Stir until combined.
- Cook 4 hours on LOW or 2 hours on HIGH. About 30 minutes before serving, whisk to check thickness; if it’s too thin, keep the lid off to reduce, or stir in a tiny slurry of flour + cold water for a quick fix.
- Pro tip: If you want the smoothest gravy, transfer half the pot to a blender, pulse, and stir back in. Or use an immersion blender right in the Crockpot to keep texture controlled.
Notes
Some Common Problem (real solutions, not fluff)
- Too thin? Simmer uncovered to reduce, or whisk in a slurry of 1 tsp flour + cold water until you get desired thickness.
- Too salty? Add a splash of water, potato, or unsweetened plant milk and adjust seasoning.
- Lumpy? Whisk vigorously or use an immersion blender to smooth it out.
Nutrition & Yield (clear, useful info)
- Serves: 4
- Calories: ~89 kcal per serving (as provided)
- Macro snapshot (approx.): Low-calorie, modest carbs, low fat — excellent on a plate that already holds starchy sides.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.