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Vegan Mushroom Gravy Crockpot

Vegan Mushroom Gravy Crockpot recipe

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.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: crockpot
Cuisine: American
Calories: 89
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 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

Method
 

  1. Method A — Quick stovetop (20 minutes) — When you’re in a hurry
  2. 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.
  3. 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.
  4. Stir in thyme and 3 tbsp flour to coat the mushrooms. Cook for 1–2 minutes to remove the raw flour taste.
  5. 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.
  6. Taste and season with salt and pepper. If it gets too thick, whisk in a splash of more broth.
  7. Result: Silky, glossy gravy in under 20 minutes. Magic.
  8. Method B — Crockpot
  9. 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.)
  10. Transfer browned mushrooms, chopped rehydrated mushrooms, thyme, flour, vegetable broth, mushroom soaking liquid, soy sauce, and Marmite into the Crockpot. Stir until combined.
  11. 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.
  12. 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.