Description
Elevate your meals with this Vegan Mushroom Gravy Crockpot recipe, a rich and flavorful sauce that embodies the essence of umami without any animal products. This versatile gravy is perfect for drenching over creamy mashed potatoes, stirring into roasted vegetables, or serving as a delicious dip for crusty bread. Whether you’re hosting a cozy family dinner or preparing a festive gathering, this easy-to-make gravy will impress everyone at the table. With just a few key ingredients and minimal effort, you can create a comforting dish that tastes like it simmered all day.
Ingredients
Scale
- 20 g wild dried mushrooms (porcini/shiitake/wild mix)
- 240 ml boiling water
- 1 tbsp vegan butter or vegetable oil
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 200 g fresh button or cremini mushrooms (sliced)
- 1 tsp fresh thyme
- 3 tbsp all-purpose flour (or gluten-free flour)
- 360 ml vegetable broth
- 1 tbsp dark soy sauce
- 1 tsp Marmite (or nutritional yeast)
- Salt and freshly ground black pepper to taste
Instructions
- Rehydrate dried mushrooms in boiling water for about 20 minutes; strain and reserve liquid.
- In a skillet, heat vegan butter over medium heat and sauté onions for about 5 minutes until soft.
- Add minced garlic and sliced fresh mushrooms; cook until browned (approximately 8–10 minutes).
- Stir in thyme and flour; cook for an additional minute.
- Slowly whisk in vegetable broth and reserved mushroom soaking liquid, followed by soy sauce and Marmite.
- Transfer mixture to the Crockpot and cook on LOW for 4 hours or HIGH for 2 hours.
- Adjust thickness before serving as needed.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Crockpot
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 95
- Sugar: 1g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg