Step 1

In a small saucepan, melt the vegan butter over medium-low heat.

Step 2

Add the onion, garlic, and mushrooms and saute for 7-10 minutes until tender and the onions have begun to brown.

Step 3

Add the miso, soy sauce, and sprinkle on the flour. Then, mix to evenly coat the veggies. Cook for 1 minute.

Step 4

Pour in the dairy free milk, ½ a cup at a time, stirring continuously. Then, pour the veggie broth in, ½ a cup at a time.

Step 5

Add the fresh thyme and simmer for 5 minutes on low heat to thicken the gravy. The gravy should be a creamy and thick yet pourable consistency. To thin the gravy, add ¼ cup of dairy free milk or veggie broth as needed.

Step 6

Add salt and black pepper to taste.