Step 1

First, prep the veggies by dicing the shallots, mincing the garlic, and slicing the mushrooms. Set aside.

Step 2

Add the vegan butter to a pan and turn on the heat. Once the butter has melted, add in the shallots and garlic and sauté for 3 minutes until translucent.

Step 3

Next, add in the sliced mushrooms and spices including the dried parsley, dried thyme, and pepper. Stir together and sauté the mushrooms on medium heat for 10-15 minutes until they have released their juices and are starting to crisp and brown.

Step 4

Once the mushrooms are browning, add the flour to the pan and stir until it coats the mushrooms. Then, continue cooking another minute to toast the flour.

Step 5

Next, add in the vegetable broth and soy sauce. I used 2 1/2 cups vegetable broth, but anywhere from 2-3 cups works. 2 cups will give you a much thicker gravy and 3 cups a thinner gravy.

Step 6

Once the liquids are added stir together until combined and no chunks of flour remain. Then, cook the gravy another 5-10 minutes until it thickens. The gravy will continue to thicken once it is removed from the heat, so keep that in mind.

Step 7

Top the gravy with any additional fresh herbs you would like such as thyme or oregano and serve!