Step 1

Heat the vegan butter (or olive oil) in a small pot over medium low heat. Add the shallots and cook until soft and translucent, about 4-5 minutes. Turn down the heat if they start to brown.

Step 2

Add the flour and cook another 1-2 minutes, stirring near constantly,

Step 3

When the flour smells a little toasty, slowly stream in the vegetable broth, whisking as you pour to prevent clumping.

Step 4

Add the wine and soy sauce. In a small dish whisk together the tapioca starch with 1 tablespoon of water, then add it to the gravy.

Step 5

Bring the gravy to a simmer, and let it cook for about 5-8 minutes or until thickened. If needed add a little extra starch to thicken, or broth to thin.