This deeply flavored fat-free vegan gravy is perfect on mashed potatoes and much more.
In a saucepan over medium heat, add onions, shiitake mushrooms, and garlic. Cook for 5-7 minutes until the onions are soft and translucent.
Add the soy sauce and herbs, cook for 30 seconds, then add the flour. Turn the heat down to low and scrape anything stuck to the bottom. Cook until the flour is slightly browned, stirring constantly, about 3 minutes.
Add the vegetable stock and almond milk while using a whisk to incorporate the flour mixture. Whisk until everything is combined. Let mixture simmer for 10 minutes.