First, prep the veggies by dicing the shallots, mincing the garlic, and slicing the mushrooms. Set aside.
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.
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.
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.
Next, add in the vegetable broth and soy sauce. I used 2 ½ 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.
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.
Top the gravy with any additional fresh herbs you would like such as thyme or oregano and serve!