Vegan Mushrooom Gravy

I put this on everything, Vegan or not. It's fantastic!

1 cup chopped crimini mushrooms
1/4 cup of earth balance (or butter)
3 cloves chopped garlic
quarter onion or 1 shallot, chopped
1/4 cup of flour
1 can of vegetable broth (or 2 cups of your own)
1/4 cup of soy milk (or regular milk, or cream)
1 Tbsp of soysauce
1/4 tsp of dried Thyme/Oregano/Sage (whatever woody herb you like)

1. Melt the butter in a pan and add the mushrooms, garlic and onion/shallot. Saute until nice and browned and onions are translucent. Salt and pepper.

2. Add the flour and stir to coat all the contents of pan. Cook for a few minutes until flour is a nice blondish color.

3. Add broth and allow to come to a simmer and allow the flour to thicken the gravy. If the gravy is too thin, don't add flour directly to gravy. Add it with the next step.

4. Add the soy milk (with extra flour mixed in if you like) and stir into gravy. Add soy sauce to gravy and stir until completely incorporated and gravy turns a richer shade of brown. Add the herbs and stir.

5. Salt and Pepper to taste. I usually go more pepper than salt since soy sauce is already salty.

Pour it over neatloaf, tofu loaf, mashed potatoes, french fries, meatballs or noodles. Whatever you like!