Mushroom Gravy

Me and Ian made this for the first time tonight, and it was sooooooo good! Next time you plan on having mashed potatoes, you have to try this out. By the way, we halved this recipe and there was still A LOT of gravy, so unless you're feeding a lot of people, you may want to halve it also. (I didn't halve the mushrooms or garlic though, because I love mushrooms and garlic!)

• 3/4 cup white or button mushrooms, chopped
• One clove of garlic, minced
  
• 1 small yellow or white onion, minced
• 1/4 cup vegan margarine (obviously, plain ol' margarine will work just fine.)
  
• 2 1/2 cups vegetable broth
• 2 tbsp soy sauce
• 1/4 cup flour
• 1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)
• salt and pepper to taste

In a large skillet, melt the vegan margarine and add the garlic, onion and mushrooms. Sautee for just a minute or two over high heat.

Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.

Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens. (I didn't cook it for quite that long. Just cook it until it has a consistancy that you like.)