Melt 2 tablespoons of vegan butter in a medium saucepan over medium heat. Add 1 medium chopped onion and 2 cloves of crushed garlic, cook for about 5 minutes until the onion is soft and translucent.

Add 8 ounces of sliced white button mushrooms to the pan. Increase heat slightly and sauté for about 6-7 minutes until mushrooms are tender and golden brown.

Whisk together ¼ cup of all-purpose flour with a small splash of coconut milk to form a smooth paste. Gradually whisk in the remaining 1 ½ cups of coconut milk until creamy.

Pour the coconut milk mixture into the saucepan with the cooked mushrooms. Add 2 tablespoons of dark soy sauce and 1 cup of vegetable stock. Stir continuously until well incorporated.

Increase heat and bring the gravy to a gentle boil while stirring constantly, which should take approximately 3-5 minutes until thickened.

Remove from heat. Taste and season with ground black pepper and sea salt to preference. Serve hot over vegan meatloaf or mashed potatoes.