Make the gravy by first melting the buttery spread in a large skillet, and saute the onions and garlic for 5 minutes.
Add mushroom, thyme, marjoram, basil, and salt, and cook for 4 minutes, stirring occasionally so that mushrooms don't stick to the bottom of the pan.
In a small mixing bowl add the water and rice flour, and whisk to combine.

1/4 cup vegan buttery spread (40g), try Earth Balance brand
1/2 yellow onion, diced (135g)
4 large garlic cloves, minced
5 cup mushroom, sliced (365g)
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon salt
1/4 cup rice flour (40g)
2 cup of water (475ml)
1 tablespoon soy sauce
5 turns fresh black pepper