First, heat one to two tablespoons of avocado or olive oil in a medium saucepan. Then throw in the chopped onion and garlic and cook for a few minutes. Once the onion and garlic become fragrant, add a heaping (and I mean heaping!) cup of chopped cremini mushrooms and a teaspoon of thyme. Continue to cook until onions are transparent and mushrooms are soft, stirring often.
Once the mushrooms become soft and are beginning to brown, pour in the vegetable broth and water. Cover and bring to a boil.
Once boiling, turn down the heat to medium-low and let simmer for about ten minutes, stirring intermittently.
Next, remove the pot from the heat and allow it cool for a few minutes.
Once cool enough to handle, you can add the gravy to a blender. For a smooth gravy - add it all to a blender and blend until smooth.For a chunky mushroom gravy - remove half of the mushrooms with a slotted spoon, place in a bowl and set aside. Add the remaining mixture to a blender and blend until smooth.
Once your plant-based mushroom gravy is blended, pour back into the saucepan and heat over medium-low heat for fifteen to twenty minutes or until the gravy is thickened to your liking.