Sauté thinly finely chopped shallots in a little bit of water.

Add vegetable broth and coconut aminos to shallots. Continue cooking on med-low heat.

In a separate bowl, combine flour with a little bit of the plant based milk to make a smooth paste.

Add the rest of the milk to the paste and whisk until well combined and free of lumps. Add broth and remaining ingredients and whisk to combine.

Bring to a boil, whisking constantly, then let boil for a few minutes to thicken. Cook for about 15-20 minutes.

Serve over Mock Turkey Roll slices. Let remaining gravy cool and refrigerate.