Combine the vegetable broth, tamari, tapioca flour, nutritional yeast, Dijon mustard, oregano, thyme, and onion powder in a small saucepan. Stir until the tapioca starch dissolves.
Turn on the heat to medium and stir frequently until the gravy starts to boil. Stir constantly for about 30 seconds before removing the saucepan from the heat. Add the vegan butter and mix until it is fully incorporated.
Refrigerate any remaining gravy in an airtight container for up to 4 days. Reheat in a small saucepan over medium-low heat until warmed though.
Tap 'Full Recipe' at bottom for print recipe.