In a medium pot over medium heat, add in 2 Tbsp of vegetable broth.

Once warmed, add in the onions and garlic.

Sauté for 2-3 minutes, or until the onions are translucent and the garlic is fragrant.

Add a Tbsp of additional vegetable broth if needed to prevent burning.

Add in the mushrooms and cook for 4-5 minutes or until the mushrooms begin to soften.

Add the cornstarch mixture to the pan and mix it through the vegetables.

Allow it to cook for 1 minute, stirring often.

Add in the remaining vegetable broth, almond milk, and soy sauce, and whisk until everything is uniform.

Bring the mixture to a boil and then reduce the heat to low.

Continue to cook until the gravy thickens up and the vegetables are cooked through, about 7 minutes.

You will see the color of the mixture go from a pale brown to a deeper golden brown.

Remove the mixture from heat and season with salt and pepper to taste.