Delicious vegan and wheat free gravy

This is a modified version of a recipe from Vegetarian Times in 1989, probably the November or December issue:

MUSHROOM GRAVY

1 onion, chopped
2 cloves garlic, crushed
4 Tbsp Smart Balance Organic Margarine
2 c. sliced mushrooms
4 Tbsp. tapioca flour
2 c. vegetable stock
2 Tbsp. soy sauce
1 tsp. molasses
1/2 tsp each: savory & thyme
dash pepper (to taste)

Saute onion and garlic in Smart Balance until soft.
Add mushrooms and simmer 5 min. over low heat.
Stir in flour; cook over medium heat for 2 minutes.
Add stock, soy sauce and molasses.
Cook, stirring until thickened, about 3 or 4 minutes.
Season with savory, thyme and pepper.
Serves 4.

(This freezes well, so I like to make a huge batch then freeze in small quantities to serve with roast chicken)