Heat a medium-sized pot on medium heat. To the pot add the butter. Cook for 30 seconds before adding your onion. Turn to medium-low heat and cook for 5-10 minutes until softened. Add the garlic and continue cooking about 5 more minutes. Be sure to stir often to avoid burning.
Add the salt and pepper and saute 1-2 minutes to incorporate. Now add fresh thyme and rosemary and continue cooking, another 2-3 minutes.
Add soy sauce and apple cider, cook 5 minutes, stirring occasionally. Whisk in vegetable paste.
Sprinkle the flour into the pot and use a whisk to combine, cook for 2-3 minutes, stirring constantly - this will be more of paste-like texture.
Gradually whisk in hot water, 1 cup at a time, whisking to make sure you get a smooth consistency. Then bring mixture to a boil over medium-high heat, then reduce heat to keep a simmer for 4-5 minutes until thickened.
Taste and adjust seasoning with more salt and pepper if desired. If the gravy is too thick, whisk in ½-1 cup more water and simmer a bit longer to your desired consistency and flavour.
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Notes
You can store the gravy, covered, in the refrigerator for 2 days. Heat it slowly over medium-low heat before serving and add a bit of water to loosen it up if needed.If you prefer a smoother gravy, once the gravy is cooked and seasoned to your liking, let it cool a bit and then process with a hand blender or in a regular blender. Then add back to the pot and keep warm until serving.