1. Heat a large pan to medium-high heat. Add sliced onion, reduce heat to medium-low, and dry sauté for 5 minutes until onions start to brown. Stir in sliced mushrooms and continue cooking for 5 minutes.
2. While cooking mushrooms and onions, combine low-sodium vegetable broth and arrowroot powder. Use a whisk to stir. This helps to ensure there are no lumps. 
3. Add dried spices to the mushroom and onion mixture in the pan. Stir until fragrant—about 1 minute.
4. Pour low-sodium vegetable broth with arrowroot powder into the pan. 
5. Add coconut aminos and stir well to combine.
6. Bring the gravy to a simmer, and it will thicken naturally. 
7. When the gravy has thickened, turn off the heat and stir in fresh chopped parsley. Enjoy immediately!

This mushroom gravy keeps well in a covered container in the refrigerator for up to 4 days. It can also be frozen in a freezer-safe container for up to 4 months. Let it thaw in the refrigerator before reheating. To reheat, add cold gravy to a small pot and heat over medium-low heat while stirring continuously.