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Melt the vegan butter in a saucepan over medium-high heat. Once the butter is completely melted and bubbling, whisk in the flour, poultry seasoning, and pepper, and cook for 2-3 minutes, stirring constantly, until the roux is golden brown.
If you are using any of the optional ingredients (mushroom powder, rosemary, or garlic), add them now and whisk for 30 seconds to distribute them evenly into the roux.
Gradually pour in the vegetable stock while whisking to avoid lumps. Continue cooking over medium heat, stirring frequently, until the mixture begins to thicken.
Stir in the tamari and reduce the heat to low. Let the gravy simmer until it reaches your desired consistency, stirring occasionally.