Melt the vegan margarine in a large saute pan over medium heat. Add onions and garlic (I used a frozen minced garlic). Saute, stirring often until softened and caramelized. This should take upwards of 20 minutes.
Add the flour, stirring constantly for 2 minutes.
SLOWLY add the vegetable broth whisking to smooth out the flour. Once it's smooth, add the remaining broth, sage, bay leaves, salt and pepper. Vegan-Friendly White Wine is optional. Bring to a boil then reduce to a simmer for about 20 minutes so the flavors can meld.
Allow to cool slightly and strain, pressing the solids to extract as much of the liquids as possible. Discard the solids.