Heat a frying pan or skillet on medium heat, add butter and let it melt. Add crushed garlic and sauté in the butter for a minute. Add brandy and cook for a minute or two until the alcohol has cooked off and the liquid has slightly reduced. Add vegetable stock and bring to a simmer. Simmer for 2 to 3 minutes to reduce the liquid. Add coconut cream, ground black pepper and soy sauce and stir in. Bring to a simmer and let it simmer, stirring regularly, until the sauce reduces and thickens. The sauce will continue to thicken as it cools. Serve over tofu steaks or vegan mashed potatoes or anything that needs a sauce.
