This gravy goes well with the Bulgur-Almond Stuffing (November '98, p. 69).
2 ½ Tbs. soy margarine or butter
¼ cup all-purpose flour
1 ½ cups vegetable broth
2 Tbs. soy sauce
¼ tsp. freshly ground black pepper
¼ cup chopped fresh parsley
Melt margarine or butter in small saucepan over medium-low heat. Add flour and whisk together about 30 seconds; then add broth slowly while whisking. Cook over medium heat for 2 minutes. Add soy sauce and pepper. Cook until gravy achieves desired thickness. Pour into a gravy boat or bowl and stir in parsley. Serve warm.