Brown Gravy

In a medium saucepan over medium heat, melt the soy margarine or butter completely, swirling the pan to coat the bottom evenly.

Whisk the flour into the melted fat, stirring constantly to form a smooth roux. Continue cooking the roux, stirring frequently, until it turns a deep golden-brown color and emits a nutty aroma.

Slowly pour in the vegetable broth in a steady stream while whisking vigorously to prevent lumps from forming.

Add the soy sauce and stir to combine, which will deepen the color and add a savory umami richness to the gravy.

Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the gravy thickens to your desired consistency.

Season the gravy with salt, black pepper, and additional pepper to taste, adjusting the flavors as needed.

Remove the saucepan from heat and stir in the freshly chopped parsley for a bright, herbaceous finish.

Serve the brown gravy immediately over your dish of choice, or keep warm over very low heat, stirring occasionally to maintain a smooth, glossy texture.