| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegtime1 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
tb |
Soy margarine or butter |
| 1/4 |
c |
All-purpose flour |
| 1 1/2 |
c |
Vegetable broth |
| 2 |
tb |
Soy sauce |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
c |
Chopped fresh parsley |
INSTRUCTIONS
5 SERVINGS DAIRY-FREE
Try this gravy with the Bulgur-Almond Stuffing (see recipe).
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.
PER SERVING: 49 CAL.; 2G FROT.; 2G TOTAL FAT (0 SAT. FAT); 6G CARB.;0
CHOL.; 732MG SOD.; 0 FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 69
Converted by MM_Buster v2.0l.
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