-Russet Potatoes -Vegetable Broth -Milk -Flour -Soy Sauce -Dried Thyme -Dried Sage
-Onion Powder -Garlic Powder -Black Pepper -Frozen Mixed Vegetables -Butter -Salt
Start by peeling and cubing the russet potatoes. Cut them into ¾-inch cubes.
Add the cubed potatoes to a large pot and add vegetable broth. Place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Continue to boil the potatoes until fork tender.
While the potatoes are boiling, prepare the milk and flour slurry. Whisk all-purpose flour into milk.
Once the potatoes are tender, turn the heat down to medium and add the milk and flour slurry to the pot along with soy sauce, dried thyme, dried sage, onion powder, garlic powder, and freshly cracked black pepper. Stir to combine.
Allow the liquid to come back up to a simmer, at which point it will thicken into a gravy.
Add. bag of frozen mixed vegetables and stir to combine. Allow the vegetables to heat through in the gravy.
Lastly, add butter to the gravy and stir until it has melted in. Give the gravy a taste and add salt, pepper, or more butter to your liking.