Vegetables and Gravy

What You Need:

-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.

Dice Potatoes


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.

Boil Potatoes


While the potatoes are boiling, prepare the milk and flour slurry. Whisk all-purpose flour into  milk.

Prepare Slurry


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.

Add Slurry & Spices


Allow the liquid to come back up to a simmer, at which point it will thicken into a gravy.

Simmer to Gravy


Add. bag of frozen mixed vegetables and stir to combine. Allow the vegetables to heat through in the gravy.

Add Vegetables


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.

Add Butter

Ready to Make it?