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Vegetables and Gravy


  • 1 ½ pounds russet potatoes

  • 2 cups vegetable broth

  • 1 cup milk

  • ¼ cup all-purpose flour

  • 2 tablespoons soy sauce

  • ½ teaspoon dried thyme

  • ½ teaspoon dried sage

  • ½ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon freshly cracked black pepper

  • 12 ounces frozen mixed vegetables

  • 2 tablespoons butter

  • ½ teaspoon salt (or to taste)


  1. Peel and cube the potatoes into ¾-inch pieces.

  2. Add the cubed potatoes to a large pot with the vegetable broth. Cover the pot, turn the heat onto medium-high, and allow the broth to come to a boil. Continue to boil the potatoes until they are fork-tender.

  3. While the potatoes are boiling, whisk together the milk and flour.

  4. Once the potatoes are tender, turn the heat down to medium and add the flour and milk slurry. Also add the soy sauce, thyme, sage, onion powder, garlic powder, and pepper.

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

  6. Add the frozen vegetables to the pot, stir to combine, then allow them to heat through.

  7. Stir the butter into the gravy until melted and combined. Give the gravy a taste and add salt, pepper, butter or other seasonings to your liking. Serve hot!

Recipe sourced from

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