Vegetables and Gravy

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 ½ lbs. russet potatoes ($1.96)

2 cups vegetable broth ($0.26)

1 cup milk ($0.20)

1/4 cup all-purpose flour ($0.03)

2 Tbsp soy sauce ($0.12)

1/2 tsp dried thyme ($0.05)

1/2 tsp dried sage ($0.05)

1/2 tsp onion powder ($0.05)

1/4 tsp garlic powder ($0.02)

1/4 tsp freshly cracked black pepper ($0.02)

12 oz. frozen mixed vegetables ($1.00)

2 Tbsp butter ($0.22)

1/2 tsp salt (or to taste) ($0.02)

Directions

Peel and cube the potatoes into ¾-inch pieces.

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

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

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.

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

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

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!

Nutrition

• Serving Size: 1.5 cup
• Calories: 317 kcal
• Total Fat: 8 g
• Sodium: 1381 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 6 g
• Protein: 10 g