Cheap Meals

Vegetables and Gravy

4 servings


30 minutes

total time


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)


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!


Serving Size

1.5 cup


317 kcal

Total Fat

8 g

Saturated Fat


Unsaturated Fat


Trans Fat





1381 mg

Total Carbohydrate

54 g

Dietary Fiber

6 g

Total Sugars



10 g

4 servings


30 minutes

total time
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