Vegetables and Gravy

$4.00 recipe / $1.00 serving

published Apr 6, 2022

4.86 from 41 votes

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I’ve been having a lot of fun lately looking at old recipes from The Great Depression and I’m always surprised at how simple they are. They’re always just a few ingredients, barely seasoned, but always filling. The simplicity of those recipes inspired this Vegetables and Gravy recipe, although I did make sure it was well seasoned to fit today’s palate. 😅

This recipe is great for those times when you just need to throw together something simple, warm, and filling using inexpensive ingredients that you might already have on hand. It’s kind of like a cross between potato soup and the filling of a chicken pot pie (minus the chicken). Is it the best thing I’ve ever eaten in my life? No. But when money is tight, this dish hits just right.

side view of a bowl of vegetables and gravy with a piece of bread and a spoon.

What is Vegetables and Gravy?

This dish starts with cubed potatoes that are boiled in vegetable broth until tender. The liquid is then seasoned with herbs and spices and thickened to a gravy with a milk and flour slurry. Next, we add a bag of mixed frozen vegetables to add color, texture, and flavor. And we finish the dish off with some butter for added creaminess, and salt and pepper to taste. Simple, filling, and satisfying!

What Else Can I Add?

If you happen to have some extra ingredients on hand and want to take this dish up a notch, here are some ideas:

Top with shredded cheese
Brown some bacon in the pot first and top the finished dish with the crumbled bacon
Add your favorite seasoning blend(you could do anything from a Cajun seasoning to something simple like Lawry’s)
Add chopped cooked chicken to make it more like a chicken pot pie (a great use for leftover rotisserie chicken!)
Add dumplings

How to Serve Vegetables and Gravy

I would consider this a simple all-in-one bowl meal and would not plan to make anything on the side. I might serve with some crusty bread for sopping up all that delicious gravy, but otherwise, everything I need is in that bowl. If you definitely need something on the side, I’d do a simple roasted vegetable. Maybe broccoli or Brussels sprouts.

About Those Leftovers…

Because this gravy is thickened with flour, it does gel up and get quite thick when refrigerated. But don’t worry, it will loosen a bit upon reheating and you can always add a splash of water or milk to thin it out even more, if needed.

Vegetables and Gravy

4.86 from 41 votes

Vegetables and Gravy is a simple, no frills recipe that is warm and comforting and can be made with simple, inexpensive ingredients.

Author: Beth – Budget Bytes

Side view of a bowl of vegetables with gravy with a piece of bread and a spoon.

Servings 4 1.5 cups each

Prep 10

Cook 20

Total 30

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Ingredients

1.5 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)

Instructions

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!

See how we calculate recipe costs here.

Equipment

Dutch Oven

Nutrition

Serving: 1.5cupCalories: 317kcalCarbohydrates: 54gProtein: 10gFat: 8gSodium: 1381mgFiber: 6g

Read our full nutrition disclaimer here.

Overhead view of a bowl of vegetables and gravy with a piece of bread.

How to Make Vegetables and Gravy

Start by peeling and cubing about 1.5 lbs. russet potatoes. Cut them into ¾-inch cubes.

broth being poured into a pot with cubed potatoes.

Add the cubed potatoes to a large pot and add 2 cups of 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 (about 7 minutes).

While the potatoes are boiling, prepare the milk and flour slurry. Whisk ¼ cup all-purpose flour into 1 cup milk.

Milk being poured into the pot with potatoes and herbs.

Once the potatoes are tender, turn the heat down to medium and add the milk and flour slurry to the pot along with 2 Tbsp soy sauce, ½ tsp dried thyme, ½ tsp dried sage, ½ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper. Stir to combine.

Thickened gravy being stirred in the pot.

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

Frozen vegetables being poured into the pot.

Add one 12oz. bag of frozen mixed vegetables and stir to combine. Allow the vegetables to heat through in the gravy.

Finished vegetables and gravy being stirred in the pot.

Lastly, add 2 tablespoons of 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.

Overhead view of a pot full of vegetables and gravy.

Serve it up hot with a little bread for sopping up that delicious gravy! (I garnished with some fresh parsley because I had it on hand, but it’s not necessary to flavor this dish.)

Posted in: Comfort Food Recipes, Egg Free Recipes, Fall Recipes, Main Dish Recipes, One Pot Meals, Potato Recipes, Quick Recipes, Recipes, Recipes under $5, Soup Recipes, Under $1 per serving, Vegetable Recipes, Vegetarian Recipes, Vegetarian Soup Recipes, Winter Recipes

Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth

Vegetables and Gravy

What is Vegetables and Gravy?

What Else Can I Add?

How to Serve Vegetables and Gravy

About Those Leftovers…