There’s something almost magical about the moment you discover a gravy that doesn’t need meat drippings to be rich and flavorful—it’s like finding a hidden gem in your own pantry. Just the other day, I whipped up a gravy so velvety smooth and delicious that I forgot it was entirely plant-based. Whether you’re pouring it over a mound of mashed potatoes or using it as a dip for chunky bread, this vegetarian gravy will have you savoring every drop.
Steps
- Begin by peeling and cutting 1.5 lbs. of russet potatoes into ¾-inch cubes.
- Place the cubed potatoes into a large pot and pour in 2 cups of vegetable broth. Cover the pot with a lid, set the heat to medium-high, and bring the broth to a boil. Cook the potatoes until they are fork-tender, approximately 7 minutes.
- While the potatoes are cooking, make a slurry by whisking together ¼ cup of all-purpose flour with 1 cup of milk.
- Once the potatoes are tender, reduce the heat to medium and stir in the milk and flour slurry. Add 2 tablespoons of soy sauce, ½ teaspoon each of dried thyme and dried sage, ½ teaspoon of onion powder, ¼ teaspoon of garlic powder, and ¼ teaspoon of freshly cracked black pepper. Mix well.
- Allow the mixture to return to a simmer, which will thicken it into a gravy.
- Stir in a 12-ounce bag of frozen mixed vegetables, and let them heat through in the gravy.
- Finally, add 2 tablespoons of butter and stir until it melts completely. Taste the gravy and adjust the seasoning with salt, pepper, or more butter as desired.
- Serve the dish hot, optionally with some bread for dipping into the gravy. Garnish with fresh parsley if available, though it is not essential.
Ingredients
- 1.5 lbs russet potatoes, peeled and cubed into ¾-inch pieces
- 2 cups vegetable broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons soy sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
- 12 oz bag of frozen mixed vegetables
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
Nutritional Values
Calories: 3170kcal | Carbohydrates: 540g | Protein: 100g | Fat: 80g | Sodium: 13810mg | Fiber: 60g
FAQ
- What is Vegetables and Gravy?
- Vegetables and Gravy is a simple and comforting dish that combines boiled potatoes with a thickened vegetable broth and a mix of frozen vegetables. Seasoned with herbs and spices, it’s finished with butter for a creamy texture. It’s an easy, filling meal made from budget-friendly ingredients.
- How can I enhance this dish?
- You can elevate this recipe by adding shredded cheese, crumbled bacon, or your favorite seasoning blend. For a heartier version, include chopped cooked chicken or even dumplings.
- What should I serve with Vegetables and Gravy?
- This dish is considered a complete meal on its own, but it pairs well with crusty bread to soak up the gravy. If you prefer a side, roasted vegetables like broccoli or Brussels sprouts work nicely.
- How should I handle leftovers?
- Leftovers may thicken in the fridge due to the flour. Reheat and add a splash of water or milk to adjust the consistency if needed.
- What is the recommended cooking process for Vegetables and Gravy?
- Begin by boiling cubed potatoes in vegetable broth. Prepare a milk and flour slurry, then add it along with seasonings to the pot. Once thickened into gravy, add frozen mixed vegetables and butter, then heat through before serving.
Tips
- When refrigerating leftovers, the gravy will thicken due to the flour. To reheat, add a splash of water or milk to thin it to your desired consistency.
- Enhance the dish by browning bacon in the pot before cooking the potatoes, and top the finished dish with the crumbled bacon for added flavor.
- Experiment with seasonings by adding your favorite spice blend, such as Cajun or simple seasoning mixes, to customize the flavor to your liking.
- Serve the dish with crusty bread to soak up the gravy, or pair it with a side of simple roasted vegetables like broccoli or Brussels sprouts for a more complete meal.
Equipment
- Large Pot with Lid – Essential for boiling the potatoes and cooking the entire dish.
- Whisk – Necessary for preparing the milk and flour slurry.
- Measuring Cups and Spoons – Useful for measuring ingredients accurately.
- Potato Peeler – Helpful for peeling the russet potatoes.
