Vegetable Casserole with Biscuit Topping
Vegetable Casserole with Biscuit Topping
Ingredients
- 2 potatoes (diced)
- 1/4 cup light olive oil
- 1 carrot (diced)
- 3 ribs celery (diced)
- 1 onion (diced)
- 1/3 cup flour
- 1 teaspoon garlic (minced (optional))
- 1 teaspoon thyme (chopped)
- 1 can ready-to-serve split pea soup
- 4 cups vegetable broth
- 1 1/2 teaspoons salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- Biscuit dough
Instructions
- Preheat the oven to 205 C
- Boil the potatoes for 10 minutes. Drain off the water and set the potatoes aside.
- In a large saucepan, sauté the carrot, celery, and onion in the oil until the vegetables are tender. Reduce the heat to low.
- On reduced heat, add the flour, garlic, and thyme. Sauté for 2 minutes.
- Stir in the split pea soup, potatoes, and vegetable broth.
- Bring the stew to a boil, reduce the heat to low, and simmer for 10 minutes, stirring frequently. Add salt and pepper to taste.
- While the stew is simmering, prepare the 5-ingredient biscuit dough.
- Pour the stew into a 10 x 15-inch baking dish. Drop 15 uncooked biscuit dough balls on top of the stew. Bake, uncovered, for 20 minutes or until a toothpick inserted into the middle of a center biscuit comes out clean.
Notes
Recipe from Vegan Family Cookbook by Brian P. McCarth
Photo by Michelle Riley, HSUS