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Vegetable Casserole with Biscuit Topping

Recipes | February 25, 2016 | By

Vegetable Casserole with Biscuit Topping


  • 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


  • 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.


Recipe from Vegan Family Cookbook by Brian P. McCarth
Photo by Michelle Riley, HSUS