Vegan Biscuit-Topped Veggie Casserole
Now that it’s November, we’re about to get even cozier than ever on the blog! I’m so excited to share a bunch of Thanksgiving and Thanksgiving-ish recipes over the next few weeks, starting with today’s recipe.
This Vegan Biscuit-Topped Veggie Casserole makes for a great dinner any night of the week, but it’s also delicious and different enough to earn a spot on the Thanksgiving table. It was a major hit at my house and both Baby V and Baby L had seconds and thirds. A direct quote from Baby V about it is, “I like it because it has bread on top”- hahaha! That’s just about the highest praise I can get from my 3-year-old, so I’ll take it as a win! side note- if you’re like, “Excuse me isn’t Baby L 10 months old? How did she eat this?” I simply broke everything up into bite sized pieces for her!
One thing I love about this recipes is that you can easily swap in whatever veggies you have around. I used potatoes, carrots, mushrooms and broccoli because they were already in my fridge, but I think it would be delicious with other root veggies like sweet potato and turnip, or even Brussels sprouts and cabbage. Get crazy with whatever you’ve got on hand!
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 medium russet potatoes, peeled and cut into 1-inch chunks
- 2 cups chopped carrots
- 2 cups chopped cremini mushrooms
- 2 cups chopped broccoli florets
- 1½ cups cooked (1 15-ounce can rinsed and drained) chickpeas
- ¼ cup cornstarch
- 2 tablespoons tamari
- 2 tablespoons nutritional yeast + extra for garnish
- 2 tablespoons fresh dill, chopped + extra for garnish
- salt and pepper to taste
- 1½ cups spelt flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup nondairy milk
- 2 tablespoons vegan butter
- Preheat the oven to 400°F. Grease a 9" x13" casserole dish.
- In large pot, heat the olive oil at medium-heat. Add the onion and garlic and sauce for 5 minutes.
- Turn the heat off and add the all the remaining filling ingredients. Stir until everything is mixed and then transfer the mixture to the casserole dish.
- Bake for 40 minutes. While the dish bakes, prepare the biscuit topping by stirring all the ingredients together in a medium-sized bowl.
- After 40 minutes, or when the dish is bubbly, remove it from the oven. Spoon heaping tablespoons of the biscuit batter on top of the filling. Return to the oven and bake for another 10 minutes, until the biscuits are golden on the edges.
- Let the dish sit for 5 minutes, then sprinkle with fresh dill, nutritional yeast, salt and pepper. Serve warm.
It’s now less than a month until The Colorful Family Table comes out! I am just so, so excited for you to get all the extremely cozy recipes in the book, so if you haven’t already preordered your copy (ps- preorders usually go out even earlier than the release date!), reserve yours now and instantly get the bonus bundle!
