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
biscuits
1½ cups spelt flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup nondairy milk
2 tablespoons vegan butter
Instructions
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.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/11/04/vegan-biscuit-topped-veggie-casserole/