Feel-Good Meals: Veggie Biscuit Bake

Filling

2 tbsp olive oil

medium white onion, diced

4 cloves garlic, minced

3 cups yukon gold potatoes, diced

2 cups carrots, diced

14.5 oz can cut green beans, drained

1 tsp fresh rosemary, finely chopped

1 bag beefless grounds

14.5 oz can crushed tomatoes

14 oz can tomato sauce

1 tsp dried sage

1 tsp dried thyme

1 tsp salt

1 tsp garlic powder

1 tsp pepper

1 cup water

Vegan Biscuit Dough

2 cups unbleached all-purpose flour

4 tbsp non-dairy butter (we like this buttery spread)

¾ tsp sea salt

1 tbsp baking powder

½ tsp baking soda

1 cup unsweetened, plain almond milk

1 tbsp fresh lemon juice

Two small bowls

One large mixing bowl

Wooden spoon

Plate

Cutting board

Knife

Large skillet

7 x 11in baking dish

Before you start, keep these tips in mind: Make sure the butter is cold, don’t use a rolling pin or over handle your dough, and you really do need both baking powder and soda for fluff.

Vegan Biscuit Dough

1. Mix almond milk and lemon juice in a separate bowl and set aside (this is your buttermilk)
2. Whisk together dry ingredients in a large mixing bowl.
3. Add cold butter and use your fingers or a pastry cutter to combine until the mix has a sand-like consistency.  Work quickly so the butter doesn’t melt.  
4. Use a wooden spoon to make a well in the dry ingredients and then gently stir while pouring in buttermilk (¼ cup at a time).  Stop adding buttermilk when it looks like a slightly tacky, moldable dough, and stir until just combined (you might not need all the buttermilk).
5. Gently turn your mixing bowl over onto a lightly floured surface and let dough fall out.  Lightly dust it with flour and then carefully turn the dough over onto itself 5 or six times (just barely kneading).  Add flour as needed to prevent sticking.
6. Form the dough into small, one ½ inch diameter portions (should form about 30) and place on a floured plate/refrigerator safe surface. Cover and place in a chilled environment and try your hardest to handle the dough as little as possible.

Filling reminder: you are allowed to freestyle here.  See a veggie you don’t like on the list? Replace it with something you like or add extra of the others instead.  Try to keep in mind cook times and consistencies while selecting your substitutes, but please don’t hesitate to make it your own.  Fill it with things you love, this is your savory, comfort treat.)

Meatless Pot Pie Filling

7. Preheat the oven to 450° F.  
8. Prepare fresh herbs and vegetables after thoroughly rinsing.
9. Combine dried spices, salt, and pepper in a small bowl and mix to combine.
10.  Heat oil in a large skillet over medium heat and then add onions and garlic. Saute for a couple minutes, until the aromatics begin to get translucent and fragrant.  
11. Add potatoes and carrots to the sauteed garlic and onions and stir until well mixed.  Continue to sauté for about seven more minutes, or until carrots and potatoes start to soften.
12. Add green beans and rosemary and sauté for a minute or two until you can smell the rosemary.
13. Add the meatless grounds and cook until thawed.
14. Add crushed tomatoes, tomato sauce, water, and your spice mix from step eight. Stir ingredients to combine, heat to a slow bubble, and then turn to low and allow the filling to simmer for 10-12 minutes (stirring occasionally).
15. Pour the filling into a 7 x 11 inch oven safe dish and cover it with your chilled dough balls from the fridge.  Brush a little softened buttery spread over the top for extra deliciousness and pop the dish into the oven for 10-15 minutes (or until the biscuit nuggets are golden brown and flakey).  
16. Remove your biscuit-topped-veggie pie-ish-thing from the oven, let it cool for a few minutes, and then dig in.  Maybe use a plate, or just be free and eat it directly out of the dish.  Your savory pastry bake, your decision.  Enjoy.