This recipe inspiration came from a very recent Sweet Simple Vegan Recipe (link here) and then fused with an all time favourite Vegan Pot Pie recipe that I have been using for years from Sarah Kramers’ La Dolce Vegan cookbook. Today I figured out why so many Americans eat biscuits and gravy – because it is saucy and bready and starchy and delicious.
I think you could really use any super saucy stew recipe – I like recipes that are forgiving – swapping out veggies should be easy. However, this combo makes the colors look vibrant and that, Friends, is what I like my food to look like.
What you will need:
- Pillsbury Oven Ready Biscuits
- 1 medium Onion, diced
- 2 Carrots, diced
- ½ a Red Bell Pepper, diced
- 2 cups Veggie broth
- 2 Medium Potatoes, peeled and chopped
- 1/3 cup frozen Peas
- 1/3 cup frozen Corn and Jalapeño mix
- ¼ cup dried Red Lentils
- ¼ tsp Cayenne
- ½ tsp Sage
- ½ tsp Thyme
- 2 tablespoons Corn Starch
- 3/4 cup Plant Milk
- Salt and pepper to taste
Fire up the oven to 400F. Start by sautéing the onions, after a couple minutes add in the carrots and red pepper. Once the onions start to look translucent add in the veggie broth, potatoes, peas, corn and jalapeño, dried lentils and the spices. Bring to a boil and then let it cook for about 6 minutes or until those lentils are soft. Add in the plant milk and corn starch. Transfer the stew mixture to a baking dish. Cover with tin foil.
Timing is now SUPER key. You want to get out those oven ready biscuits. You want the stew to be in the oven for about 20 mins total – so now you need to do the math for the biscuits to cook and the stew to cook together. You want to half cook the biscuits before placing them on top of the stew. Since my oven ready biscuits only needed 10 mins in the oven. I cooked the covered stew for 10 mins. Then I put the biscuits on a tray in the oven and let them both cook for 5 mins then I removed the cover on the stew and put the biscuits right on top in the dish to finish cooking for 5 mins. This lets the gravy get into the biscuits without it being mushy.
Once done, serve up. I added a bit of vegan butter to the biscuits and sprinkled some chives on top.
This was bomb-diggy! So hearty for this cold weather we have been having. This would feed about 4 people – with a couple extra biscuits.
Please tag me if you make them so I can see your creations.