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February 15, 2012

Vegetable Casserole with Biscuit Topping

  • This homey casserole hits the spot on a cool evening. Michelle Riley/HSUS

Serves 8

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 12-ounce can ready-to-serve split pea soup ("Amy's" is good)
4 cups vegetable broth
1 1/2 teaspoons salt, or to taste
1/4 teaspoon ground black pepper, or to taste
Drop biscuit dough

 

Preheat the oven to 400 F (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 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. McCarthy.

Nutrition

All figures are per serving (assumes eight servings).

Calories: 530
Fat: 24 g
Carbs: 66
Fiber: 5 g
Protein: 11 g
Sodium: 1154 mg

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