Vegetable casserole with biscuit topping

Recipe from: 27 November 2015
recipe, vegetables, vegan, vegetarian,dinner

Ingredients 13
Servings 8
Time 00:15

Ingredients

  • 2
    potatoes, diced
  • 1/4
    cup
    light olive oil
  • 1
    carrot, diced
  • 3
    ribs celery, diced
  • 1
    onion, diced
  • 1/3
    cup
    flour
  • 1
    tsp
    garlic, minced (optional)
  • 1
    tsp
    thyme, chopped
  • 340
    g
    can ready-to-serve split pea soup
  • 4
    cup
    vegetable broth
  • 1 1/2
    tsp
    salt, or to taste
  • 1/4
    tsp
    ground black pepper, or to taste
  • Drop biscuit dough
 

Method

00:45
 
Preheat the oven to 200°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.

Reprinted with permission of from Vegan Family Cookbook by Brian P. McCarthy.

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Read more on: dinner  |  recipe  |  vegetables  |  vegetarian  |  vegan
 

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