February 15, 2012
Vegetable Casserole with Biscuit Topping
2 potatoes, diced
1/4 cup (60ml) light olive oil
1 carrot, diced
3 ribs celery, diced
1 onion, diced
1/3 cup (75g) flour
1 teaspoon garlic, minced (optional)
1 teaspoon thyme, chopped
1 12-ounce can (340g) ready-to-serve vegetarian split pea soup
4 cups (900ml) 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 two 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 (25cm x 38cm) 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 McCarthy.
Fat: 24 g
Fiber: 5 g
Protein: 11 g
Sodium: 1154 mg
Read more from the Guide to Meat-Free Meals