Thursday, October 2, 2008

Vegetable Stew with Savory Biscuit Topping

The cool fall weather has triggered something in my brain so I can only think about soups, stews, and chowders. I love this time of year with the crisp, cool air, the beautiful colours of the leaves, and fall produce like pumpkins and squash. Although I know it means that many months of cold and snow are coming, I still love autumn. This dish marries together a modification of my biscuit recipe with a modification of my Creamy Kale and Potato Stew. Result: maximum deliciousness.

Serves 6-8
- 2 tbsp oil
- 2 leeks, chopped (not dark green tops)
- 2 cloves garlic, minced
- 6 kale leaves, tough stems removed, chopped
- 2 lbs Yukon Gold Potatoes, cubed
- 1 can chickpeas, drained and rinsed
- 2 cup frozen mixed vegetables
- 5 cups of water
- 1/2 cup chicken-style broth powder
- salt and pepper to taste
- 1/4 cup flour
- 1/2 cup plain soy milk

Biscuit Topping
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup nutritional yeast
- 1 tsp rubbed sage
- 1 tsp marjoram
- 1/3 cup non-hydrogenated vegetable shortening
- 3/4 cup soy milk
- 1/2 tsp apple cider vinegar

1. Make the Stew: heat oil in a large pot over medium heat. Add leeks and garlic and saute for 5 mins, until leeks are soft. Add chopped kale and potatoes and cook for 2-3 mins, until it softens a little and turns bright green.
2. Add chickpeas, mixed vegetables, water, broth powder, and season with salt and pepper. Bring to bubbling, lower heat, and simmer uncovered for 15-20 mins, until potatoes are cooked.
3. While stew is cooking, preheat oven to 400 degrees.
4. Make the biscuit topping: mix soy milk and vinegar and set aside to thicken. Sift flour, baking powder, sugar, baking soda, and salt together in a bowl. Stir in nutritional yeast and spices. Mix in shortening with your fingers until it resembles coarse bread crumbs. Add in soy milk mixture with a fork, then gently knead into a dough. Set aside.
5. Finish stew: mix flour into soy milk (I put them both in a container with a snug fitting lid and shake to blend) and add to pot. Bring to a bubbling so stew will thicken. Adjust seasonings to taste.
6. Pour stew into a large oven-safe dish (I use a 10" x 15" Corning ware dish). On a lightly floured surface, roll out biscuit dough into a shape that will fit your dish. Keep in mind it will double in size when baked, so don't worry if it looks too thin. Place dough on top of stew.
7. Bake for 15 mins, until biscuit topping is cooked and golden.


Bex said...

This looks sooo warm and cozy!

Eesh said...

Why oh why did I not see this before attempting dinner tonight?! I was like, hmm all this kale and all these potatoes and nothing to do with them. Argh! This will definitely be printed out and made tout de suite!

kindkitchen said...

This HAS to be my Thanksgiving dinner! YUM.

michelle said...

Super-yummy! It just so happens that I have been craving savory biscuity things lately also, so I shall try this soon!

Tara said...

This looks so lovely and comforting!

Karyn said...

I am obsessed with pies in general, and yours looks like a terrific, comforting winter meal. Temperatures are just getting cold enough here for me to try it!

Tofu Mom (AKA Tofu-n-Sprouts) said...

My kids JUST asked tonight for potpies... which would be basically the same thing... I need to try this biscuit dough, it looks yummy.

tofuparty said...

Another Vegan dad recipe that's on my list to give it a try one of these days.

Level 20 Bard said...

The last picture brought me to my knees for this meal, and it's 6:00 am in the morning too and I would start eating this if it was presented to me.

That meal looks to damn tasty.

Lisa -- Cravin' Veggies said...

Wow. That looks amazing.

Joanna said...

This looks mighty tasty! It kind of reminds me of a pot pie, only heartier and healthier.

Kelly said...

OMG that looks so good. I may have to try that for VeganMofo. Yum yum.

Al said...

Oh sweet Jebus!

I am totally copy and pasting that recipe into my "recipes I need to make some day" Word file. Yum.

Reni said...

What a great idea and one that the family will probably eat. Thanks for sharing!

fwpotluck said...

This is yummy! I made it for supper tonight, and really loved your biscuit topping. I made the lumpen version, though, dropping spoonfuls of dough, instead of rolling it out.

Lebkuchen said...

Another great recipe! And very adaptable - I didn't have leeks so I subbed red onion, I didn't have kale so I used turnip greens, I didn't have chicken-style broth powder so I used veggie powder...for the 2 cups mixed veggies I used 1 cup frozen peas and 2 chopped carrots & 2 chopped celery. This was absolutely delicious and even MORE delicious reheated the next day! I think it allowed the stew part to become thicker and the crust benefitted from a second baking in the oven. Keep 'em coming, VeganDad! :)

Heather said...

I made this for dinner last night and it was awesome. Thanks!

Jan said...

I made this tonight since the weather has turned chilly and it looked so delicious. It did not disappoint; husband loved it, and I did as well. Bravo, Dad!

Joelie said...

I have this thing (well, my own version of it--I used the veggies I already had in my fridge from yesterday's organic market since I have the fortune of living in France *grin*) bubbling in my oven RIGHT NOW. If it turns out well (and the taste test preview gave it a thumbs up), I'm taking it to my mother-in-law's birthday party to 1) show them that just because I became vegan, I don't eat only JUNK, and 2) show them the dish that is competing with all their butter and French cheese! Thanks Vegan Dad!!!!

sortacrunchymom said...

Hello Vegan Dad! I made this as the main dish for our Thanksgiving dinner this year. It was AWESOME! Thanks for the recipe!!

phirelyte said...

I just made this for my vegan housing co-op of 24 people by quadrupling the recipe, and everyone loved it! I got so many compliments :)

P.S. I was nervous to try a new vegan blog after being completely dedicated to Vegan Yum-Yum, but this blog is fabulous! I will now be a dedicated follow of yours, too, Vegan Dad.