As a vegetarian, I’ve never been convinced of the magical healing powers of chicken noodle soup. That doesn’t stop everyone else though from praising the power of warm broth. Without fail, every time I have a cold someone urges me to go home and sip on soup. While my chicken-less soup does the trick sometimes, I was craving something a bit more hearty last month when I was under the weather.
I’m convinced that comfort foods are more linked to memory, not to any actual comfort they provide. As a child, I would request cinnamon-sugar toast or buttered noodles whenever I was sick. To this day whenever I have either of those foods, I am reminded of days home from school, drinking tea and watching Saved by the Bell.
When I couldn’t decide between a soup or heavier comfort food like grilled cheese or pot pie, this skillet came together. The perfect combo of hearty root vegetables in a stew-like base, topped with fluffy scallion biscuits. It also has the advantage of being a one-dish meal, perfect when you don’t feel like doing anything- let alone cooking.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
A hearty vegan casserole topped with homemade scallion biscuits.
For the filling:
- 1 large onion, diced
- 4 carrots, chopped
- 2 stalks celery, chopped
- 1 parsnip, chopped
- 1 medium butternut squash, peeled and chopped
- 3 tbsp. fresh thyme
- 1 tbsp. whole grain mustard
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/4 cup cashew cream or other heavy cream (optional)
- 1 cup frozen peas
For the onion biscuits:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (or additional all-purpose flour)
- 1/2 cup cornmeal
- 1 scallion, sliced very thin
- 2 tsp. baking powder
- 2 tsp. sugar
- 1/4 tsp. baking soda
- 6 tbsp. cold non-hydrogenated butter
- 1 cup unsweetened non-dairy milk
- 1 tbsp. fresh lemon juice or 1 tbsp. white vinegar
- Make the filling:
- In a large cast-iron skillet or heat safe dutch oven, heat 1 tbsp. olive oil over medium heat. Add the onions, carrots, butternut squash, carrots and parsnip and a pinch of salt and pepper. Stir, cover and cook for 10-15 minutes until vegetables are tender and reduced. Stir every few minutes.
- When vegetables are tender, stir in the mustard.
- Sprinkle the flour over the vegetables, stir and cook until flour is toasted, about 2 minutes.
- Whisk in the vegetable broth, cashew cream (if using) and bring to a boil. Reduce heat to low and cook until broth has thickened.
- Add the peas.
- Make the biscuits:
- Add the lemon juice or vinegar to 1 cup of non-dairy milk, let sit.
- Whisk the flours, cornmeal, scallions, baking powder, sugar, baking soda and pinch salt. Using a pastry cutter or your fingers, crumble in the butter until it resembles coarse crumbs.
- Add 3/4 cup non-dairy milk mixture and stir until the dough comes together.
- Add more milk if needed.
- Preheat the oven to 375 degrees F.
- Using a spoon, drop mounds of biscuit batter onto the top of the vegetables in the skillet.
- Place the skillet into the oven and bake until top is golden, about 25 minutes.