I’ve had this recipe in my back pocket for a while, but now seems like a good time to post it since we’re all trying to make foods using pantry staples. So I made a few tweaks (frozen mixed vegetables instead of fresh, etc.) and here we are!
Of course, you could definitely substitute the frozen vegetables for fresh ones or for different frozen vegetables. The recipe is very versatile, so use your favorite veggies, just make sure they’re almost completely cooked before you bake them. The vegetables won’t cook very much in the oven. I could see potatoes, corn, and cauliflower being good add-ins/substitutes!
Also, using cashew cream in place of the almond milk makes it creamier and richer and more delicious, in my opinion. I used almond milk in the recipe because it’s more accessible but cashew cream makes it richer and creamier! To make cashew cream, blend 1 cup of cashews and 1 cup of water until completely smooth. If you don’t have a high-powered blender, you will need to soak the cashews overnight and drain them to make the cream smooth.
Okay, let’s get to this recipe! I hope you’re all staying healthy and safe!
This delicious, comforting dinner is made from food you probably already have in your pantry and comes together in less than 45 minutes!
Ingredients
- For the Filling:
- 1 + 3 Tbsp olive oil
- 1 yellow onion, diced
- 1 tsp Italian Seasoning
- 1/4 cup all purpose flour
- 2 cups vegetable stock or water
- 2 1/2 cups frozen mixed vegetables (1 12-oz bag)
- 1/2 cup unsweetened almond milk or cashew cream*
- 1/2 tsp salt
- 1 14.5-oz can white beans, drained and rinsed
- For the Biscuits:
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp Italian Seasoning
- 2 Tbsp cold coconut oil or vegan butter
- 1/2 cup unsweetened almond milk or cashew cream*
Instructions
- 1. Preheat oven to 450 F.
- 2. Heat a 10” cast iron skillet (or any medium-sized skillet) on medium heat and add 1 Tbsp oil. Add the onion and sauté for 5-6 minutes until onions are translucent.
- 3. Next add 1 tsp Italian Seasoning, 1/4 cup all purpose flour and 3 tablespoons of oil. Stir and cook until the oil absorbs the flour and it turns lightly golden brown, 2-3 minutes. (This is important in order to cook the flour so it doesn't taste raw!)
- 4. Next add the vegetable stock, frozen mixed vegetables, almond milk, and salt and stir to combine. Let simmer until sauce thickens slightly, 5-6 minutes, and stir in white beans. Remove from heat and set aside.
- 5. Whisk the all purpose flour, whole wheat flour, baking powder, salt and Italian seasoning for the biscuits in a medium mixing bowl. Add coconut oil and cut in with a fork until mixture resembles pea-size crumbs. Add almond milk and stir until just combined.
- 6. Drop the biscuit dough in tablespoon-size spoonfuls over the top of the filling. If you don’t have a cast-iron skillet, you can transfer the filling to a 8" x 8” baking dish before topping with biscuits.
- 7. Transfer the cast-iron skillet (or baking dish) to the oven and bake for 20 minutes or until biscuits are just golden brown. Enjoy!
Notes
* I used almond milk in the recipe because it's more accessible but cashew cream makes it richer and creamier! To make cashew cream, blend 1 cup of cashews and 1 cup of water until completely smooth. If you don't have a high-powered blender, you will need to soak the cashews overnight and drain them to make the cream smooth.
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