This recipe tastes like home. It's comfort food at its best, times ten!
The Stew
4 cups of hot water
3 tablespoons Better Than Bouillon, No Chicken Base
12 tablespoons vegan butter (we use Miyoko's Organic Cultured Vegan Butter)
1 medium yellow onion, chopped
3 ribs of celery, diced
3 cloves garlic, minced
1/2 cup all-purpose flour
2 cups potato, peeled and diced
4 cups of frozen mixed vegetables: peas & carrots
1/3 cup non-dairy milk
1/2 teaspoon dried thyme
1 tablespoon dried (or 1/8 cup fresh) parsley
The Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
8 tablespoons cold butter (we use Miyoko's Cultured Vegan Butter)
3/4 cup non-dairy milk
2 tablespoons dried parsley (or 1/4 cup fresh) chopped
Preheat the oven to 375°
Make the broth by combining the hot water and bullion. Stir to combine.
Heat a large stockpot over medium heat. Add the butter to melt. Add the onion and celery and saute for 8 to 10 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
Sprinkle in the flour and cook over low heat, constantly stirring, for 2 to 3 minutes until the flour begins to brown. Slowly add the warm broth to the sauce, stirring continuously. Simmer over low heat for another minute, stirring until the mixture thickens. Stir in the milk—season with salt and pepper to taste. Add the frozen vegetables, thyme, and parsley. Stir to combine.
Place the stew in a 9 x 13 x 2-inch rectangular baking dish. Place the dish on a sheet pan lined with parchment paper and bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with a paddle attachment. Add the cold vegan butter and mix at low speed until it resembles a coarse cornmeal. Add the non-dairy milk and combine at low speed. Stir in the parsley.
Drop the dough onto a well-floured surface and, with a rolling pin, roll it out to approximately 3/8-inch thick. Next, cut out twelve biscuits with a 2 1/2-inch round dough cutter.
Remove the stew from the oven and arrange the biscuits on top. Brush the tops of the biscuits with melted Miyoko's butter, and return the dish to the oven.
Bake for another 25 to 30 minutes until the biscuits are brown, and the stew is bubbly.
Remove from the oven and let stand for 5 to 10 minutes before serving.
