Servings: 4 or more
You'll need a ceramic baking dish (10-12"long) and a pot to cook the veggies in.
1 bag of EatPastry Gluten Free Biscuit Mix
3 potatoes, cubed into bite size pieces
1 package Beyond Meat's chicken strips, chopped up into bite size squares (or any chicken alternative you'd like)
1 onion, diced
4 carrots, chopped
1 leek, chopped
4 cloves garlic, chopped
1 package baby bella mushrooms, sliced (so about 12 mushrooms)
1 cup frozen peas
1 cup corn kernels, frozen or fresh
2 3/4 cup veggie broth
1/8 cup flour (regular or a gluten free flour blend)
1 tsp ground black pepper
1 1/4 tsp dried oregano
2 Tbsp chopped rosemary, fresh
salt to taste (1-2 tsp or more)
*2 Tbsp vegan margarine/butter alternative
In a large pot, saute the mushrooms, onion, garlic, and leek until soft using a little veggie stock. Add the rosemary, thyme, oregano, salt, and pepper. Cook for a few more minutes. Then add the flour, potatoes and veggie broth and cover on a medium heat for about 10 minutes. Uncover and add the peas and corn. Stir it all up and pour the mixture into a casserole dish. You may have extra veggies that don't fit in the dish, if that's the case just save them for another dish or eat it as a side. That's what I do with the leftovers. Also, if you would like added flavor, cut up small pieces of margarine and spread on top. Set aside to make the biscuit dough.
Pre-heat oven to 400F.
Make biscuit dough according to directions on the bag, (adding margarine and almond milk). Then roll out on a heavily floured surface. Place the dough on top of the casserole dish full of our vegetable concoction. It will probably break apart, but that's okay. Just piece it together, it really won't make a difference once baked.
Bake for about 30-35 minutes. Let fully cool before scooping out individual servings. This should feed at least four people. Enjoy!