2 Bay leaves
1 large clove Garlic
3/4 cup Yellow onion
1/4 cup Almond milk, unsweetened plain
Vegan Butter to grease baking dishes
2 cups Veggie broth
Baking & Spices
1/4 cup All-purpose flour, unbleached
1 pinch Sea salt and black pepper
Store bought biscuits or homemade (for homemade see Vegan Biscuits)
2 cups Mixed vegetables, frozen
This takes about 1 hour, but it's worth it!
Preheat oven to 425 degrees F (218 C).
Add 2 Tbsp olive oil to a large saucepan over medium heat. Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 6 minutes.
Add the flour and stir with a whisk, then slowly whisk in the broth. For gluten free add some potato starch
Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish. Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.