Preheat the oven to 375 F.
Pour thick vegan stew into a sauce pan and simmer on the stovetop. Add a pinch or two of flour to thicken
Mix in chopped veggies (I like frozen veggie medley of green beans corn and carrots)
Mix in meat alternatives (I use leftover marinated or roasted tofu from meal prep, or Gardein chick'n pieces)
When the mixture is warm, spoon it into a baking dish.
Roll out the can of biscuits onto a lightly floured surface. If using a biscuit can, you can open it up and place the circles over the stew, or you can use a cookie cutter to make different shapes for the top.
If using crescent rolls, you can unwrap each triangle and lay them in an overlapping pinwheel pattern using a circular dish.
If the can comes in one large sheet, you can roll it out over the stew in one quick motion.
Place in the oven and cook for 10-12 minutes, until the crust is a golden flakey brown color.
Take out of the oven and serve hot.