This is an easy, yummy and healthy dinner. The top is a biscuit crust and is very light and tastes just like dumplings from my grandmothers stew! This is vegetarian, but would please most non veggies as well. True comfort food. Mmmmmm.
Ingredients:
large yellow onion
2 gloves garlic
4 1/2 cups of diced, mixed vegetables (I used potatoes, carrots and green beans)
2 cups cubed tofu, seitan or 1 can of chick peas
1 cup vegetable broth
basil, thyme, sage
1 can cream of mushroom soup (reduced fat)
biscuit top:
1 cup flour
3 tbsp baking powder
2 1/2 tbsp butter
1/3 cup milk
pinch of sage
Oven to 400.
Mince onions and garlic, sauté in large pot with small amount of olive oil until translucent. Chop you vegetables and add to the pot along with your stock, seitan/tofu (I used seitan*) and seasonings. Bring to a boil and simmer for 12 minutes.
Meanwhile make your crust. In a large bowl, mix flour, baking powder and sage. Add butter and cut into four mix with knives or pastry cutter. Add milk and mix until a ball forms. Roll out until the dough covers the top of your casserole dish (8×8).
Add condensed soup to your vegetables and mix well. Pour into casserole dish. Place biscuit dough over casserole.
Prick top –wash with milk if desired and place in oven at 400 for 25 minutes.
Let sit for 10 min and serve.
Enjoy!! I know the photo is not too great. It look much better than in the photographs.
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* you can find seitan at most helth food stores or you can make it yourself.
This is indeed yummilicous. I had it on thursday and i was so impressed that i made it myself for dinner last night. I adapted though and made it a chicken version, follow as above but replace seitan with chicken cubes (cooked).
Mmmmm, sounds promising. I’ve been using that stuff called “textured vegetable protein” (brand “Luxmi”). Can I use that, do you think?
Yes that would work fine -just soak it in some water or broth first. You could also use cubed tofu -that would be very nice -really. Or Chickpeas -1 can.
This actually was very yummy and looked way better than my bad photo.
OK, so I tried it 2 days ago, but err, not exactly.. Umm, instead of the biscuit topping, I made fluffy mashed pototaoes (with lots of butter) and topped with grated cheese and fresh breadcrumbs - then I broiled the top until it got all nice, browned and bubbly.
Oh, yeah… and I used tofu and full-fat canned mushroom soup.
Well, OK… not exactly the same, but it tasted good anyway.
I actually used the biscuit crust last night in a really tasty stew -as dumplings and MMMMMMMMMMMMM MMMMMMMMM was that good! You missed out, but I am happy you enjoyed the recipe. The biscuit top makes excellent dumplings. I just dropped by heaping tablespoon’s onto the top of my stew, covered simmered for about 10 minutes. It was excellent.