Veggie Biscuit SKILLET Casserole

For whatever reason, cooking in my skillet makes me wanna hear this song. 

While I haven't had a chance to make cornbread in it yet--I did make biscuits the other night. I've been pining for a cast iron skillet for a long time. My bestie and my sweetie picked up on all my shamefully overt hints, and I got two (in different sizes) for my birthday! Thanks y'all.  

We broke it in making a very modified version of the Leek and White Bean Cassoulet in Veganomicon. By modified I mean that there are neither leeks nor white beans in this, but it's the same idea. 

Sorry for the picture quality. My camera was in use uploading photos from our hike to Wahclella Falls, which, by the way was a great place to bring the dogs. We got a late start since Drew had to work. It's getting dark so early now this short trip was the perfect length. It was easy, beautiful, we had the place to ourselves, and Mikey really enjoyed running his heart out off leash. 

Veggie Biscuit Casserole

1 large potato (chopped and boiled until soft)

1 medium onion

2 cloves of garlic, minced

2 carrots, sliced

1 huge patty-pan squash, chopped

6 medium cremini mushrooms, chopped

1 can garbanzo beans

large handful of kale

Sauce

2 cups vegetable broth

1/4 flour

1 tablespoon soy sauce

Biscuits

3/4 cup almond milk

1 teaspon apple cider vinegar

1.5 cup all-purpose flour

2 teaspoons. baking powder

1/4 teaspoon salt

1/4 cup nonhydrogenated shortening 

Directions

Preheat the oven to 425F.

Boil your potato. While it's boiling you can chop the veggies and then make the biscuits. Begin sauteing your onions, garlic, carrots, squash, and mushrooms in a little oil in the skillet.

Mix all the dry ingredients for the biscuits and add the vinegar to the almond milk so it begins to curdle, aka turns to buttermilk. Add the shortening to the dry mix until it's crumbly. Then add the milk and mix until it just comes together. Set aside.

Start making your gravy. Heat the vegetable broth in a saucepan. Slowly whisk in the flour, and then the thyme. Keep on a low heat, and keep an eye on it so it doesn't get too thick. 

 I used this little pig whisk my mom gave me years ago. Still love it. 

Once all your veggies are sautéed and the oven is heated, add the beans, kale, and previously cooked potato. 

Remove from heat, and drop the biscuit batter on top of the casserole. Make sure you leave some space between the biscuits. I didn't leave enough space, and mine turned into one giant biscuit, which wasn't actually a big deal.

Enjoy! This meal is hearty and delicious. Warning: this does not re-heat well in the microwave, so either invite over a few friends so you finish it off the first night, or commit to re-heating it in your oven. 

From the garden: squash, garlic, thyme, and kale