Ingredients
- 1/4-1/2 cup white wine
- 1 cup onion chopped
- 1 cup celery sliced
- 1 cup red bell pepper diced
- 2/3 cup carrot thinly sliced into rounds
- 2/3 cup fresh or frozen green beans sliced into 1-inch pieces
- 1/3 cup fresh or frozen green peas
- 1/3 cup whole wheat flour
- 1 cup skim or soy milk
- 2 cups vegetable stock
- 2 tbsp fresh parsley chopped
- 1 tsp low-sodium soy sauce
- 1/2 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp black pepper ground
- 1/4 tsp cayenne pepper
Biscuit Crust
- 1 3/4 cup unbleached or whole wheat pastry four
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp butter unsalted
- 3/4 cup buttermilk
- 2 tsp honey
Servings: portions
Units:
Instructions
- Preheat oven to 400 degrees
- Coat an 8-inch casserole dish with vegetable cooking spray.
- In heavy saucepan, heat wine over medium-high heat.
- Add onion and cook, stirring often, until soft, about 3 minutes.
- Add celery, bell pepper, carrot, green beans and peas.
- Cook for 3 minutes, stirring often. If mixture begins to dry out, add 1/4 cup more wine.
- Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
- In glass measuring cup, combine milk or soymilk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken.
- Add parsley, soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.
- Remove from heat, transfer mixture to prepared casserole and set aside.
Biscuit Crust
- In large bowl, mix flour, salt, baking powder and baking soda.
- Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal.
- In measuring cup, combine buttermilk and honey.
- Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
- Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
- Turn dough out onto lightly floured surface. Roll out to 10 inch round or roll to 1/2 inch thickness and cut into decorative shapes, wedges or rounds.
- Lay biscuit topping lightly over filling..
- Bake until crust is golden brown and filling is bubbling--about 20 to 30 minutes.
- Serve steaming hot into bowls and check six veggies off of your list!
Recipe Notes
Try changing up the flavor of the filling, for example, make a curry vegetable pot pie. The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a
bit heavier.
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