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3/4 cup chopped yellow onion (~ 1/2 medium onion)

1 large clove garlic, minced

2 cups veggie broth (vegan friendly, such as Orrington farms)

2 cups frozen mixed vegetables (corn, green beans, carrots | or sub fresh)

1/4 cup unsweetened plain almond milk

~1/4 cup unbleached all-purpose flour (or sub other thickener of choice)

2 bay leaves

pinch each sea salt and black pepper

1 batch Best Damn Vegan Biscuits (recipe below) (or sub store-bought, pie crust, or puff pastry)

Best Damn Vegan Biscuits recipe


1 cup (240 ml) unsweetened PLAIN almond milk

1 Tbsp (15 ml) fresh lemon juice

2 cups (272 g) unbleached all-purpose flour

1 Tbsp (7 g) baking powder

1/2 tsp baking soda

3/4 tsp sea salt

4 Tbsp (56 g) non-dairy, unsalted butter (I use Earth Balance)


Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make "vegan buttermilk." Set aside.

In a large mixing bowl, whisk together dry ingredients.

Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.

Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.

Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.

Form into a 1-inch thick disc, handling as little as possible.

Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.

Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.

Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.


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 7 minutes.

Add the flour and stir with a whisk, then slowly whisk in the broth.

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.

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