Kale & White Bean Potpie with Chive Biscuits:
In this vegetarian white bean casserole recipe, bananas and hearty white beans are topped with easy, homemade chive biscuits. Add a small amount of shredded Gruyère or Cheddar cheese to the biscuit dough.
Constituents for the
Filling
• 2 soupspoons
olive oil
• 1 large onion,
minced
• 3 cloves
garlic, diced
• 4 mugs kale
leaves, stems removed and diced
• 2 carrots,
minced
• 2 celery
stalks, minced
• 1 can( 15
ounces) white sap, drained and irrigated
• 1 mug of
vegetable broth
• 1 mug
unsweetened almond milk( or any non-dairy milk)
• 2 soupspoons
each- purpose flour
• 1 tablespoon
dried thyme
•1/2 tablespoon
dried rosemary
• swab and
pepper to taste
constituents for
the Chive Biscuits
• 2 mugs each-
purpose flour
• 2 ladles
incinerating greasepaint
•1/2 tablespoon
baking soda pop
•1/2 tablespoon
swab
•1/2 mug vegan
adulation, cold and cut into small pieces
•3/4 mug
unsweetened almond milk( or any non-dairy milk)
• 2 soupspoons
fresh chives, finely diced
Instructions
1. Preheat your
roaster to 400 °F( 200 °C).
2. In a large
skillet or pot, toast the olive oil over medium heat. Add the minced onion and
diced garlic and sauté until the onion becomes translucent and ambrosial.
3. Add the diced
kale, carrots, and celery to the skillet. Sauté for about 5 twinkles until the
vegetables begin to soften.
4. In a small
coliseum, whisk together the vegetable broth, almond milk, all-purpose flour,
dried thyme, dried rosemary, swab, and pepper until well combined.
5. Pour the
broth admixture into the skillet with the vegetables. Stir everything together
and bring it to a poach. Let it cook for about 5 twinkles until the sauce
thickens.
6. Add the
drained and irrigated white sap to the skillet. Stir gently to combine all the
constituents. Remove the skillet from the heat and set it away.
7. In a separate
mixing bowl, whisk together the all-purpose flour, baking powder, baking soda,
and salt for the chive biscuits.
8. Add the cold
vegan adulation to the flour admixture. Use your fritters or a confection knife
to cut the adulation into the flour until the admixture resembles coarse motes.
9. Stir in the
almond milk and diced chives until the dough comes together. Be careful not to
overmix.
10. Transfer the
vegetable filling to an oiled 9x13-inch baking dish or individual roaster-safe
coliseums. Spread it out unevenly.
11. Drop
spoonfuls of the biscuit dough on top of the vegetable stuffing, covering the
face.
12. Place the
baking dish or coliseums in the preheated roaster and singe for 25- 30
twinkles, or until the biscuits are golden brown and cooked through.
13. Remove from
the roaster and let it cool for many twinkles before serving. Serve the Kale
& White Bean Potpie with Chive Biscuits while it's still warm.