Leek and Bean Cassoulet with Biscuits

Scale: 1
Serves: 4

Ingredients

  • For the Stew
  • 2 yukon gold potatoes cut into a half inch dice
  • 3 c vegetable broth
  • 3 tbsp cornstarch (or similar thickener)
  • 2 tbsp olive oil
  • 2 c leeks, washed well and sliced thinly (approximately two leeks)
  • 1 small onion, cut into a medium dice
  • 1 1/2 c carrots, cut into a half inch dice
  • 2 cloves garlic, minced
  • 1 heaping tbsp chopped fresh thyme, plus extra for garnish
  • salt and pepper to taste
  • 3/4 c navy beans (one can)
  • For the Biscuits
  • 3/4 c plain soy milk
  • 1 tsp apple cider vinegar
  • 1 1/2 c all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 c shortening

Instructions

  1. Place potatoes in small pot and cover with water; cover and bring to boil. once boiling, let cook about 10 minutes, until potatoes are just tender enough to be pierced with a fork. Drain immediately so they do not overcook. While potatoes are boiling, prep veggies and begin biscuits.
  2. Add vinegar to soy milk and set aside to curdle. mix dry biscuit ingredients together in medium-size bowl and set aside.
  3. Mix thickener (arrowroot, cornstarch, etc.) into vegetable stock until dissolved.
  4. Preheat a cast-iron skillet over medium heat. saute in the oil the leeks, onions, and carrots until soft and beginning to brown, about 10 minutes. Keep heat moderate so that they do not burn.
  5. Add garlic, thyme, pepper and salt and cook for one more minute. add potatoes and peas, then pour in vegetable stock. raise the heat a bit; it will take a few minutes but the liquid will start simmering. once it does, lower the heat again. let it simmer for about seven minutes, stirring occasionally, but no longer than that. if you need more time for the biscuits, turn off heat under the stew.
  6. Add shortening to the flour in small slivers and work it into the dough until large clumps form. drizzle in curdled soy milk and mix with a fork until everything is moistened.
  7. Wash and dry hands, then lightly flour them. gently knead the dough about ten times right in the bowl, so that it is just holding together and not very sticky. Add flour if it sticks too much to your fingers or the bowl.
  8. The stew should be simmering and slightly thickened. mix in the beans (and up to 2 cups sauteed seitan, if using). to add biscuits, pull off chunks of dough that are slightly larger than golf balls. gently roll them into balls and flatten a bit; they do not have to be perfectly round. add them to the top of the stew, placed an inch or two apart.
  9. Transfer the skillet to the preheated oven. if you are worried about spillover, place on a rimmed baking sheet. bake for about 15 minutes, or until biscuits are just slightly browned and firm to the touch. serve with a sprinkling of fresh thyme.