Cozy White Bean Vegetable Cobbler with Spelt Biscuits (Vegan)
In mid-September I did a survey via email and instagram and the #1 thing everyone agreed on was that y’all want more dinner recipes. I am so happy to oblige! I’ve always been the kind of person who comes up with dinners on the fly with whatever I can forage in the fridge. And this cozy white bean vegetable cobbler with spelt biscuits is exactly that kind of recipe. I usually have white beans, frozen corn and peas, a (honestly, half-wilting) bag of carrots, spelt flour and vegetable stock on hand. This recipe is basically a white bean stew topped with biscuits. So comforting, filling and dare I say it… EASY! It’s a riff on veggie pot pie, but without the fussiness of pie crusts.
You can use whatever beans and vegetables you happen to have on hand in this recipe. I’ll probably be making this with parsnips, mushrooms and butternut squash next time around! I find frozen pre-prepped veggies work really well, which makes this a great recipe to have on hand when you haven’t quite made it to the grocery in a while.
This recipe takes about 35 mins to cook (and most of that is just waiting around while the biscuits cook-through in the oven). You saute the veggies, pour in broth and flour to thicken, plop on the biscuits and then bake. It’s relatively hands-off. This recipe also makes a lot of food, so you can eat the leftovers throughout the week or freeze them for later meals.
And p.s. I know the veg in these photos looks a little dry, but I didnt have time to reshoot! Gah, blogging takes forever sometimes. The veggies are actually quite saucy despite the look of them. But you could add more broth to the recipe if you want more of a stew-vibe.
xo — Renee
Savory Vegetable Biscuit Cobbler
Author: Renee Byrd | Will Frolic for Food - Active prep time: 10 mins - Inactive prep time: 0 mins - Cook time: 35 mins - Makes one 12” Pan or ~ 5 Quarts - PRINT THIS RECIPE - Notes: If you want this to be very saucy (highly recommend) than use double the broth I suggest here.
3/4 cups spelt flour
1 tsp baking powder
1/4 teaspoon salt
5 tablespoons room-temp vegan butter (I use Miyoko’s brand)
1/2 tsp ground black pepper
White Beans and Vegetables
1 tbsp olive oil
1 large onion finely diced
2 garlic cloves
1 stalk celery finely diced
4 carrots, sliced into 1/2” pieces
1 cup peas
1 cup corn
1 15oz can white beans, drained
1 tsp dried thyme
1 cup unsalted vegetable stock
1/2 cup unsweetened almond milk
2 tbsp spelt
1 tbsp mellow white miso paste
Salt / pepper to taste
Optional: 1 sprig fresh rosemary & 1 sprig fresh thyme, chopped finely
In a mixing bowl, combine the spelt flour with baking powder and salt. Add vegan butter, yogurt, black pepper and stir to combine. Stir for about a minute to build up the natural gluten proteins (this helps with the texture, as spelt is naturally low-gluten). Set aside.
Sauté onion until translucent, about 5 minutes, then add garlic and sauté 2 minutes more.
Stir in the carrot, celery, corn, peas, white beans, and 1 cup vegetable stock. Let simmer uncovered for a few minutes.
While that’s simmering, in a small separate bowl whisk together the ½ cup almond milk, 2 tbsp spelt flour and 1 tbsp miso paste -- this is your sauce thickener that gives the veggies a stew-like consistency. Don’t worry if there are a few small clumps of spelt or miso. Pour the spelt and almond milk mixture into the pan, stirring it all together until the mixture starts to thicken. Taste the white bean and vegetable stew, then add and adjust salt + pepper to taste (I usually add 1/8 tsp of each). Stir in fresh rosemary and thyme.
Remove the pan from the heat. Top with big dollops of biscuit mixture.
Bake in a 375F oven for 25 minutes on the center rack, or until the biscuits are getting a bit golden.
Remove and let cool for 5-10 minutes before serving. Enjoy!