Spring Vegetable Pie with Dill Biscuits

I spotted this recipe in Parents magazine and immediately knew it would make the perfect centerpiece of a vegan Easter brunch, with a few tweaks. The family declared it worthy of a restaurant.

Ingredients:

For the vegetables:

  • 2 tablespoons olive oil
  • 2 thinly sliced leeks
  • 2 cups shredded carrots
  • 1 chopped celery stalk
  • 1 chopped fennel bulb
  • 1/2 teaspoon salt
  • 1 (14-ounce) drained can quartered artichoke hearts
  • 1 cup chopped asparagus
  • 1 (16-ounce) package frozen peas
  • 1/2 cup chopped flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon
  • 3 tablespoons Earth Balance butter
  • 3 tablespoons flour
  • 3 cups vegetable broth

For the biscuits:

  • 1 and 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons Earth Balance butter
  • 1 tablespoon dried dill
  • 1 tablespoon lemon juice
  • Scant 3/4 cup plain soy milk
  • 1 Ener-G egg
  1. To prepare the filling, heat the olive oil in a large ovenproof skillet over medium heat. Add the leeks, carrots, and celery; saute for 10 minutes.
  2. Add the fennel and 1/2 teaspoon salt; cook for 3 minutes. Add the artichoke hearts, asparagus, peas, parsley, and tarragon; cook for a final 2 minutes. Remove from heat and set aside.
  3. Meanwhile, melt 3 tablespoons butter in a small saucepan over medium heat. Add the flour and cook for 3 minutes, whisking constantly. Gradually add the broth, then continue to cook for about 5 minutes, whisking frequently, until the mixture thickens. Pour over the vegetables in the skillet.
  4. To prepare the biscuits, combine the flour, baking powder, and 1/4 teaspoon salt in a bowl. Cut 6 tablespoons butter into small pieces and cut into the flour mixture with a pastry blender until it resembles coarse crumbs. Gently stir in the dill.
  5. Pour the lemon juice into a liquid measuring cup and add the soy milk to measure 3/4 cup. Let stand for 5 minutes, then whisk together with the Ener-G egg. Add the soy milk mixture to the flour mixture, stirring to form a soft, sticky dough. Drop by spoonfuls over the vegetable mixture to form 6 biscuits.
  6. Transfer the skillet to the oven and bake at 450 degrees F for 20 minutes, until the biscuits are lightly browned on top.

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