Leek and Bean Cassoulet with biscuits

Stew:
2 Yukon gold potatoes
3 cups veggie broth
3 tbs cornstarch
2 tbs olive oil
2 leeks, washed and sliced thin (2 cups)
1 small onion, diced medium
1.5 cups carrots, diced 1/2 inch
2 garlic cloves
1 tbs. fresh thyme, chopped
several pinches fresh ground pepper
.5 tsp. salt
.75 c. frozen peas
1 can anvy beans, drained and rinsed

Biscuits:
.75 c. plain soy milk
1 tsp. apple cider vinegar
1.5 c. all purpose flour
2 tsp. baking powder
.25 tsp. salt
.25 c. vegan shortening

Preheat oven to 425
boil potatoes 10 min.
drain
chop veggies.

Mix biscuit dry ingredients and add cider to soy milk in small bowl

add cornstarch to veggie broth and set aside
saute leeks, onions, and carrots in oil until soft and starting to brown ~10 minutes
add garlic, thyme, salt and pepper and saute 1 minute
add potatoes and peas and heat until warm
add veggie broth mixture and bring to boil.
Cook 7 minutes - should thicken
Meanwhile make biscuits

Add wet to dry ingredients and knead with floured hands until not sticky

pinch off golf ball sized biscuits and place 1" apart on top of stew.

Bake for 15 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user ARCTICALLIE.