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Roasted Vegetable Skillet Bake

November 11, 2015 | 21 Comments

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Roasted Vegetable Skillet Bake

Now that fall is absolutely, officially here, it’s comfort food time. This is a big huge problem for me, because I am a hardcore carbivore. And carbs make the best comfort food. We can agree on this, no?

One way that I get through my carb cravings is to embrace them – in the form of vegetables. I figure, if the bulk of my meal is veggies, then a little bit of biscuit on top won’t be too bad, right? Ok, a lot of biscuit. But still…this is logic I like. Are you with me on this? I knew you were. High-five for being super cool people.

I really wanted to call this skillet bake a pot pie. But it’s not. There’s no actual pie crust. There’s filling, and a biscuit topping. If someone else has a better name for this than Roasted Vegetable Skillet Bake, I’m all ears. All I know is Michael licks the bowl clean before he gets seconds (or thirds), so whatever it’s called, you should make it, and eat it. So let’s do this thing.

Roasted Vegetable Skillet Bake

First, you’re going to crank up your oven to 425F. While it’s preheating, wash and chop a whole heap of vegetables into bite size pieces. If you use broccoli (and you should), cut the florets a bit larger than everything else because they shrink down as they roast. Mmmmmmm…roasted broccoli…so good. Ok, I’m back from my broccoli reverie.

I also sneak a few garlic cloves onto the pan so they can roast along with the veggies. You’ll use them in the sauce, which is made from, wait for it, vegetables. Cauliflower, to be specific. And, bonus, you can roast the cauliflower in the skillet that you’ll use for the finished dish! Two cool things about this. The cauliflower gets these roasty toasty brown spots from the cast iron skillet, and it’s one less dish to wash. SCORE TIMES TWO.

Roasted Vegetable Skillet Bake

Ok, so your veggies are roasting away in the oven, and it’s time to make the biscuit topping. This couldn’t be simpler. Whole wheat flour, coconut oil, baking powder, salt, non-dairy milk (or yogurt mixed with water). I also add nutritional yeast for some extra savory flavor, but it’s totally optional. Since coconut oil is pretty soft to start out with, I mix the dry ingredients together and then add the coconut oil and stash it in the fridge for 5 minutes or so. If you’ve made biscuits before, you know it’s important to keep everything cold before it goes into the oven, so this step is optional but helpful.

This is really getting exciting. When the vegetables are done roasting, it’s time to make the sauce and put this bad boy together. Transfer the cauliflower and roasted garlic into a blender, and add silken tofu, cashews, salt, and nutritional yeast. Blend that sucker up until it’s smooth and creamy. You totally don’t have to use the tofu, by the way, I just like getting that extra protein in there. You could add chickpeas to the vegetables for a different protein option. Or heck, just run with the all vegetables thing. Your kitchen, your rules.

Roasted Vegetable Skillet Bake

Now that the vegetables have cooled down, you can move them into the skillet and then drown em’ in the sauce. Stir everything up carefully, and taste the mixture for seasoning. Add salt and pepper until it tastes just right to you.

Now take your biscuit flour and coconut oil mixture out of the fridge, and stir in the non-dairy milk until just combined. I love using a danish dough whisk for this, because it helps keep the biscuit dough for being overmixed. Nobody likes a tough biscuit. Drop the dough by spoonfuls onto the top of the veggie/sauce mixture, and press out lightly with your fingers. It probably won’t cover the whole surface, and that’s ok. We’re going for rustic here.

Roasted Vegetable Skillet Bake

Back into the oven with you, skillet! It’s time to bake! 450F for 15 minutes, and your life is about to get a whole lot better.

Roasted Vegetable Skillet Bake

Patience is a virtue, and tastebuds are for tasting, so do them a favor and wait a few minutes to dive into this deliciousness. I know it’s going to be tough, but I believe in you. Maybe make a kale salad while you wait. Too many vegetables for one dinner? I get it.

While we’re waiting, let’s talk about this cast iron skillet thing. I know some of you are reading this wondering, “Beth, do I really need a cast iron skillet to make this skillet bake?” Well, no. You can use a good old fashioned 13×9 casserole dish and everything will be just fine. But I must implore you to give this pan a try in your kitchen. I use it every day, and it’s incredibly versatile. And it will last FOREVER. I don’t think you can say that for anything else that costs 25 bucks. (steps off soap box)

Lodge 12" Cast Iron Skillet on Amazon.com

Roasted Vegetable Skillet Bake

So what do you say? Ready for some healthy comfort food? Make this veggie-filled skillet bake and let me know how it goes! Post here in the comments, or tag @eatwithinyourmeans on Instagram. It truly lights up my life when you make these recipes and tell me about it, so thank you in advance!

P.S. The skillet also makes a great weapon. You’re welcome.

Roasted Vegetable Skillet Bake

Roasted Vegetable Skillet Bake

Beth Hornback
This roasted vegetable skillet bake is chock full of vegetables, even in the sauce! Crowned with a biscuit topping, this is comfort food at its finest.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine American Vegan
Servings 4 servings
Calories 859 kcal

Ingredients
  

For the Vegetables

  • 3-4 cups broccoli florets
  • 2 large carrots (sliced into coins or half-moons)
  • 2 stalks celery (sliced)
  • 2 medium yukon gold potatoes (cut into small chunks)
  • 16 ounces crimini or button mushrooms (halved or quartered)
  • 1/2 onion (chopped)

For the sauce

  • 1 head cauliflower (broken into florets)
  • 5-6 cloves garlic (skins left on)
  • 12 ounce package silken tofu (such as Mori-Nu (firm or soft))
  • 1/2 cup raw cashews*
  • 3 cups water
  • 2 Tablespoons nutritional yeast (optional)
  • 1 teaspoon salt (I love Herbamare)
  • salt and pepper to taste

For the biscuit topping

  • 2 cups whole wheat flour (I’ve used pastry flour and bread flour (both with good results))
  • 1/3 cup refined coconut oil or non-dairy butter
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 Tablespoon nutritional yeast (optional but recommended)
  • 1 cup plain unsweetened non-dairy milk**

Instructions
 

  • Preheat oven to 425F
  • Place all vegetables except cauliflower and garlic cloves on a large baking sheet in a single layer
  • Place cauliflower florets and garlic cloves in a 12” cast iron skillet or another large baking sheet
  • Roast all the vegetables and garlic cloves for 30 minutes
  • While vegetables are roasting, begin to prepare the biscuit topping
  • Mix flour, nutritional yeast, baking powder, and salt in a large bowl
  • Cut in coconut oil or vegan butter until crumbly (some large pieces are ok)
  • Place bowl in the fridge while vegetables are roasting
  • After the vegetables are roasted, add the cauliflower and garlic cloves into a blender and put the remaining vegetables into the skillet
  • Set the oven temperature to 450F
  • Add the tofu, nutritional yeast, salt, and water to the blender and puree until smooth
  • Add the sauce to the skillet and mix to combine with the vegetables, adding salt and pepper to taste
  • Remove the biscuit flour mixture from the refrigerator and stir in the non-dairy milk until just combined
  • Drop biscuit dough by spoonfuls on to the top of the vegetable mixture in the skillet
  • Press dough out gently with wet fingers until most of the surface is covered with the dough
  • Bake for 15 minutes at 450F until the biscuit topping is golden brown
  • Let sit for 5-10 minutes before serving, if you can wait that long

Notes

* If you don't have a high-speed blender, it's a good idea to soak your cashews a bit before blending, but it's not absolutely necessary. A quick-soak method is to cover the cashews with water in a small saucepan and boil for 15 minutes. Drain and rinse, then proceed with the recipe.
**You can also use 1/2 cup of plain unsweetened non-dairy yogurt mixed with 1/2 cup cold water

Nutrition

Serving: 1gCalories: 859kcalCarbohydrates: 103gProtein: 34gFat: 41gSodium: 1247mgSugar: 13gVitamin A: 24IUVitamin C: 293mg
Keyword vegan roasted vegetables, vegan skillet bake
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Home » Dinner » Roasted Vegetable Skillet Bake

163 shares

Dinner, Main Dish, Side Dish comfort food, oil-free, wfpb, whole food plant based, winter

About Beth

Beth is a food photographer and recipe developer based in the Pacific Northwest. She never tires of snuggling with her two beautiful kids and owes piles of chocolate chip cookies to her husband, aka the most wonderful person she knows. Keep in touch with Beth on Instagram, Pinterest, Facebook, and Twitter.

Reader Interactions

Comments

  1. Beth says

    November 11, 2015 at 11:37 am

    So excited for this giveaway!!!

    Reply
  2. Erin Williams says

    November 11, 2015 at 12:09 pm

    this looks so hearty and good! yum!!

    Reply
  3. Abbie says

    November 11, 2015 at 1:13 pm

    I think we should just come down to your house until Hannah gets back, lol. Making dinners is not my forte.

    Haha, I was totally thinking the weapon thing… Somehow Rapunzel’s arms don’t look like mine would if I was wielding a cast iron skillet around like she does! 😉 But minor details…

    If I won the giveaway I would Freak Out, because that is like a fortune to me, haha! Honestly I would probably let my parents buy it from me since I don’t buy much at Amazon, but they do. 😀

    Reply
    • Hannah Elizabeth says

      November 11, 2015 at 2:00 pm

      Ohmygosh, NO!!! If you went and visited Michael and Beth while I was gone, I would die. <- okay, I'm being a bit dramatic! ?

  4. Ramona @ The Merchant Baker says

    November 11, 2015 at 4:48 pm

    We are biscuit loving fools over here! I make them for breakfast, with chicken, with soup….but I never thought of doing them over veggies. I mean just veggies…and I try to make mostly meatless meals too… so thank you for this recipe…It looks delicious!

    Reply
  5. Rachelle @ Beer Girl Cooks says

    November 11, 2015 at 5:01 pm

    I totally give a high five to carbs and I’m all about one less dish to clean. The first thing I thought when I saw this was pot pie! 🙂 Your enthusiasm for vegetables is contagious – I really want to make this dish – whatever you want to call it!

    Reply
  6. Erin says

    November 11, 2015 at 6:51 pm

    5 stars
    Wow, this looks amazing! The perfect food for this upcoming rain and cold. 🙂

    Reply
  7. Karla says

    November 12, 2015 at 5:07 am

    Oh, the carbs, especially this time of year! Love that you load up on the veggies and add a little carb for that fix we all need. I believe even my carnivorous main squeeze would love this! (I have the same skillet and use it for everything. It WOULD make a lovely weapon if only I could lift the darn thing over my head!)

    Reply
  8. Jess says

    November 12, 2015 at 10:01 am

    Beth, that looks amazing! I am looking forward to trying this as I am beginning to eat healthier.
    You’re so right about the cast iron skillet, I paid $25 for mine years ago and use it more than anything else in my kitchen.

    Excited to have teamed up with you for the giveaway! Can’t wait to see who wins.

    Reply
  9. shobelyn dayrit says

    November 13, 2015 at 7:07 am

    Beth,this looks so good and that give away, I want to win it… IF ever youll need a give away partner in the future, I want to join. I have been trying to host a give away and did not know how.

    Reply
  10. shobelyn dayrit says

    November 13, 2015 at 7:09 am

    PS: Please pass the word too to other FBP members too who might want to host a give away.

    Reply
  11. Hannah Elizabeth says

    November 13, 2015 at 7:55 am

    Haha, I was totally rotfl-inf at the cast iron pan as a weapon!! ? I always had trouble keeping the seasoning on my cast iron – one use and it was shot. No soap either. I am cursed with the anti-cast iron mojo of the Andrews.

    Okay, maybe this is supremely boring, but if I won the gift card, part of it would for go toward buying music. Probably also some cute boots? I don’t know…actually, I’d hit up my wish list, that’s what!

    Reply
  12. Amy L says

    November 14, 2015 at 6:11 am

    I would order a new mattress if I won

    Reply
  13. Elaine @ FoodParsed says

    November 14, 2015 at 3:04 pm

    That biscuit topping looks so good! I love how it uses coconut oil and whole wheat flour instead of tons of butter and heavy cream.

    Reply
  14. Michelle J. says

    November 15, 2015 at 2:53 pm

    I’d get new books for all 8 of us for Christmas!

    Reply
  15. Emily says

    November 16, 2015 at 10:05 am

    This recipe looks amazing!! And…if I won $650 to Amazon…I would get SO much Christmas shopping done!

    Reply
  16. Cara says

    November 16, 2015 at 4:22 pm

    I just came across your blog because you were mentioned on the Minimalist Baker blog. You have some really amazing ideas! I love the sound of the cauliflower sauce for the roasted vegetable skillet bake! I want to make it and put it on EVERYTHING!

    Reply

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163 shares