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.
2medium yukon gold potatoes (cut into small chunks)
16ouncescrimini or button mushrooms (halved or quartered)
1/2onion (chopped)
For the sauce
1head cauliflower (broken into florets)
5-6clovesgarlic (skins left on)
12ouncepackage silken tofu (such as Mori-Nu (firm or soft))
1/2cupraw cashews*
3cupswater
2Tablespoonsnutritional yeast (optional)
1teaspoonsalt (I love Herbamare)
salt and pepper to taste
For the biscuit topping
2cupswhole wheat flour (I’ve used pastry flour and bread flour (both with good results))
1/3cuprefined coconut oil or non-dairy butter
1Tablespoonbaking powder
3/4teaspoonsalt
2Tablespoonnutritional yeast (optional but recommended)
1cupplain 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