Cook Time: 45-60 mins
Serving Size: 4-6 people
Pink Himalayan salt
Vegetable Broth (paste)
Preheat oven to 350 degrees
Put 5 Idaho potatoes into a pot with water and boil until soft.
Dice potatoes and sit to the side.
Pour the following ingredients into a bowl: 1 cup of flour, 2 teaspoons of baking powder, 2 tablespoon of Himalayan salt, 2 cups of almond milk, and 1/4 cup of melted vegan butter.
Mix on low until smooth. Ingredients will seem loose. Its okay I promise!
Continue to mix and lightly shake 1&1/2 cups of flour into mix. Stop mixing when dough is smooth.
Make sure you get all of the dough off of the mixer!
Melt a small amount of butter and brush the baking sheet, so that biscuits don't stick.
Scoop a generous amount of dough onto the baking sheet. You should be able to make 5 large biscuits. Don't worry about the dough being uneven or pretty. You may need two baking sheets depending on the size.
Place baking sheet into the oven for about 13 mins on 350 degrees.
Take biscuits out of the oven, grab your melted butter, and brush the top of each biscuits.
Raise the oven temperature to 450 degrees and bake biscuits for another 7mins/ until light brown.
Take out of oven and sit to the side.
Place cast iron skillet on medium heat.
Allow 3-5 mins for skillet to warm.
Pour 8 ounces/ 1 cup of water into the skillet, scoop 1 tablespoon of vegetable broth paste into water, and lightly whisk.
Repeat: Pour another 8 ounces/1 cup of water into skillet, add 1 tablespoon of vegetable broth paste into water, and lightly whisk until paste is dissolved.
Add 3 bay leaves to mixture.
Gently pour 1 cup of flour into mix and continue to stir with whisk. Your mix should look light brown and thicker.
If your filling is too thick, add in another cup of water. Make sure there are no lumps.
Add 6 cups of mixed vegetables to the mix and use a spoon to stir. Make sure mix doesn't stick to the skillet.
Cook until vegetables are cooked throughly.
Add in potatoes and fold into filling evenly.
Season filling with a small amount of garlic powder, salt, thyme, garlic salt, and stir.
FYI: If you are transferring ingredients to a smaller pan, you can cut your biscuits in half and use half of them on the bottom of the pan. Then pour your filling and use the rest of the biscuit halves on top. Lastly, garnish with rosemary.
If you are leaving the dish in the skillet, move to the next step.
Place biscuits on the top, and garnish with rosemary.
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