Wednesday, February 11, 2015

Lentil and Cheeze Biscuit Casserole


Mmm cheezy biscuits. Who doesn't love 'em? 


Casseroles are the perfect meal time idea for the winter. They're always so comforting and hearty. Nothing better this time of year! 


This one is another inspiration from Rachel Ray. From an issue way back in 2007! When we ate beef (begrudgingly). It was tasty and it left quite the impression on us. I've finally gotten around to veganizing it and I couldn't be happier with the outcome. What a tasty dish! There's no doubt you'll love it too and it's quite simple despite having to make biscuits...


Don't worry there's a lazy way out for the biscuits. Nobody needs perfect biscuits anyway. They're biscuits! They're meant to be rugged ;)

Lentil and Cheeze Biscuit Casserole
inspired by Beef and Cheese Potpie from Everyday with Rachel September 2007

Ingredients
4 tbsps, Earth Balance Vegan Buttery Sticks
1-2 tbsp olive oil
1 small onion, chopped
1 carrot, diced
2 cups red lentils, rinsed and drained
1 standard large can of diced tomatoes, that might be a 28 oz can or 750 mL
1 cup vegetable broth
Herbamare and pepper
1 tsp vegan Worcestershire sauce
1 ½ cups AP flour (gluten-free if you please)
2 tsps baking powder
2 cups Daiya Cheddar Cheeze shreds, or whatever flavour you prefer
½ cup dairy-free milk

Directions
Grease an 8 X 12in baking dish (or whatever size is handy) and set aside. Preheat olive oil in a large pan over medium heat. Add onion and cook for a minute or two before adding the carrot. Cook the carrot and onion until the onion is browned and carrot is tender, about 5 mins.

Add the lentils and stir about so the carrot and onion is evenly distributed. Dump in the tomatoes and pour in the broth. Season with Herbamare, pepper, and Worcestershire; stir thoroughly and turn up the heat to medium-high heat. Once the mixture starts bubbling reduce heat to low and simmer the lentils until most of the liquid has evaporated (about 15-20 mins). Stir occasionally!

While all that jazz is happening, preheat the oven to 375˚F. Take out a large bowl and add flour, baking powder, and a pinch of salt. Use your fingers, or a pastry knife if you’re fancy, to cut in the vegan butter and cheeze. Once you’ve got coarse crumbs going on, add in the milk. You should have a shaggy-looking dough.

For nice biscuit presentation, transfer the dough to a floured surface, roll the dough out to about 1/2- inch thick. Cut out your biscuits with a large, round cookie cutter. As large as you’d like. When the lentils are ready transfer them to the baking dish and place the biscuits on top covering the entire surface of lentils.

For the lazy way, drop the dough on top of the lentils.


Place in the oven for 35 mins until the biscuits are browned and baked through. 

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