Winter Vegetable Bake | Lunch
Root vegetables make a star appearance in this one-pot wonder.
2 tbsp. olive oil 2 red onions, cut into wedges 1/2 butternut squash, diced 1/2 rutabaga, diced 3 medium carrots, thickly sliced 2 medium leeks, trimmed and sliced 2 medium parsnips, thickly sliced 3 raw beets, quartered 2 celery stalks, sliced 1 tsp. caraway seeds 2 garlic cloves, minced 3 tbsp. tomato paste 1 1/4 cups vegetable bouillon 1 (14-oz.) can crushed tomatoes 1 tsp. mixed dried herbs sea salt and pepper 1 tbsp. cornstarch 1 tbsp. water
For the biscuits
2 cups flour 1 tbsp. baking powder 1/2 tsp. salt 1 tsp. dried rosemary 4 tbsp. soy margarine 3/4 cup soy milk soy milk, to glaze
Heat the oil in a heavy-duty, ovenproof skillet, then add the onions, squash, rutabagas, carrots, leeks, parsnips, beet, celery, caraway seeds, and garlic. Cook over a medium-high heat for 5–7 minutes or until the onions are soft. Add the tomato paste, bouillon, crushed tomatoes and their juices, and herbs. Season to taste. Bring to a boil, cover, and simmer for 30 minutes. Stir the cornstarch into the water, add a little of the pan juices, then pour the mixture into the pan, stirring, until the liquid thickens a little. Meanwhile, to make the biscuits, put all the dry ingredients into a bowl. Blend in the margarine with your fingertips or a fork, until the mixture resembles fine breadcrumbs. Add the soy milk and stir until a soft, smooth dough is formed, adding more flour if the dough is sticky. Roll out the dough 3/4 inch thick on a lightly floured surface and stamp out 8 to 9 rounds with a 2-inch cookie cutter. Preheat oven to 400°F. Arrange biscuits around the edge of the vegetable mixture, brush the tops with soy milk, and bake for 20–25 minutes, or until risen and golden brown. Serves 4–6