Vegan Creamy "Chicken" and Vegetable Cobbler

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Vegan Creamy "Chicken" and Vegetable Cobbler

A perfect creamy "chicken" and vegetable filling topped with stuffing flavored biscuits and baked to perfection.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Servings:

Calories: 430kcal

Author: Lauren Boehme

Ingredients

For The Filling

8 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.
3 Tablespoons Olive oil, divided
1/3 Cup Vegan butter, I used Earth Balance
1 Shallot, diced
1 Carrots, chopped
1 Stalk Celery, diced
4 Cloves Garlic, chopped
1/3 Cup All purpose flour
3 Cups Vegetable broth
2 Bay leaves
2 Sprigs Fresh Thyme
1/2 teaspoon Sage, dried
1/4 teaspoon Nutmeg
1 Cup Raw cashews, soaked*
1 Cup Non-dairy milk
1 Can(15oz) Green beans, drained
1 Can(15oz) Corn, drained
Salt and Pepper to taste

Stuffing Biscuit Topping

2 Cups All purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 teaspoon Sage, dried
1/2 teaspoon Celery salt
1/2 teaspoon Thyme, dried
1/2 teaspoon Rosemary, dried
1/4 teaspoon Marjoram
1/2 Cup Vegan butter, cold
1/2 Cup Non-dairy milk, unsweetened I used oat milk

Instructions

Preheat the oven to 375 degrees(F).
Once you have soaked and drained the soy curls, spread them out evenly onto a large sheet pan. Then drizzle with 2 tablespoons of olive oil and sprinkle with a few pinches of salt and pepper. Toss to combine.
Bake the soy curls for 15 minutes, toss them and cook for another 7 to 9 minutes or until they are golden brown and crispy. Leave the oven on when they are done.
While the soy curls bake, start the rest of the filling. Heat the remaining 1 tablespoon of olive oil and the vegan butter in a large pot on medium high.
Once the butter has melted, add the shallots, carrots, celery and garlic to the pot. Sauté, reducing heat as needed for about 1 to 2 minutes or until the shallots are translucent.
Add the flour and whisk to combine and form a roux. Let simmer for 1 minutes.
Then pour in the vegetable broth, bay leaves, thyme sprigs, sage, nutmeg and a pinch of salt and pepper. Whisk to fully combine, making sure there are no lumps of roux left.
Let simmer for about 10 minutes, the mixture will thicken up.
While the mixture simmers, make a cashew cream sauce. Drain the cashews and then add them to a blender. Then pour the non-dairy milk into the the blender as well as a few pinches of salt and pepper.
Blend, scraping down the sides as needed until the mixture is smooth.
Pour the cashews cream into the pot and whisk to combine.
Then add in the green beans and the corn and stir again.
Now, if the soy curls are done, add them to the pot and stir again.
Taste and adjust seasonings, then remove the bay leaves and sprigs of thyme.
Pour the filling into a 9 x 13 inch baking dish and smooth it out evenly. Set aside.
Make the biscuit topping. In a food processor pulse to combine the flour, baking powder, baking soda, salt, pepper, sage, celery salt, thyme, rosemary and marjoram.
Then break the vegan butter up into chunks and drop them on the top of the dry mixture in the food processor. Pulse to combine and evenly distribute the vegan butter. It should look like sand.
Now, with the food processor on, start to pour the non-dairy milk in through the top of the food processor. The dough should come together.
Turn the dough out onto a floured surface and knead together until no longer sticky.
Shape the dough into a rectangle and then roll the dough out to about 1/2 an inch thick. Then cut into square or circular biscuits.
Place the biscuits on top of the filling and then brush the biscuit with melted vegan butter or olive oil.
Bake for 23 to 25 minutes or until the biscuits are golden brown.
Let cool for about 5 minutes, then serve.

Video

Notes

*You can soak the cashews at room temperature for 8-12 hours, or boil for 15-20 minutes.

Nutrition