Dinner

Leek and Bean Cassoulet with biscuits is for Dinner.

Leek and Bean Cassoulet with biscuits takes 2 minutes to prepare.

Leek and Bean Cassoulet with biscuits takes 15 minutes to cook.

Leek and Bean Cassoulet with biscuits makes 6 servings.

The ingredients for Leek and Bean Cassoulet with biscuits are:

Stew:
2 Yukon gold potatoes
3 cups veggie broth
3 tbs cornstarch
2 tbs olive oil
2 leeks, washed and sliced thin (2 cups)
1 small onion, diced medium
1.5 cups carrots, diced 1/2 inch
2 garlic cloves
1 tbs. fresh thyme, chopped
several pinches fresh ground pepper
.5 tsp. salt
.75 c. frozen peas
1 can anvy beans, drained and rinsed

Biscuits:
.75 c. plain soy milk
1 tsp. apple cider vinegar
1.5 c. all purpose flour
2 tsp. baking powder
.25 tsp. salt
.25 c. vegan shortening

Here is how you make Leek and Bean Cassoulet with biscuits:

Preheat oven to 425boil potatoes 10 min.drainchop veggies.Mix biscuit dry ingredients and add cider to soy milk in small bowladd cornstarch to veggie broth and set asidesaute leeks, onions, and carrots in oil until soft and starting to brown ~10 minutesadd garlic, thyme, salt and pepper and saute 1 minuteadd potatoes and peas and heat until warmadd veggie broth mixture and bring to boil.Cook 7 minutes - should thickenMeanwhile make biscuitsAdd wet to dry ingredients and knead with floured hands until not stickypinch off golf ball sized biscuits and place 1" apart on top of stew.Bake for 15 minutes.Number of Servings: 6Recipe submitted by SparkPeople user ARCTICALLIE.

The nutritional information for Leek and Bean Cassoulet with biscuits is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 441.6

• Total Fat: 14.4 g
• Cholesterol: 4.8 mg
• Sodium: 752.2 mg
• Total Carbs: 66.9 g
• Dietary Fiber: 8.9 g
• Protein: 11.0 g

The dietary needs meet for Leek and Bean Cassoulet with biscuits is Vegan