Filling

1. Heat 2 tbsp olive oil in a saucepan over medium heat.
2. Add 3/4 cup chopped onion, 1 minced garlic clove, and a pinch of salt.
3. Cook until soft and slightly golden, about 3–4 minutes.
4. Sprinkle in ~1/4 cup flour and whisk for a few seconds to coat the onion and garlic.
5. Slowly pour in 2 cups of veggie broth while whisking so no lumps form.
6. Add 1/4 cup almond milk and 2 bay leaves. Stir and simmer gently until the sauce thickens, about 5–7 minutes.
7. If it feels too thin, scoop out a little broth, whisk in 1–2 tbsp extra flour, then return it to the pot and simmer a bit more. Repeat if needed.
8. Stir in 2 cups mixed vegetables and ~1 cup chickpeas.
9. Cook for 5 minutes so veggies are tender but not mushy.
10. Taste and adjust salt and black pepper.
11. Remove bay leaves.

Biscuits

• Mix 1 cup almond milk with 1 tbsp lemon juice or vinegar and set aside for 5 minutes to thicken.
• In a bowl, combine 2 cups of flour, 1 tbsp of baking powder, 1/2 tsp of baking soda, and 3/4 tsp of salt.
• Cut in 4 tbsp cold vegan butter with your fingertips until the mixture looks sandy.
• Work quickly so the butter stays cold.
• Make a well in the center, pour almond milk mixture gradually (1/4 cup at a time), stirring gently until dough just comes together. Don’t worry if sticky.
• Turn the dough onto a lightly floured surface.
• Fold over itself 5–6 times gently, no kneading needed. Pat into a 1-inch thick circle.
• Cut out 1-inch rounds using a cookie cutter, set aside.
• You should get 7–8 biscuits.

Bake

1. Preheat oven to 425F.
2. Grease a baking dish lightly.
3. Transfer veggie-chickpea filling into the dish.
4. Place biscuits on top of the filling, and brush tops with a little melted vegan butter.
5. Place the dish on a baking sheet to catch any spills.
6. Bake for 10–15 minutes or until biscuits are golden and fluffy, and the filling is hot. Serve warm.