November, among other things, signals the start of casserole and potpie season. This is a season I love–there’s nothing like making up one large casserole on a Sunday or Monday night and then eating it all week. Sure, it gets a little old by the end of the week, but for my rather busy lifestyle, it’s a blessing. Plus my casseroles generally involve biscuits, a key component that makes the casserole all the better. I mean, think about it, where would civilization be without biscuits? Nowhere, that’s the answer. To make this dish gluten-free, of course, all you need to do is sub your favorite gluten-free biscuit recipe for the one below. Jessy has a great looking one that I’ve yet to try, but I bet it’d go fabulously with the casserole!
My kickoff casserole for this season is a sweet potato and eggplant casserole. There are other vegetables involved–broccoli, potatoes, carrots, tomatoes–but for me, the highlights were the sweet potatoes and eggplant. I topped it with Italian herb biscuits and for a one pot dish (hooray for dutch ovens) I couldn’t ask for anything more.
Happy weekend everyone! Go out an enjoy the nice weather if you’ve got it or stay bundled up inside with a cup of hot cider if it’s chilly where you are!
Sweet Potato & Eggplant Casserole
1 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
3 tsp smokey hot paprika
1 tsp paprika
1 tsp cumin
1 tsp salt
2 1/2 c vegetable stock
1 28 oz can of diced tomatoes
1 large potato, chopped into equal sized pieces
1 large carrot, chopped into equal sized pieces
2 medium sweet potatoes, chopped into equal sized pieces
1 medium large eggplant, chopped into equal sized pieces
1 small head of broccoli, chopped into florets
1/4 c nutritional yeast
1/4 c soy yogurt
1 c all-purpose flour
1 c whole wheat flour
5 tsp baking powder
1 tsp salt
1 tsp oregano
1 tsp basil
1 tsp parsley flakes
1/2 tsp thyme
1/2 tsp sage
5 tbsp Earth Balance
2/3 c soy milk
Preheat the oven to 400 degrees F.
Heat the olive oil in a large saucepan or a dutch oven. Saute the onion over medium heat for 5-7 minutes, until soft. Add the garlic, paprikas, cumin, and salt and cook for 1 more minute until fragrant.
Add the potato, carrot, tomato, and vegetable stock. Bring to a boil, then reduce the heat, cover and simmer for 15 minutes. Add the sweet potato, eggplant, and zucchini and simmer for an additional 15 minutes, until tender.
Meanwhile, combine the flours, baking powder, herbs and salt in a bowl. Add the Earth Balance in tablespoon chunks and cut with a pastry blender or with a fork until the butter is combined with the flour and crumbly. Add the soy milk and mix until the dough just comes together. Divide into 6-8 biscuits.
Stir the nutritional yeast and soy yogurt into the vegetables. Transfer the mixture to a casserole dish (skip this step if using a dutch oven), and top with the biscuits. Bake for 20 minutes, until the biscuits are golden brown and cooked through.