4 medium carrots, sliced 3 medium potatoes, chopped 1/3 cup whole-wheat flour 4 T melted coconut oil 4 cups vegetable broth (Use Rapunzel brand bouillon or add a little poultry seasoning to the water) 1 t poultry seasoning 1/2 t Celtic salt 1/4 t pepper 2 cups mushrooms (Portabello or button) 1 large onion, chopped 2 cups frozen green peas Biscuit Topping (recipe below)
Cook carrots and potatoes in water in saucepan until tender-crisp. Blend flour into melted coconut oil in medium saucepan over low heat. Cook for 3 minutes or until smooth and bubbly, stirring frequently. Stir in vegetable broth gradually; increase heat to medium. Cook until thickened, stirring constantly. Stir in poultry seasoning, salt and pepper. Place chopped onion, mushrooms, and frozen peas in baking dish. Drain carrots and potatoes and place them in the pan also. Pour in broth mixture over the vegetables. Top with Biscuit Topping. Bake in preheated 400 degree oven for 45 minutes or until topping is golden brown.
2 cups whole-wheat flour 1 T baking powder 1/2 t Celtic salt 1 cup rice milk 4 T olive or coconut oil
Mix flour, baking powder and salt in medium bowl. Add milk and oil all at once; mix just until moistened.