This is a staple dish in my household.  I have been cooking this for 12 years now the traditional way with lots of butter, heavy cream, and chicken.  Now that the whole household is Vegan, I created this dish with no dairy products and it was AMAZING…..

Another easy and tasty dinner idea and its VEGAN……..  Hope you and your family will enjoy this dish as much as we did.

 

Ingredients:

Fingerling potatoes (about 10 cut into quarters)

A large bunch of broccoli cut into small florets

1 cup of frozen green beans

1 can of coconut milk

3 small carrots cut into thin slices

Baby Bella mushrooms cut into pieces

1 teaspoon of Terragon

Salt and Pepper to taste

2 cups of water (with vegan veggie boullion added

One can of Annies Vegan Biscuits

 

 

 

Directions:

Dissolve 1 teaspoon of  the boullion in 2 cups of warm water and place into a heavy pan.  Add the potatoes and the carrots and allow to cook covered for 10 minutes or until they are tender.  Add the Terragon, Salt and Pepper, and continue to cook on low heat.  Add the mushrooms, broccoli, and green beans, and simmer for an additional 10 minutes.  Add the coconut milk to the pan and allow it to reduce for 10 minutes more.  Meanwhile, place your Vegan biscuits into the oven to bake.  Once the biscuits are brown and ready, it’s time to plate the food.  Cut two biscuits in half and place on a plate.  Using a ladle, ladle the veggie mixture over the biscuits and serve………..

 

You can find Annies Vegan biscuits and the Better Than Bouillon at your local grocery store and or farmers market