2 Yukon gold potatoes, cut into 1/2 inch dice
3 cups vegetable broth
3 tbs. cornstarch
2 tbs. olive oil
2 leeks, washed well and sliced thinly (about 2 cups)
1 small onion, cut into medium-size dice
1-1/2 cups carrots, peeled and cut into 1/2 inch dice
2 cloves garlic, minced
1 heaping tbs. chopped fresh thyme, plus extra for garnish
Several pinches of freshly ground black pepper
1/2 tsp. salt
1/4 cup frozen peas
1 (15 oz) can navy beans, drained and rinsed
Biscuits
1/4 cup plain soy milk
1 tsp. apple cider vinegar
1-1/2 cups all purpose flour
2 tsps. baking powder
1/4 tsp. salt
1/4 cup nonhydrogenated vegan shortening
Preheat the oven to 425.
Place the potatoes in a small pot and cover with water. Cover and bring to boil. Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork. Drain immediately so that they do not overcook. While they are boiling, you can prep the rest of the veggies and start preparing the biscuits - the potatoes should definitely be done by the time you are.
Now prepare everything for the biscuits. You're not going to make them yet, but it's good to have everything ready when it comes time to top the stew. Add the vinegar to the soy milk in a measuring cup and set aside to curdle. Mix the flour, baking powder, and salt in a medium-size mixing bowl.
Mix the cornstarch into the vegetable stock until dissolved.
Preheat an oven-safe skillet, preferably cast iron, over medium heat. Saute in the oil the leeks, onions, and carrots until very soft and just beginning to brown, about 10 minutes. Keep the heat moderate so that they don't burn.
Add the garlic, thyme, freshly ground black pepper, and salt, and cook for 1 more minute. Add the cooked potatoes and frozen peas, then pour in the vegetable stock mixture. Raise the heat just a bit; it will take a few minutes but the liquid will start simmering. Once it does, lower the heat again. Let it simmer for about 7 minutes, stirring occasionally, but no longer than that. If you need more time for the biscuits, then turn off the heat under the stew.
Add the shortening to the flour in small slivers and work it into the dough with a fork or with your fingers until large crumbs form You don't want to cream it in; there should be no clumps. Drizzle in the soy milk and mix with a fork until everything is moistened (some dry parts are okay).
Wash and dry your hands, then lightly flour them and get them dirty again. Gently knead the dough about ten times right in the bowl, just so that it is holding together and not very sticky. If it seems sticky, as in sticking to your fingers, then gently work in a little more flour. Set that aside and check on your stew.
The stew should be simmering and slightly thickened. Mix in the beans. Now, let's add the biscuits. Pull off of chunks of dough that are slightly larger than golf balls. Gently roll them into balls and flatten a bit; they do not have to be perfectly round. Add them to the top of the stew, placed an inch or so apart.
Transfer the whole megillah to the preheated oven. If you are worried about spillover, place it on a rimmed baking sheet, but we've never had that problem. Bake for about 15 minutes. The biscuits should be just slightly browned and firm to the touch.
Remove from the oven and use a large serving spoon to place some stew and a biscuit in each shallow, individual bowl. Sprinkle with a little fresh thyme.