Winter Vegetable Bake

Root vegetables make a star appearance in this one-pot wonder.

SERVES: 4-6

INGREDIENTS:

• 2 tbsp. olive oil
• 2 red onions, cut into wedges
• 1/2 butternut squash, diced
• 1/2 rutabaga, diced
• 3 medium carrots, thickly sliced
• 2 medium leeks, trimmed and sliced
• 2 medium parsnips, thickly sliced
• 3 raw beets, quartered
• 2 celery stalks, sliced
• 1 tsp. caraway seeds
• 2 garlic cloves, minced
• 3 tbsp. tomato paste
• 1 1/4 cups vegetable bouillon
• 1 (14-oz.) can crushed tomatoes
• 1 tsp. mixed dried herbs
• sea salt and pepper
• 1 tbsp. cornstarch
• 1 tbsp. water for the biscuits
• 2 cups flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 tsp. dried rosemary
• 4 tbsp. soy margarine
• 3/4 cup soy milk
• soy milk, to glaze

INSTRUCTIONS:

1. Heat the oil in a heavy-duty, ovenproof skillet, then add the onions, squash, rutabagas, carrots, leeks, parsnips, beet, celery, caraway seeds, and garlic.
2. Cook over a medium-high heat for 5–7 minutes or until the onions are soft. Add the tomato paste, bouillon, crushed tomatoes and their juices, and herbs. Season to taste. Bring to a boil, cover, and simmer for 30 minutes. Stir the cornstarch into the water, add a little of the pan juices, then pour the mixture into the pan, stirring, until the
   liquid thickens a little.
3. Meanwhile, to make the biscuits, put all the dry ingredients into a bowl. Blend in the margarine with your fingertips or a fork, until the mixture resembles fine breadcrumbs. Add the soy milk and stir until a soft, smooth dough is formed, adding more flour if the dough is sticky. Roll out the dough 3/4 inch thick on a lightly floured surface and stamp out 8 to 9 rounds with a 2-inch cookie cutter. Preheat oven to 400°F.
4. Arrange biscuits around the edge of the vegetable mixture, brush the tops with soy milk, and bake for 20–25 minutes, or until risen and golden brown