This is actually kind of cheesy. That was my original intent: cheesy vegan cobbler, because who can resist cheesy baked up veggies topped with biscuits? But I’m always a little nervous about calling something cheesy because sometimes cheesy vegan stuff can be really bad. I probably have more cheesy recipes in the scrap pile than anything else, and that makes me nervous that putting cheesy in the title is going to scare folks off. But I’ve been having lots of luck lately with the vegan cheesiness. I think I hit my stride back with last fall’s cheddar beer soup. There’s more to come too, so brace yourselves. This particular piece of cheesy vegan goodness is vegan comfort food at it’s finest. I used this vegan chicken and dumplings recipe from a while back as inspiration. If there’s one thing that dish taught me, it’s to never fear mass amounts of nutritional yeast. That one took a whole cup(!) and I got a number of questions as to whether the amount was a typo. It wasn’t, and it totally worked. This time around I went with a bit less, but I also used some non-dairy milk to creamy things up. Make sure you use a variety of milk that’s not sweetened (as most brands are). I made that mistake the first time around. The dish was good, but I knew a do-over could make it a lot better. The parsnips and carrots add plenty of sweetness. For the biscuits I went super lazy and just dropped big old dough balls on top of my casserole. They baked up perfectly, and I really kind of dig the rustic look I ended up with.
