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1
Grease an 8-inch casserole dish with vegetable cooking spray or butter.
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2
Preheat oven to 400F (200C) degrees.
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3
In heavy saucepan, heat wine or stock over medium-high heat.
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4
Add onion and cook, stirring often, until soft, 2 to 4 minutes.
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5
Stir in celery, bell pepper, carrot, green beans and peas.
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6
If mixture begins to dry out, add 1/4 cup more wine or vegetable stock.
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7
Cook, stirring often, 3 minutes.
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8
Reduce heat to low.
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9
Sprinkle flour over vegetable mixture.
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10
Cook, stirring constantly, 2 minutes.
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11
In glass measuring cup or a medium bowl, combine milk or soy milk and 2 cups vegetable stock.
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12
Slowly add to vegetable mixture while whisking constantly.
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13
Sauce will start to thicken.
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14
Stir in parsley, salt or soy sauce, thyme, sage, pepper and cayenne.
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15
Cook, stirring constantly, until filling is thickened.
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16
Remove from heat, transfer mixture to prepared casserole and set aside.
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17
For the Biscuit Topping:
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18
In large bowl, combine together flour, salt, baking powder and baking soda.
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19
Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal, or stir in olive oil
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20
In measuring cup or a small bowl, combine buttermilk or soy milk and honey.
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21
Mix liquid to flour mixture, stirring with a fork to form a stiff dough.
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22
Stir in more buttermilk if dough is too dry.
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23
Knead lightly in bowl, about 4 minutes, until dough is no longer sticky.
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24
Turn dough out onto lightly floured surface.
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25
Roll out into shape to cover casserole dish or cut into wedges.
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26
Lay biscuit topping lightly over filling.
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27
Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes.
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28
Serve warm and enjoy.
