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1
Coat an 8-inch casserole dish with vegetable cooking spray.
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2
Preheat oven to 400 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, about 3 minutes.
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5
Add 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, 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
Add 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
Biscuit topping: In large bowl, mix flour, salt, baking powder and baking soda.
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18
Using a pastry blender or fork, cut butter or margarine into flour mixture until it resembles coarse meal.
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19
In measuring cup, combine buttermilk or soy milk and honey.
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20
Add liquid to flour mixture, stirring with a fork to form a stiff dough.
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21
Add more buttermilk if dough is too dry.
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22
Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
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23
Turn dough out onto lightly floured surface.
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24
Roll out into shape to cover casserole dish or cut into wedges.
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25
Lay biscuit topping lightly over filling.
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26
Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes.
