Yields: 8 servings

Photo and recipe from Tabatha James, The Sensible Vegan

“Being from the south we love our cozy, comfort foods. From mashed potatoes to biscuits, these recipes satisfy the tummy and the taste buds. Growing up my favorites were my grandma’s flaky biscuits, and my mom’s pot pie. This holiday season (2020) has me feeling nostalgic, so I decided to whip a plant-based version, and from previous recipe success I knew exactly what to include for the “meat” of the recipe: Hodo Cubes.” - Tabatha James, The Sensible Vegan

The Sensible Vegan

Ingredients

• 1-8 oz. package of Hodo Harissa Cubes locate product

• 1 ½ cups vegan creamy potato leek soup (Tabatha uses this one, available at Publix.)

• 1-32 oz. or 3-10 oz. bags of frozen mixed vegetables

• 3 tbsp corn starch

• 1 tsp dried crushed rosemary

• ½ tsp cumin

• 1 package vegan biscuits (try Tabatha’s vegan biscuit recipe - double the recipe - or use a ready-to-bake vegan option) or GF vegan biscuits

Instructions

1. Preheat oven to 350. Add soup to a 12 inch skillet. Whisk in cumin and rosemary.

2. In a separate bowl whisk 3 tbsp of cold water and 3 tbsp of corn starch. Pour the mixture into the skillet with the soup. Whisk ingredients and bring to a boil.

3. Reduce heat to medium and stir in frozen veggies and Harissa Cubes. Simmer for 10 minutes and stir frequently.

4. While the mixture is simmering on low, bake biscuits for 10 min. (half the time on the package). Remove biscuits from oven and increase oven heat to 375.

5. Place biscuits evenly atop skillet ingredients. Do not press down. Bake for 15 min. or until biscuits are golden brown. Make sure to place a cookie sheet under your skillet in case the pot pie bubbles over.