Ingredients

• 1 onion chopped
• 2 stalks of celery chopped
• 2 carrots chopped
• 1 clove of garlic
• 2 zucchini chopped
• 2 portabella mushrooms chopped
• 8 asparagus spears chopped
• 1 cup oat flour
• 1 cup flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 5 tablespoons earth balance butter
• 1/2 cup almond or soy milk
• 2 vegan broth cubes
• 2 tablespoons earth balance butter
• 2 tablespoons corn starch

Directions

1. saute onion, carrot, celery, and garlic in 1 - tbsp of olive oil for 5 minutes. Add zucchini, mushrooms and asparagus and saute for 5 more minutes. In a separate bowl combine flour, powder, soda, salt and sugar. Cut in butter till crumbly. Add milk and mix till nice dough forms. In a separate pot cook 2 tbsp of butter and add flour. Mix cubes in 1 cup of hot water and add to the four mixture. Stir till thick. Add to veggies. Place veggie mixture in a 9x13 pan. Shape dough into 8 flat circles and layer on top of veggies. Bake 20 minutes or until biscuits are golden and veggies are bubbling.