The food-centered holidays may be over, but it’s still cold and I’m craving hearty food. Only now, I’m leaning towards something with a better nutritional profile than say, Double Chocolate Peppermint Cookies. I need some salt to balance out the immense amount of sweets I’ve made in the last week or so! This Savory Tomato Cobbler really hit the spot, while not going too overboard.
The idea came from a cobbler-type dish that I threw together for Christmas Day dinner at my cousin’s house (you may have seen it in my Instagram stories). A can of vegan chili, another can of vegan fire-roasted soup and some added greens with extra spices, topped with homemade biscuits. The biscuit topping is a variation of the recipe I have for the Biscuit Nacho Bowl in Vegan Bowl Attack!.
This time around, I thought I’d change it to something like a grilled cheese with tomato soup, but a bit different. The savory tomato filling is made up of fire-roasted tomatoes, white beans (cannellini) for protein, greens and Silk’s Organic Unsweetened Soy Milk for some low-fat creaminess. Plus, some dried basil, oregano and red pepper flakes for extra punches of flavor.
Next, the drop biscuit topping is fluffy, with a crunchy outer-crust, filled with fresh chives and vegan cheddar shreds. Mmm.. The textures and tastes of this dish are SO good! Another great thing about this Savory Tomato Cobbler, is that it comes together pretty easily. So, it’s perfect for serving at a potluck or for a family dinner.
Even though it’s not totally necessary, I served my cobbler with a vegan sour cream, made with raw cashews and again, the Silk soy milk. I love how versatile unsweetened non-dairy milks are! You can find Silk near you using their store locator, and follow their newsletter for coupons and product updates.
Now, to the recipe!
Savory Tomato Cobbler with Cheddar Chive Biscuits
Creamy Tomato Filling
- 1 teaspoon high-heat cooking oil
- 1/2 cup diced white onion
- 2 cloves garlic minced
- 1 1/2 cups chopped hearty greens like kale or collards
- 14- ounce can diced fire-roasted tomatoes
- 2 1/2 tablespoons tomato paste
- 15- ounce can white beans drained and rinsed*
- 1 cup Silk Plain Unsweetened Soy Milk
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/4 teaspoon ground pepper
- Optional: a pinch of crushed red pepper
Cheddar Chive Biscuit Topping
- 3/4 cup unbleached all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 cup vegetable shortening
- 1/4 cup vegan cheddar shreds
- 2 tablespoons diced chives
- 1/2 cup Silk Plain Unsweetened Soy Milk
- Vegan Sour Cream
- Diced Chives
- Preheat oven to 425F and set aside an 8-inch x 8-inch, 10-inch oval baking dish, or something similar.
- In a large saute pan, warm oil over medium heat. Add onions to pan and sauté for 3-5 minutes, or until translucent. Add garlic and greens to the pan, sautéing until greens have wilted and reduced in size.
- Next, add diced tomatoes and tomato paste to pan, bringing to a simmer and stirring to dissolve paste. Then, place white beans, soy milk, basil and oregano into the pan, bringing to a simmer, then adjusting heat to medium-low.
- Cook for 10 minutes, stirring occasionally, while you prepare biscuit topping. Near the end of the ten minutes season with salt, pepper and red pepper, to taste.
Biscuit Topping & Assembly
- In a large mixing bowl, sift all-purpose flour, whole wheat flour, baking powder, salt and ground pepper together. Add shortening to dry mix and use a fork or pastry cutter to cut the fat into the flour until it is in pea-sized pieces.
- Next, fold vegan cheddar shreds and chives into flour mixture until combined. Stir non-dairy milk into dough, and fold together until there are no dry spots- but do not over mix.
- Place tomato filling into baking dish, and place 2-tablespoon-sized scoops of biscuit dough evenly over the top of it. Spray lightly with cooking oil and place in oven, to bake for 30-35 minutes, or until the biscuits have raised and are golden-brown in color.
- Allow dish to cool on rack for 10 minutes before serving. Serve with dollop of vegan sour cream and diced chives, or not. I won't judge either way! 😉
Recipe Notes*Save the liquid you drain from the beans and make a recipe using aquafaba! Keeps in the freezer, as well.
Other ideas for your Savory Tomato Cobbler:
- You could try a cornbread topping, instead of biscuits, like my Cornbread Pot Pie!
- Use fresh basil and sun-dried tomatoes in the biscuits, for a truly Mediterranean-flavored dish.
- Lastly, make this with your favorite chili recipe as the filling. I love the Tempeh Stout Chili from Vegan Bowl Attack!
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