Vegetable Stew and Biscuits | Vegan Nook

Ingredients

• 4 cups of hot water
• 3 tablespoons Better Than Bouillon, No Chicken Base
• 12 tablespoons vegan butter (we use Miyoko's Organic Cultured Vegan Butter)
• 1 medium yellow onion, chopped
• 3 ribs of celery, diced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 2 cups potato, peeled and diced
• 4 cups of frozen mixed vegetables: peas & carrots
• 1/3 cup non-dairy milk
• 1/2 teaspoon dried thyme
• 1 tablespoon dried (or 1/8 cup fresh) parsley
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 8 tablespoons cold butter (we use Miyoko's Cultured Vegan Butter)
• 3/4 cup non-dairy milk
• 2 tablespoons dried parsley (or 1/4 cup fresh) chopped