Savory Winter Cobbler

December 6, 2016

Savory Winter Cobbler by Faring Well #vegan

It’s during this same time each year when I crave a bowl of something extra cozy and reminiscent of my childhood. Last year it was my meatless meatballs with marinara, and this year it is this cozy hybrid of a veggie pot pie and savory cobbler. I couldn’t choose just one, so I morphed them together into my new favorite winter comfort food. I know we don’t officially step over the winter threshold for a few more weeks, but the markets are already starting to show signs of the dwindling autumn crops and heaps of sturdy winter vegetables. I wanted to create a cozy meal that used the basic-of-the-basics ingredients, yet with one spoonful left my taste buds dancing in the deep and satisfying flavor this combination yields. It’s amazing how a few staples can turn into something so amazing.

The creamy filling is studded with sautéed onions and carrots, broccoli, navy beans, and plenty of dried rosemary. The garlic in the sauce makes it taste rich but not heavy, and the corn and sage biscuits are flaky melt-in-your-mouth delicious. The olive oil is the key to the “buttery” biscuit flavor here, so make sure to buy a high quality extra virgin variety. I could devote paragraphs to this meal, but think it would be best for you to taste firsthand. It comes together quick, despite the lengthy looking instructions, and is really a snap.

A second motivator to create this dish came from a handful of cookie tests I wrapped up last week. I needed something simple and comforting to balance the sweet triumphs I found myself nibbling on pretty consistently. And hear me, I don’t feel bad one bit for my nibbles. I actually made myself sit and eat a plate of cookies each time I had a “win” with a recipe. In order to allow myself to really enjoy them to the fullest, and then move on to the next. It’s been wonderful, and it is truly a gift once you learn the ropes of baking with real, whole food ingredients. Cookies filled with whole grain flours, coconut oil, and natural sweeteners that leave you feeling satisfied and good (not depleted) are what treats are all about, yes? They need to be sweet, they need to taste decadent, and they have no need to be filled with less-than-stellar ingredients to achieve any of this.

I’m so grateful for those who opened my eyes to this wholesome sweets world, and am equally as grateful to get to share my wins in this department with you here. Stay tuned for those cookie recipes next week (I can hardly keep my pants on I’m so excited) and in the meantime, cozy down with a pot of this veggie goodness that is sure to make you feel warm and happy.

On a non-recipe note, I hope you are having the most wonderful and joy-filled holiday seasons so far. Scott and I were a pair of happy kids celebrating five years of marriage this last weekend (woot woot!) and kept it simple in order to save up for a fun trip in January, to enjoy it fully after the holiday hustle. Stay tuned for fun details there, and have the loveliest week friends – December is here and this “reflective” season each year brings me all sorts of joy. I hope it does for you too. – xx

Savory Winter Cobbler by Faring Well #veganSavory Winter Cobbler by Faring Well #veganSavory Winter Cobbler by Faring Well #veganSavory Winter Cobbler by Faring Well #veganSavory Winter Cobbler by Faring Well #veganSavory Winter Cobbler by Faring Well #veganSavory Winter Cobbler by Faring Well #veganSavory Winter Cobbler by Faring Well #veganSavory Winter Cobbler by Faring Well #vegan


SAVORY WINTER COBBLER
Makes 4 to 6 servings.

filling
quality olive oil, for cooking
1 cup diced yellow onion
2 large carrots, diced
2 teaspoons dried rosemary
sea salt, to taste
4 to 5 cups chopped, fresh broccoli florets
1 cup cooked navy beans

sauce
2 cups cooked navy beans
2 cloves of garlic, crushed
1/2 teaspoon sea salt
2 cups vegetable broth

biscuits
1 cup spelt flour (light or whole)
1/4 cup organic yellow corn flour
1/2 teaspoon baking soda
1 teaspoon sea salt
2 tablespoons fresh sage leaves, finely chopped
1 garlic clove, grated (or 1/4 teaspoon garlic powder)
1/4 cup quality olive oil
1/4 cup plain plant milk
1 teaspoon apple cider vinegar

Begin by making the filling. Add a few glugs of olive oil to the bottom of a large pot on the stove, preferably oven proof for easy cooking/transferring to the oven for the final bake. (I use this cast iron dutch oven by Staub). Heat to medium and add the diced onion. Add the diced carrot as well and toss to coat. Let the onion and carrots cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent and carrot slightly softened. Add the rosemary and sea salt (I add a half teaspoon, but go easy “to taste” if you’d prefer). Let continue to cook on medium, medium-low heat while you blend the sauce.

Combine the ingredients for the creamy sauce in an upright blender. Puree on high until silky smooth. Add the remaining whole navy beans, chopped broccoli florets (small 1-inch pieces, think bite size), and the blender sauce to the pot on the stove. Stir well and press down the filling using the back of a spoon. If the liquid reaches the top of the vegetables the proportion is right, if it is below – add enough vegetable broth to just reach the top of the vegetables. Make sure to stir well. Leave the pot on the stove over medium heat to cook for an additional 8 to 10 minutes while you make the biscuits.

Pre heat the oven to 400F.

For the biscuits, add the dry ingredients and sage to a medium mixing bowl and stir. Add the olive oil and stir well. Add the plant milk and apple cider vinegar and continue to stir until the dough comes together. It will thicken nicely once mixed well. Turn out the dough onto a floured work surface and pat out to a circle about 3/4 to 1 inch thick. Cut out your desired number of biscuits (I did 6 biscuits, about 3.5 inches wide). Re-patting out extra dough to get them all shaped as needed.

Give the bubbling filling on the stove one more good stir before pressing it down with the back of a large spoon. Place the biscuits evenly on top and bake, uncovered, in the oven for 20 to 25 minutes. The cobbler is done when the biscuits are nice and brown on top. Let cool for a few minutes on the counter before serving. Enjoy hot, and keep leftovers in a glass container in the fridge. This reheats well the next day after a few minutes of re-heating in the oven. Best if eaten within 2 days.


NOTE: I use this 2.75 quart Staub cast iron dutch oven for easy stove-to-oven transferring in this recipe. If you do not have one of similar size to move from one to the other, feel free to transfer your filling after cooking to a suitable oven-safe dish and proceed with the rest of the instructions.

36 Comments

  • Reply Karlie December 6, 2016 at 8:57 am

    Oh my gorgeous! I willl be making this! Thank you xo

  • Reply valentina | sweet kabocha December 6, 2016 at 9:31 am

    Hiding a ton of healthy ingredients under a flavorful and delicious layer of scones looks like a perfect idea for picky husbands :P

    • Reply Faring Well December 10, 2016 at 5:52 pm

      Heck to the yes girl. And it worked with mine! ;)

  • Reply Sarah | Well and Full December 6, 2016 at 9:37 am

    I’m soooo excited for the cookie recipes you’ll be posting soon!! I remember when I first went vegan, your blog was one that I always came back to because I loved your cooking ethos… no refined sugar, wholesome ingredients, and above all – deliciousness. ;)

    • Reply Faring Well December 10, 2016 at 5:53 pm

      Sarah, this makes me so happy! Thank you sweet friend! So stoked to share them all with you so soon. Eeee! xo

  • Reply Maya | Spice + Sprout December 6, 2016 at 10:39 am

    Jessie! Such gorgeous photos, girl! This recipe is quickly becoming a contender for my contribution to Christmas dinner – it looks perfect <3

    • Reply Faring Well December 10, 2016 at 5:53 pm

      Such a compliment right there, Maya, thank you! You are too too sweet. Hope you are having the best Christmas season! <3

  • Reply Emily | Gather & Dine December 6, 2016 at 11:15 am

    I always love and learn so much from reading about your vegan versions of old classics. I’m never disappointed when I come to your site, Jessie! Your olive oil biscuits with those little bits of sage are delightful and I’m sure go so well with that veggie and bean filling. Hooray again for 5 years and for being able to look forward to some time off soon in January!

    • Reply Faring Well December 10, 2016 at 5:55 pm

      Aw Emily, thank you! That means so much, and is truly appreciated. They always feel like big wins when they come out just right <3. And thank you for the 5 years mark too! So excited for the rest of our lifetime. Happy Christmas to you and your family friend! xo

  • Reply Heidi December 6, 2016 at 6:47 pm

    I have to comment on your photo’s, just stunning!!!! Each one just pulls you into the recipe.
    Thanks for sharing!

    • Reply Faring Well December 10, 2016 at 5:56 pm

      Heidi this is so sweet of you to take the time to comment to say! And means a lot to the girl on the other side of this screen! xx

  • Reply Chelsey @ Chelsey Crafts December 6, 2016 at 9:37 pm

    I can’t get over your photography! So good :)
    Pure comfort food.

    • Reply Faring Well December 10, 2016 at 5:56 pm

      You’re too sweet Chelsea, thank you so very much! <3

  • Reply christine dugdale December 7, 2016 at 8:24 am

    I’ve always loved a good, tasty cobbler – and this looks great:) I’ve never made a sauce with blended beans before, so this will be a first for me – it certainly looks good in the photos! Thank you:)

    • Reply Faring Well December 10, 2016 at 5:57 pm

      Thank you Christine! So kind of you. I hope if you try it that you love the combo too!

  • Reply Brooke @ Chocolate + Marrow December 8, 2016 at 10:51 am

    This looks so warm and cozy, Jessie! I’m a sucker for a good cobbler :)

    And happy happy anniversary to you and Scott! Welcome to the 5-year-marriage club, it’s a good one ;) xoxoxo

    • Reply Faring Well December 10, 2016 at 5:58 pm

      Aw thank you sweet Brooke! Wish I could share a bowl with you now. So stoked to be the in the 5 year club with you, woot woot! Following in your footsteps. Is living on a boat in the caribbean next for us?! ;)

  • Reply Connie December 9, 2016 at 3:55 pm

    Just found you via the OhSheGlows Instagram takeover and I am so excited to see this recipe! My daughter loved potpies before we went plant-based, and misses them. Can’t wait to make this for her.

    • Reply Faring Well December 10, 2016 at 5:59 pm

      I’m so happy to have connected with you Connie! Angela is the best, it was so neat getting to contribute to her feed. Thank you for taking the time to comment here, and I really truly hope that you get to make and love this (or another) recipe soon too!

  • Reply Jess @Nourished by Nutrition December 10, 2016 at 11:45 am

    As you know, I made this cobbler this week and it was SO GOOD! Yes, all caps are completely necessary because it was that amazing! (Anyone else who reads this, seriously, stop what you are doing and go make this cozy dish!!) I’m so happy I decided to make this, finally getting out of my box. Little steps make big progress. Now I just can’t wait for these cookie recipes you keep teasing us with! That being said, I should let you know that I’m incredibly jealous that Jeannette got to taste test those peanut butter cookies…thank you Instastories. But eeek I can’t wait! xx Jess

    • Reply Faring Well December 10, 2016 at 6:01 pm

      Jess! You are THE best. Not sort of, not kind of, but THE best. You totally nailed it with the cobbler too and loved you sharing it with me! Thank you for this entire comment, making me smile ear to ear. Super appreciate and adore you, and am so flipping excited to share those cookies recipes with you so soon. xxxooo

      Ps. Wish I could have dropped some of those cookies on your doorstep too!

  • Reply Rachel @ Baking Up Bliss December 10, 2016 at 7:42 pm

    I just made this for my family and it was FANTASTC! I had a sweet potato on it’s last leg so I threw it in too, it worked really well. This was the first time I’ve made a bean-based sauce, and I was a bit doubtful, but I was so happy with how it turned out, I’m going to have to try that in another dish. Added to my recipe box!

    • Reply Faring Well December 11, 2016 at 10:46 pm

      Aw Rachel, this made me so happy to read! Thank you for trusting my recipe enough to make, and for taking the time to write me this note here and let me know how it turned out! I’m so glad you enjoyed it too <3 and yay for discovering a new love for creamy sauces made with beans! <3

  • Reply Shelley December 11, 2016 at 9:45 am

    Oh yum – this totally screams comfort food, and is exactly what I’m craving these days. Love the idea of a savoury cobbler Jessie – totally genius! xx

    • Reply Faring Well December 11, 2016 at 10:46 pm

      Sheesh, thank you Shelley! I’m glad you like the recipe. Hope you’re staying warm and enjoying this season friend! xx

  • Reply Marta @ What should I eat for breakfast today December 11, 2016 at 11:51 pm

    Happy anniversary! I love the recipe, so original, will try it for sure :)

    • Reply Faring Well December 12, 2016 at 8:11 am

      Aw thank you Marta! That means tons coming from you, your recipes are always so cozy and beautiful <3

  • Reply CakeSpy December 12, 2016 at 5:24 am

    OMG. This looks like the absolute most delicious and cozy thing I’ve seen as of late!!! I’ m instantly obsessed with the idea of savory cobbler.

    • Reply Faring Well December 12, 2016 at 8:12 am

      Thank you tons girl! I’m so glad it is speaking to your comfort-food-soul too ;) xo.

  • Reply Melo December 14, 2016 at 6:58 am

    Hi Jessie! Made this yesterday, sooooooo good, you nailed it as usual! Perfect for the time of the year, all I wanna do now (yeah I just had it again for lunch) is settle down on my couch, have a nice cup of tea and watch a Christmas movie with my bud. Comfort food at its best, and healthy too, what else? :) xoxo

    • Reply Faring Well December 18, 2016 at 8:13 am

      Oh Melo! I’m so happy to hear! Thank you for trusting my recipes and writing me to let me know how it went here <3 just makes my day! I hope you had the coziest time enjoying your leftovers and watching Christmas movies - that sounds like total perfection! Merry Christmas to you - XO

  • Reply Taylor December 29, 2016 at 10:38 pm

    Just finished devouring this meal after making it for my family and some visiting family. It was a big hit and pure deliciousness, not a big surprise since all your recipes are! <3 also made your butternut squash risotto for a Christmas dinner side, which also went over immensely well. :)

    • Reply Faring Well January 2, 2017 at 8:37 am

      Taylor! No way. This is so wonderful to hear <3 thank you for trusting me with your holiday recipes and for taking the time to write me this here! Happy New Year to you - XO.

  • Reply Janey January 2, 2017 at 9:01 am

    This looks delicious! Do you think I could use regular flour, or perhaps whole wheat flour, in place of the spelt flour? And for corn flour, I wonder, is it okay to use corn meal? I’m excited to try this!

    • Reply Faring Well January 2, 2017 at 9:10 am

      Hi Janey! I’m so happy to hear you’re excited to make this recipe, it is one of Scott and I’s favorites to date. As for the fours, I would think the whole wheat flour should do well – you may need to adda bit more if the dough is too sticky, since spelt flour is more absorbent. And as for the corn meal, if it is a fine corn meal – if not I would recommend pulsing it in a food processor until fine in order to make the texture for the biscuits the best. Super hope you get to make and enjoy this one soon Janey! Happy new year!

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