Step 1

Heat your oven to 350F.

Step 2

Place the flour, thyme, and nutritional yeast flakes, salt and pepper in a large plastic ziplock bag. Shake to mix together. Add the thawed Beefless Tips and shake to coat.

Step 3

Add the vegetable oil to a large pot, over medium heat. Add the flour-coated beefless tips, reserving the leftover flour. Cook the beefless tips until browned on both sides, about 5 minutes. Remove the cooked beefless tips to a plate. Set aside.

Step 4

To the same pot add the chopped onion, carrots, potatoes, celery and cauliflower. Add a little more oil if necessary. Stir together and top with the 2 bay leaves. Cook and stir gently, until the veggies are slightly tender. Pour the remaining flour mixture (from the ziplock baover the veggies and stir to coat.

Step 5

Add the vegetable broth, bring it to a boil and then reduce down to simmer. Continue to simmer until the liquid thickens. Add the frozen corn and peas. Pour into a 9x13 casserole dish.

Step 6

Prepare the biscuit topping by combining the flours, baking powder, baking soda, and salt in a food processor. Pulse to combine. Add the vegan butter. Pulse until the mixture forms small pea-size crumbles. Add the plant-based milk. Pulse to combine. Add the vegan cheese and give it one more quick pulse. This will be a bit sticky.

Step 7

Distribute the topping evenly across the beefless stew in the casserole dish.

Step 8

Place in the oven and cook, uncovered, for 35-40 minutes until the topping is golden brown. Remove from the oven and allow it to cool for 5-10 minutes. Serve warm.