Tomato Cobbler + Herb Cheese Biscuits

This vegan tomato cobbler with herb cheese biscuits, brings the lush and bright taste of summer to your table year round.

I don’t know about you, but I love cobbler. I had never heard of savory cobbler until a couple of years ago, but as soon as I saw it I knew I had to veganize it.

Tomato Cobber + Healthier Fruit Cobbler

Well, I ended up changing it completely. The one I came across was more of a soup with drop biscuits. This definitely is not soup- it’s cobbler.

Ok, I know I almost always say this, but… let’s get started.

I guess I could talk about something else, before I get to the food, but I really like talking about food. haha

First, we are going to talk about the filling. You have a variety of ways to make this.

You can use cherry, grape, or large tomatoes chopped up. Diced canned ones are also an option.

I have actually used all in one tomato cobbler. Makes for a really nice texture and taste.

FYI- always slice even the teeniest tomato in half. Otherwise they burst with really hot juice, when you bite into them.

(And it usually sprays you and everyone around you. oops and ouch)

We did not get much rain this year, so maybe that’s what our tomatoes had less tender skin.

If yours are like that too, cooking them for 5 to 10 minutes will help. (You can skip this step for canned or very overripe ones.)

Also, I love adding basil, fresh or dried, to the filling. You can omit it though, because you already have herbs in the biscuits.

Just know that basil lends a meaty, sausage-like flavor to baked and cooked dishes, so it tastes great in the filling.

Yah, it time for the cheese biscuits!

You can use whatever type of shredded non-dairy cheese you like. I used mozzarella.

Here are the two brands that I favor for this tomato cobbler: Follow Your Heart and Violife.

They complement, versus overpowering the dish.

Note: Helpful post on vegan dairy substitutes.

The photo above shows basically what it should look like, right before you add the milk and cheese. You want it crumbly, not mushy.

This really isn’t a fussy biscuit. If you don’t have a pastry cutter, you can use a fork or your fingers.

Here is what it looks like after you stir in the milk and cheese. It should be sticky and somewhat firm, but not stiff.

Then all you do is place scoops of the biscuit dough on top of the filling, bake, and voilà you have a savory tomato cobbler with herb and cheese biscuits.

Looks fancy, but it’s simple to make. It’s also healthy, vegan, and perfect year round. Enjoy!

Vegan Tomato Cobbler with Herb Cheese Biscuits

Print Recipe

Serves: 4-6 servings Cooking Time: 1 hour including prep

Ingredients

Filling:
3 to 4 tablespoons cornstarch (4 for juicy tomatoes)
1/4 teaspoon dried basil, or 2 small leaves minced
1 medium sweet onion, diced
2 garlic cloves, minced
2 pounds tomatoes, cut into 1 inch chunks
OR 2 pounds cherry or grape tomatoes, sliced in half
OR 2 (14.5 ounce) cans diced tomatoes, drained
salt & pepper to taste
Topping:
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/8 teaspoon dried sage
1/2 to 1 teaspoon salt, or to taste*
1/3 cup non-dairy butter, cut into small pieces
2/3 cup plain non-dairy milk (I used oat milk)
1/4 cup shredded non-dairy cheese

Instructions

Preheat oven to 350 degrees F.

Coat a 2 1/2 quart or 11 cup baking dish dish with non-stick spray; set aside.

Filling: In a small bowl, whisk the cornstarch basil (if using dried basil), together; set aside.

Heat 1 tablespoon of oil in a large skillet, over medium heat.

Cook the onions for 5 minutes, stirring often, and then add the tomatoes and basil (if using fresh basil).

Cook for an additional 5 minutes, gently stirring.

Add the garlic and cook for 30 seconds longer or until fragrant.

Turn off heat and remove skillet from the burner, and season with salt and pepper to taste.

Sprinkle the cornstarch mixture over top, and gently stir until coated.

Scoop the mixture into the prepared pan; set aside.

Topping: Whisk the whisk flour, baking powder, sugar, basil, thyme, sage, and salt together.

Toss in the butter pieces, and stir to coat them with the flour mixture.

Cut the butter into the flour with a pastry cutter (or very lightly rub the butter in with your fingers) until the mixture becomes a little crumbly and the butter forms small clumps.

Add the milk and cheese (if using) and stir with a fork to combine, until dough forms. It should be sticky and somewhat firm, but not stiff.

Using a large ice cream scoop or a 1/4 cup measuring cup, drop balls of dough over the top of the tomatoes.

Leave room for the biscuits to expand. Sprinkle the top of each with some cheese if you like.

Bake 40-45 minutes, or until biscuits are golden brown. Transfer to a wire rack; cool for 20 minutes before serving.