Veggie Hot Pot with Biscuit Topping
[Vegan]

Vegetable Filling:

• 1 to 2 tablespoons avocado or extra-virgin olive oil
• 3 to 4 shallots, peeled and diced
• Sea salt
• 2 teaspoons brown rice syrup
• 6 to 8 Brussels sprouts, trimmed and halved
• 1 small rutabaga, cut into 1-inch dice
• 1 small (or 1/2 medium) butternut squash, seeded, cut into 1-inch dice
• 1 cup whole peeled cooked chestnuts
• Organic soy sauce, to taste
• 3 to 4 tablespoons arrowroot powder

Biscuit Topping:

• 1 1/2 cups whole wheat pastry or sprouted wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon dried basil
• 1/2 teaspoon baking soda
• Pinch sea salt
• 2 tablespoons avocado oil, plus more for brushing biscuits
• 1/4 cup coarsely minced walnut pieces
• 1/2 cup unsweetened almond, oat, or soy milk