Directions

Cut all vegetables in 1-inch (2.5cm) bite-size pieces. Place a baking sheet or aluminum foil on the oven floor to catch any drips.

Place kuzu in a small bowl with the soy sauce and enough of the vegetable broth or water to cover. Set aside.

Heat the oil in a large skillet or saucepan. Add the leek and mushrooms and sauté briefly. Add the carrot and potato. Sprinkle with salt and pepper and stir.

Add the remaining vegetable broth to the pot with kombu. Bring to a boil, then turn the heat down to a slow boil. Cook the vegetables until barely tender, about 5 minutes. Add the broccoli and cauliflower with the peas and the dill. Stir and cook 5 minutes more. Remove kombu. Stir the kuzu to dissolve it and gradually mix it into the vegetables to make a sauce. Transfer the filling to a lightly oiled 2-quart (1.9L) baking dish.

Preheat oven to 350°F (175°C). To prepare the topping, mix the flours with the baking powder and salt. Stir in the oil. Gradually add the soymilk. Stir in a little more flour if necessary. Gingerly shape the dough into a ball. Transfer the dough to a lightly floured surface. Roll the dough out about 1/4-inch (0.5cm) thick to fit the baking dish. Place the dough over the vegetables and tuck it down around the edges. With a fork, poke air vents in the dough.

Bake cobbler until the broth bubbles up around the edges and the crust is golden, about 20 minutes. After 15 minutes, brush the surface with oil and sprinkle a tsp of dill over the top. Return the casserole to the oven to bake 5 minutes longer. Allow to sit 15 minutes before serving.