The weather has been absolutely charming in the Midwest. En route to the grocery store Monday, I nearly pulled over to snap pictures of the neon red, orange and yellow leaves creating a technicolor funnel over the street. Breathtaking.
I could go on and on about fall. But instead, I’ll share this very fall-appropriate recipe that’s totally comforting and utilizes my new love, Pumpkin Sage Biscuits.
You guys loved these 1-Hour Vegan Pot Pies so much I knew a variation was in order. These vary from the original in two ways:
1. The veggies scream fall: parsnips, carrots, potatoes and kale. Yum.
2. They’re topped with these tender, savory Pumpkin Sage Biscuits for an earthy, autumnal twist.
These two changes make a slight but noticeable difference in flavor and color, while still maintaining that quintessential creaminess pot pies require. I think I’m in love.
What’s more? These little gems are simple, requiring just 10 ingredients (plus the biscuits) and 1 hour from start to finish. That’s my kind of (vegan) dinner.
What do they taste like? Fall perfection. They’re:
Infused with pumpkin and sage
Loaded with fall veggies
John and I devoured these and enjoyed our extra biscuits on the side with vegan butter and maple syrup. That’s my idea of a perfect fall meal: Something savory and comforting followed by something sweet; always something sweet.
I hope you all enjoy these as much as the originals! And if you do, be sure to let us know by leaving a comment or sharing it on Twitter, Instagram or Pinterest. Thanks for following along and supporting what we do! We kind of love you guys. Happy fall!
- 2 Tbsp olive oil
- 3/4 cup chopped onion (~1/2 large onion | white & yellow are best, but red works too)
- 2 cloves garlic, minced
- sea salt and black pepper
- scant 1/4 cup unbleached all purpose flour (or sub other thickener of choice)
- 2 1/4 cups veggie broth (vegan friendly, such as Orrington farms)
- 1/4 cup unsweetened plain almond milk (optional)
- 2 cups diced fall vegetables (such as carrot, parsnip, potato, kale | fresh or frozen)
- 2 bay leaves (optional | or sub thyme)
- 1 batch Best Damn Vegan Biscuits, Pumpkin Sage Biscuits, or sub store-bought vegan-friendly biscuits, pie crust, or puff pastry (you will likely have 2-3 leftover biscuits if making 1 full batch)
- Preheat oven to 425 degrees F.
- Add 2 Tbsp olive oil to a large saucepan over medium heat, then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
- Add the flour and stir with a whisk, then slowly whisk in the broth.
- Add almond milk, potatoes, parsnips, carrots, bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 2-3 tsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes, then repeat if necessary.
- While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
- Once the sauce is thickened, add the kale and cook for 3 minutes more. Taste and adjust seasonings as needed, adding more salt and pepper if desired.
- Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or an 8×8 baking dish.
- Top with unbaked biscuits and brush the tops of the biscuits with melted vegan butter. Set your ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-18 minutes). Let cool slightly before serving. See notes for make ahead/freezing instructions.
*Nutrition information is a rough estimate for 1 of 6 pot pies with biscuits.
*If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees and cook until the biscuits are golden brown and the mixture is bubbly – roughly 25-30 minutes.