The Midwest has had beautiful weather. On my way to the supermarket on Monday, I almost pulled over so that I could take pictures of the red and orange leaves, creating a technicolor cone over the street. Breathtaking.
I could talk about autumn for hours. Instead, I will share this recipe for a very comforting fall treat that uses my new favorite, pumpkin sage biscuits.
These 1-Hour Vegan Pies were so popular that I knew it was time to make a variation. The original is different in two ways.
1. Parsnips, carrots, and potatoes are all fall vegetables. Yum.2. These tender, savory Pumpkin Sage Biscuits add a fall twist to the dish.
The two changes will make a subtle but noticeable difference to the flavor and color of your pot pie while maintaining the quintessential creamy texture that is required. I think I am in love.
John and I ate these, and we enjoyed the extra biscuits with vegan butter and syrup. This is my perfect fall meal. Something savory, comforting, and sweet.
I hope that you enjoy them as much as they were originally! If you like it, please let us know. You can leave a comment or share the video on Twitter or Instagram. We appreciate you following us and supporting our work! You guys are pretty awesome. Enjoy the fall!
Ingredients
- 2 Tbsp olive oil
- 1/4 cup chopped onion (white and yellow are best, but red will work too // 1/2 large onion yields about 3/4 cup or 120g)
- Two cloves of garlic (minced).
- Black pepper and sea salt
- 1/4 cup all-purpose unbleached flour (or substitute other thickener).
- 2 1/4 cups vegetable broth ( homemade or purchased)
- 1 cup plain unsweetened almond milk
- Fresh or frozen, 2 cups of diced fall vegetables such as parsnips, carrots, potatoes, kale, etc.
- Two bay leaves whole ( optional or substitute thyme).
- You can make 1 batch of Best Damn Vegetarian Biscuits or Pumpkin Sage Biscuits or substitute store-bought vegan biscuits, piecrust, or puff pastries (you’ll likely have leftover biscuits after making a full batch).
Instructions
- Preheat oven to 425 degrees F (212 C).
- Add olive oil in a large pan over medium heat. Stir in the onion, garlic and salt. Cook for 7 minutes or until soft.
- Add the flour, whisk it with a fork, and then add the broth.
- Stir in the almond milk (optional), parsnips and carrots. Stir until mixture thickens (about 10 minutes). If the mixture still seems too thin, add 2-3 tsp of flour to 1/2 cup broth (as per original recipe // adjust for batch size). Add the flour back to the pot. Repeat if needed after a few moments.
- Prepare biscuits (if you are using them) while the sauce thickens. Cut out and leave unbaked. Set aside.
- Add the kale to the sauce after it has thickened and continue cooking for another 3 minutes. Seasonings can be adjusted by adding more salt or pepper as desired.
- Discard the bay leaf and divide it evenly between five to six lightly greased ramekins or an 8×8 baking pan (as written in the original recipe // adjust the number of dishes or the size if you are changing the batch size).
- Brush the top of the biscuits with melted vegan butter. Set your ramekins onto a baking tray to catch any overflow. Bake until the biscuits turn golden brown and the filling bubbles (about 14-18 min). Let the mixture cool slightly before serving. Notes for freezing and make-ahead instructions.
