Savory slow-cooked pumpkin, mushrooms, and potatoes simmered in creamy vegan gravy and topped with flakey homemade biscuits. Basically Fall in a bowl and SO delicious!
There are some meals that you whip up in flash because it’s a busy day and you gotta eat…but there are other times, especially around this time of year, when it can be nice to take the time to create something really special.
This stew is just that. The base is made of lentils, mushrooms, and hearty slices of potatoes and pumpkin, flavored with onions, garlic, and herbs. Then it’s simmered slowly in a white wine reduction that eventually transforms into a velvety gravy, which infuses each bite with incredible flavor!
Each bowl is topped with a homemade rosemary biscuit which truly takes this meal to the next level because the combination of hearty vegan stew, rich gravy, and buttery, flakey biscuits is unreal.
While it does need some time to simmer away slowly on the stove, this recipe is not difficult. It’s really just a matter of throwing everything in to a large pot and letting it cook for a while. This is the kind of meal that feels homey and rustic, and the process of making it is almost as enjoyable as eating it. Almost!
In the notes below, I’ve included tips on what to do if you’re short on time or can’t find pumpkin. There’s also info about how you can take a little help from the store by using pre-made biscuit dough, so make sure to check that out.
There’s something very cozy about having a stew like this simmering away on the stove on an Autumn evening, and I love how the process of making a meal like this can turn a house – or in my case, my tiny studio apartment in Los Angeles – into a home.
I hope you enjoy!
Vegan Pumpkin and Potato Stew with Rosemary Biscuits
Ingredients
For the Biscuits
- 1/3 cup almond milk unsweetened
- 1 tsp apple cider vinegar
- 1.5 cups flour
- 1.5 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 tsp chopped rosemary
- 6 tbsp vegan butter cold*
For the Stew
- 1 red onion
- 2 pints cremini mushrooms
- 4 cloves garlic
- 2 tsp ground sage
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1 sprig rosemary
- 2 tsp miso paste light, white, or mellow (I use chickpea miso)
- 1/2 cup dry white wine
- 4 tbsp flour
- 3 cups veggie broth low sodium
- 3 yellow potatoes small/medium
- 2.5 cups chopped pumpkin
- 1 15oz can cooked lentils rinsed and drained
- 2 tbsp vegan butter
Instructions
Make the Biscuits
- Start by combining the almond milk and apple cider vinegar. Stir and side aside.
- Then add the flour, baking powder, and salt to a mixing bowl. Stir and set that aside too.
- Then remove the vegan butter from the fridge and cut it into small cubes. It's important that the butter is very cold because cold butter = flakey biscuits 🙂 Add the cubes of vegan butter to the bowl with the flour and mash together with a fork until the mixture resembles sand and no large pieces remain. Next add in the rosemary and curdled almond milk. Using a fork, combine the wet and dry ingredients until a shaggy dough begins to form. Then use clean hands to loosely bring the mixture together into a ball. Don't over mix. Cover and refridgate while you make the rest of the meal.
Prep
- Dice the onions and finely mince the garlic. Wash the musrooms and remove the bottom part of the stem.Then peel the pumpkin and the potatoes and chop into large bite sized cubes. Set everything aside.
Sautee
- Next heat an oven-safe pot to medium high heat. Add the oil and sautee the onions for 2-3 minutes. Break the mushrooms into large pieces and add them to the pot along with the garlic. Lower heat a little if needed. Cook for 2-3 minutes to brown and then add the dried sage, fresh rosemary, salt, and red pepper flakes. Stir and then add the miso and white wine.
Reduce
- Increase the heat to allow the wine cook down for 2-3 minutes, and stir occasionally.
Thicken
- Then add the pumpkin, lentils, potatoes, and veggie broth. In a small bowl, combine the flour with 3 tbsp of water and mix smooth. Stir that into the pot and bring to a boil. Once boiling, reduce the heat to low and cover. Simmer for 20 minutes, stirring occasionally.
Finishing Touches
- Preheat the oven to 375. Roll out the dough between two pieces of parchment paper until it is about 1/4" thick. Then dip a cookie cutter or the rim of a drinking glass into flour and use it to cut 8 round shapes in the dough. Set aside.Finish the gravy by first removing the sprig of rosemary from the stew and discard. Add in the vegan butter and mix well. I often use my wooden spoon to mash some of the pumpkin and potatoes slightly, this helps to thinken the gravy as well. Just a little bit though because you want this stew to be chunky. Then taste the gravy to see if you need to add more salt and adjust as desired. Carefully place the bicuits on top of the stew and transfer to the oven. Bake on the center rack for 35-40 minutes or until golden brown around the edges of the biscuits. Spoon into bowls, top with a biscuit, and enjoy!
Notes
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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This sounds amazing! Sooo excited to try it! What kind of pumpkin did you use? Did you cut up a large one? Or a small pie pumpkin? I’ve only ever used canned, so I have no clue 😅
Author
Hey Amanda, I used a small/medium Sugar Pumpkin. I cut it into large wedges, removed the seeds, then peeled it with a veggie peeler, and cut into cubes 😊 Some varieties of pumpkin are super creamy and delicious, kind of like a sweet potato, and others are kind of watery and stringy when cooked. Sugar Pumpkins, which are related to squash, are great for this 😊
Absolutely amazing! Took a while to make but it was worth it.
Author
Thanks Stephanie! I’m so happy that you liked it! This is one of those Sunday Dinner or “cozy evening in” types of dinners that I love to make during the colder months. So glad you enjoyed it 😊
This stew is INSANELY delicious! I skipped the biscuits because we were already having bread with our meal, and I swapped out the lentils for some field roast apple sage sausage, which went really well with it. But the truth is the stew itself is the star. It’s so hearty and flavorful and comforting. My omni boyfriend also loved it! Will definitely be making this again and again.
Author
Yum!! Love that you added Field Roast Sausages, that’s such a great idea! I’m really glad that you and your boyfriend enjoyed this recipe. That makes me so happy 😊 Thanks for letting me know Sophia!
What kind of white wine do you recommend? I know nothing of wine. Also how much lentils is that if I only have dry lentils?
Author
Hey 😊 I would use a dry (not sweet) white wine like a Chardonnay, Pinot Grigio, or Sauvignon Blanc. For the lentils, I think about 1/2 – 3/4 cup of dry lentils should make make plenty. Maybe try cooking them separately and then adding the cooked lentils to the stew so that you can keep all of the other measurements in the recipe the same. Hope you enjoy!
This was really delicious! I used butternut squash instead of pumpkin, but otherwise followed the recipe exactly. My biscuits were fine but nothing great so I think next time I will use store-bought and sprinkle rosemary on top. Wonderful hearty and warming stew!