Vegan Pumpkin and Potato Stew with Rosemary Biscuits
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!
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
Short on time? You can use store-bought biscuit dough instead. It won't be the same without the rosemary, and I think homemade biscuits are less greasy than the pre-made kind, but it will still be very delicious! Plus many store-bought versions like Pillsbury's Grands happen to be vegan! I would bake them separately and add them on top of each bowl when serving.
Want a crispier biscuit? If you've ever had chicken and dumplings, you know that part of the deliciousness is that the underside of the biscuit or dumpling soaks up all of that delicious gravy, and the same is true here. But if you'd prefer a crispier biscuit, you can bake the biscuits separately while the stew simmers on the stove (This also eliminates the need to put the stew in the oven and will save about 30 minutes of total cooking time) Simply brush the top of the biscuits with melted butter or some almond milk and bake at 375 until the biscuits are golden brown, should be about 30 minutes. Then place one on top of each bowl of stew.
Keep this Rosemary Buttermilk Biscuits recipe on hand to use separately for savory breakfast sandwiches or to serve along side an upcoming holiday meal. Just roll the dough a bit thicker and cut into 6 circles instead of 8.
Can't find pumpkin? You can use butternut squash instead.
Confused about miso? I use a mild miso paste, sometimes labeled mellow. The one I use most often is made from chickpeas but there are great soy or rice-based versions available that work very well too!