Vegan Pumpkin Sage Pot Pies
Servings: 6
Calories: 391kcal
Ingredients
For the filling:
- 2 Tbsp olive oil
- 1 white onion
- 2 cloves garlic minced
- 1/4 cup corn starch
- 2 1/4 cups low-sodium vegetable broth
- 1/4 cup unsweetened almond milk
- 1 carrot peeled and diced
- 2 russet potatoes peeled and diced
- 1 parsnip peeled and diced
- 2 whole bay leaves optional // or sub thyme
- sea salt
- black pepper
For the dough:
- 3/4 cup unsweetened almond milk
- 1 tbsp lemon juice
- 2 1/4 cups whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 1 pinch ground cinnamon
- nutmeg
- 4 Tbsp unsalted vegan butter
- 1/4 cup pumpkin puree
- 3 Tbsp fresh sage roughly chopped
Instructions
- Preheat the oven to 425 degrees.
- In a medium bowl, whisk together 3/4 cup of almond milk with lemon juice. Let sit for 5 minutes to allow some curdling. Then whisk in pumpkin puree.
- In a large bowl, mix the dry ingredients for the dough. Cut cold butter into the mixture until well combined. Mix in chopped sage.
- Stir in the pumpkin mixture, a little at a time, until lightly combined. It should be lightly sticky.
- Turn out onto a lightly floured surface, dust with flour, knead lightly a few times. Gently press down until about an inch thick. Using a small glass or a dough cutter, cut out the biscuits.
- Bake for 13-17 minutes or until fluffy and golden brown. These take a little longer to bake than traditional biscuits because the pumpkin adds extra moisture.
- In a non-stick skillet, saute onion, garlic, and a pinch of salt for 5-7 minutes. Then whisk in corn starch and the vegetable broth.
- Stir in almond milk, diced vegetables and bay leaves. Simmer for about 10 minutes to thicken. Thicken with more cornstarch if needed.
- Take out the bay leaves and transfer the filling into an 8×8 baking dish or a 9-inch round pie plate.
- Top with unbaked biscuits and brush the tops with melted vegan butter. Place on a baking sheet, and bake about 15-20 minutes, until the biscuits are golden. Let cool slightly before serving.
Nutrition
Calories: 391kcal | Carbohydrates: 62g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Sodium: 881mg | Potassium: 851mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3475IU | Vitamin C: 12mg | Calcium: 202mg | Iron: 3mg
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!