Vegan Pumpkin Pot Pie

With the holidays swiftly approaching, it seemed like the right time to come up with a main entree that tastes like Thanksgiving, but could be easy enough to enjoy throughout the fall and winter season. And thus, I was inspired to create this savory vegan pumpkin pot pie recipe with soy curls (or cannellini beans), carrots, celery, and topped with flaky biscuits. It’s a hearty, delicious instant classic!

This recipe serves ~6-8.

A few things…

• For this recipe, you can use soy curls or cannellini beans. I preferred the soy curls, because they add to the overall texture. If you don’t have access to them, have a soy allergy or the like, the cannellini beans will do the trick.

• I used Immaculate Baking Company’s Organic Flaky Biscuits in a can. You can use your favorite brand of store bought vegan biscuits or you can make your favorite recipe. The recipe will instruct you to bake them separately from the pie, so if they need to cook at a temperature higher than this recipe, it’s no biggie.

• While testing this recipe, I discovered that baking it with the biscuits on top could be a real gamble. Depending on the biscuit brand or personal recipe, it could seriously throw off the timing on the cook and how well the biscuits turned out. To make sure the biscuits are perfectly cooked through every time, I like to bake them separately and add them to the top of the pot pie at the very end. This guarantees a more consistent bake time on the pie and fully baked biscuits every time.

• No large cast iron skillet? Don’t sweat it. Just make the filling in a regular skillet and then, spoon it into a large casserole dish. Bake in the oven. It’s all good.

Please enjoy! And discover other UVK recipes, like Vegan Biscuits and Gravy, Mushroom Lentil Pot Pie, Vegan Whole Wheat Biscuits, Vegan Pumpkin Soup, Vegan Tofu Pot Pie, Vegan Pumpkin Bread, Kale and Cannellini Bean Soup and more.

Vegan Pumpkin Pot Pie

1 cup dehydrated soy curls (OR 15.5 ounce can of cannellini beans, drained and rinsed)

1 can of store bought vegan biscuits (I used Immaculate Baking Company’s Organic Flaky Biscuits – see notes above)

3 Tbsp vegan butter

1 large yellow onion, small dice (OR ~2 cups small dice yellow onion)

3 garlic cloves, finely chopped

2 celery stalks, diced (OR ~1 cup diced celery)

2 carrots, diced (OR ~1 cup diced carrots)

½ tsp dried thyme

¾ tsp rubbed sage

½ tsp dried rosemary

Black pepper, to taste

½ tsp garlic powder

½ tsp onion powder

3 cups fake chicken broth

1 Tbsp nutritional yeast

1 Tbsp cornstarch + 1 Tbsp water

15 ounce can of pumpkin puree

Salt, to taste (I added ~¼ tsp)

Finely chopped parsley, to top – optional

1. If you are using soy curls, add them to a mixing bowl and fill it with water until they are fully submerged. Set aside.

2. Bake the biscuits according to their directions (OR follow your favorite vegan biscuit recipe and bake those). Remove from oven and set aside.

3. While the biscuits are baking in the oven, we’ll get to work on the filling for the vegan pumpkin pot pie. In a large cast iron skillet, add the vegan butter, onions and a dash of salt. Sauté over medium-low heat for ~7 minutes or until the onions are golden.

4. Add the garlic, celery, and carrots. Sauté an additional 3 minutes. Then, add the thyme, sage, rosemary, black pepper, garlic powder and onion powder. Continue stirring around for ~3 more minutes.

5. Squeeze out the soy curls, and then, add them to the skillet. Pour in the broth and stir in the nutritional yeast. Bring it to a low simmer, and then, cover it for 10 minutes.

6. Mix the cornstarch with the water in a little bowl. Pour it into the skillet with the vegan pumpkin pot pie filling. Stir until it thickens a bit. Then, stir in the pumpkin puree. Taste and adjust seasonings, if needed (more salt?).

7. Bake uncovered at 350º F for 20-25 minutes or until it’s nice and bubbly. Remove from the oven. Arrange the baked biscuits on the top of the vegan pumpkin pot pie. Sprinkle with parsley. Serve.