By: Nicole Vranjican

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!

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For the Rosemary Biscuits

• 1/3 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1.5 cups all-purpose flour, plus more for dusting
• 1.5 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 tsp freshly chopped rosemary
• 6 tbsp very cold vegan butter, cut into small cubes

For the Hearty Stew

• 2 tbsp olive oil
• 1 medium red onion, diced
• 2 pints cremini mushrooms, cleaned and quartered
• 4 cloves garlic, finely minced
• 2 tsp ground sage
• 1 tsp kosher salt , or to taste
• 1/2 tsp red pepper flakes, (optional, for a touch of heat)
• 1 sprig fresh rosemary, whole
• 2 tsp light miso paste, (such as white or mellow chickpea miso)
• 1/2 cup dry white wine , (e.g., Pinot Grigio, Sauvignon Blanc)
• 4 tbsp all-purpose flour, for thickening
• 3 cups low-sodium vegetable broth
• 3 small/medium yellow potatoes, peeled and chopped into 1-inch cubes
• 2.5 cups chopped pumpkin , peeled and chopped into 1-inch cubes (e.g., sugar pumpkin, Hokkaido, or even butternut squash)
• 1 15oz can cooked lentils, rinsed and thoroughly drained
• 2 tbsp vegan butter , for finishing the gravy

Part 1: Prepare the Rosemary Biscuits Dough

1. Create Vegan Buttermilk: In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Give it a gentle stir and set it aside for about 5-10 minutes. This mixture will slightly curdle, creating a vegan “buttermilk” which is key for tender, flavorful biscuits.

2. Combine Dry Ingredients: In a separate large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, and kosher salt. Ensure these dry ingredients are evenly distributed, then set this bowl aside.

3. Incorporate Vegan Butter: Take the very cold vegan butter directly from the refrigerator and cut it into small, pea-sized cubes. The cold temperature of the butter is absolutely crucial for achieving those desirable flaky layers in your biscuits. Add these cold butter cubes to your bowl of dry ingredients. Using either a fork, your fingertips, or a pastry blender, work the butter into the flour until the mixture resembles coarse sand, with no large pieces of butter remaining. This step should be done quickly to keep the butter as cold as possible.

   Form the Dough: Next, gently fold in the freshly chopped rosemary. Pour the prepared curdled almond milk mixture into the dry ingredients. With a fork, carefully combine the wet and dry ingredients until a shaggy, somewhat crumbly dough just begins to form. Be very careful not to overmix, as excessive handling can lead to tough biscuits. Briefly use clean hands to gather the mixture into a loose ball. Cover the dough tightly with plastic wrap and refrigerate it while you proceed with preparing the stew. Chilling the dough further enhances its flakiness.

Part 2: Prepare the Stew Components

4. Chop Vegetables: Begin by meticulously dicing the red onion and finely mincing the garlic cloves. Clean the cremini mushrooms thoroughly, removing any tough bottom parts of their stems, then quarter them into uniform, bite-sized pieces. Peel both the pumpkin and the yellow potatoes, then chop them into even, large bite-sized cubes (approximately 1-inch). Ensuring consistency in size helps guarantee that all vegetables cook evenly. Set all of your carefully prepped ingredients aside, ready for the sautéing stage.

Part 3: Sauté and Build Flavor

5. Sauté Aromatics: Heat a large, heavy-bottomed, oven-safe pot (a Dutch oven is ideal) over medium-high heat. Add the olive oil. Once the oil is shimmering, add the diced onions and sauté for 2-3 minutes, stirring occasionally, until they begin to soften and become translucent. Next, add the quartered mushrooms and finely minced garlic to the pot. If needed, slightly reduce the heat to prevent the garlic from burning. Cook for another 2-3 minutes, stirring regularly, allowing the mushrooms to beautifully brown and release their deep, earthy flavors into the pot.

   Season and Deglaze: Stir in the dried ground sage, the whole sprig of fresh rosemary, kosher salt, and the optional red pepper flakes (if you desire a subtle touch of heat). Continue to stir for about 30 seconds to allow the spices to bloom and become fragrant. Then, incorporate the light miso paste and pour in the dry white wine. Stir everything thoroughly to combine, ensuring the miso dissolves completely into the mixture. Increase the heat to medium-high to allow the wine to cook down for 2-3 minutes, stirring occasionally, until the alcohol has evaporated and the liquid has slightly reduced, concentrating the flavors for your gravy base.

Part 4: Simmer the Stew to Perfection

6. Add Remaining Vegetables and Lentils: Add the chopped pumpkin, the rinsed and thoroughly drained cooked lentils, and the cubed potatoes to the pot. Gently stir all the ingredients together to ensure they are well combined.

   Create Slurry and Thicken: In a small, separate bowl, combine the 4 tablespoons of all-purpose flour with 3 tablespoons of cold water. Whisk vigorously until you achieve a perfectly smooth, lump-free slurry. This will be your primary thickening agent. Stir this flour slurry into the pot, ensuring it is fully and evenly incorporated into the liquid. Pour in the 3 cups of low-sodium vegetable broth. Bring the entire mixture to a gentle boil, stirring occasionally to prevent any sticking to the bottom of the pot.

   Slow Simmer: Once the stew is gently boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for at least 20 minutes. Stir occasionally during this simmering period to prevent the stew from sticking and to ensure all the vegetables cook evenly. During this time, the pumpkin and potatoes will become beautifully tender, and the gravy will begin to thicken to a luscious consistency.

Part 5: Finish the Gravy and Bake the Biscuits

7. Preheat Oven & Roll Biscuits: While the stew is simmering, preheat your oven to 375°F (190°C). Retrieve your chilled biscuit dough. On a lightly floured surface or, ideally, between two sheets of parchment paper (to prevent sticking), roll out the dough until it is approximately 1/4 inch thick. Dip a round cookie cutter (or the rim of a drinking glass) into flour to prevent sticking, then use it to cut out 8 round biscuit shapes from the dough. Gently gather any dough scraps and re-roll them to cut additional biscuits if possible, maximizing your yield.

   Final Gravy Touches: Carefully remove the whole sprig of rosemary from the stew and discard it, as its flavor has already infused the dish. Stir in the remaining 2 tablespoons of vegan butter until it has fully melted and is completely incorporated, adding a final layer of richness and a silky sheen to your gravy. For an even thicker gravy and a more rustic, comforting texture, you can use your wooden spoon to gently mash some of the cooked pumpkin and potatoes against the side of the pot. Remember, only mash a little bit; you still want plenty of chunky, satisfying vegetables in your stew.

   Adjust Seasoning: Taste the gravy and adjust the seasoning as needed. You may wish to add a pinch more kosher salt, a fresh grind of black pepper, or even a tiny splash more miso paste to achieve your desired flavor balance.

   Bake with Biscuits: Carefully arrange the cut biscuits directly on top of the simmering stew in the oven-safe pot. Ensure they are somewhat evenly spaced. Transfer the entire pot to the preheated oven and bake on the center rack for 35-40 minutes, or until the biscuits are beautifully golden brown around their edges and cooked through to a light, flaky perfection. Their tops should be slightly crisp and inviting.

   Serve and Enjoy: Once baked, carefully remove the pot from the oven. Ladle generous, steaming portions of the hot, fragrant stew into individual bowls, making sure each serving is gloriously crowned with a homemade rosemary biscuit. Serve immediately and savor every comforting, deeply flavorful bite!

Short on Time? Consider Store-Bought Biscuit Dough: We fully appreciate that making biscuits from scratch isn’t always a feasible option. If you find yourself pressed for time, opting for pre-made, store-bought biscuit dough is a convenient and perfectly acceptable alternative. While these might not possess the exact nuanced rosemary flavor or the distinctive homemade flakiness, they will still be utterly delicious when paired with the rich, savory stew. It’s worth noting that many popular store-bought versions, such as Pillsbury’s Grands, are often accidentally vegan, but always remember to double-check the ingredient labels. For the best texture with store-bought dough, we recommend baking them separately according to their package directions on a baking sheet and then adding them on top of each bowl of stew just before serving, rather than baking them directly on the stew.

For Crispier Biscuits: If your preference leans towards a biscuit with a truly crispy exterior that offers a delightful textural contrast to the soft, gravy-soaked underside (much like the beloved chicken and dumplings experience), consider baking your biscuits entirely separately. This method also conveniently shaves off approximately 30 minutes from the total cooking time, as you won’t need to transfer the entire stew to the oven. To achieve this, simply place your raw biscuits on a baking sheet and bake them in a preheated 375°F (190°C) oven while the stew continues to simmer on the stovetop. For an extra golden and appealing top, brush them lightly with a touch of melted vegan butter or a splash of unsweetened almond milk before baking. They should be beautifully golden brown and crisp after about 25-30 minutes. Once done, place one perfectly crisp biscuit atop each serving of stew.

Versatile Rosemary Biscuits: The recipe for these fantastic homemade rosemary biscuits is truly a keeper and extends far beyond this stew. They are wonderfully versatile and can be utilized in myriad ways to elevate other meals. Imagine them as the foundation for gourmet savory breakfast sandwiches, a hearty accompaniment to any soup, or even as an elegant and fragrant side dish for upcoming holiday gatherings. For a slightly more substantial biscuit, ideal for sandwiches or larger servings, simply roll the dough a bit thicker than 1/4 inch and cut into 6 circles instead of 8.

Pumpkin Substitutions: Should fresh pumpkin be out of season or unavailable at your local market, there’s no need to despair! Butternut squash makes an excellent and highly recommended substitute. Its inherently sweet, earthy flavor and comparable texture blend seamlessly into this stew, maintaining the autumnal essence. You can also successfully use other winter squashes like Kabocha (Japanese pumpkin) or even sweet potato for a slightly different, yet equally delicious and comforting, flavor profile.

Understanding Miso Paste: Miso paste is a remarkable and potent ingredient that lends an incredible depth of umami richness to vegan dishes. For this particular stew, we strongly recommend using a light, white, or often labeled “mellow” miso paste. These varieties offer a more subtle sweetness and are less intense in flavor compared to darker misos, allowing them to enhance the overall taste of the stew without overpowering the other delicate autumnal flavors. I personally favor chickpea miso for its delightful mildness and its soy-free characteristic, but high-quality soy-based or rice-based white miso works equally beautifully. You can typically find miso paste in the refrigerated section of your grocery store, often located near other Asian ingredients or within the health foods aisle.

Pre-soaking Lentils (Optional for Dried Lentils): While canned lentils are used in this recipe for their unparalleled convenience, if you prefer to cook with dried lentils from scratch, you certainly can. Use about 1 cup of dry brown or green lentils. For optimal texture and reduced cooking time, we recommend soaking them for at least an hour (or overnight) before cooking them according to package directions until they are tender but still hold their shape, not mushy. This typically yields approximately 2.5-3 cups of cooked lentils, which can then be used in the stew as directed. This will, of course, add to your overall prep and cooking time.

Serving Suggestions: This hearty stew, especially when topped with the rosemary biscuits, is a perfectly complete and satisfying meal on its own. However, if you wish to add an extra layer of freshness or balance, a simple side salad dressed with a light vinaigrette would offer a wonderful contrast. A generous sprinkle of fresh parsley or finely chopped chives over the top of the stew just before serving also adds a vibrant pop of color and a fresh herbaceous note.

Storage and Reheating Instructions: This stew makes for absolutely fantastic leftovers, often tasting even better the next day as the flavors deepen! Store the stew and the baked biscuits separately in airtight containers in the refrigerator for up to 3-4 days. To reheat the stew, gently warm it on the stovetop over medium-low heat, adding a small splash of vegetable broth or unsweetened almond milk if the gravy has thickened too much overnight. For the biscuits, reheat them in a toaster oven or a conventional oven at 300°F (150°C) for a few minutes until they are warmed through and regain their pleasant crispiness. We advise against using a microwave for reheating biscuits, as it tends to make them soft and soggy.