The weather has been absolutely charming in the Midwest. En route to the grocery store Monday, I nearly pulled over to snap pictures of the neon red, orange, and yellow leaves creating a technicolor funnel over the street. Breathtaking.

I could go on and on about fall. But instead, I’ll share this very fall-appropriate recipe that’s totally comforting and utilizes my new love, Pumpkin Sage Biscuits.

You guys loved these 1-Hour Vegan Pot Pies so much I knew a variation was in order. These vary from the original in two ways:

1. The veggies scream fall: parsnips, carrots, potatoes, and kale. Yum.

2. They’re topped with these tender, savory Pumpkin Sage Biscuits for an earthy, autumnal twist.

These two changes make a slight but noticeable difference in flavor and color, while still maintaining that quintessential creaminess pot pies require. I think I’m in love.

What’s more? These little gems are simple, requiring just 10 ingredients (plus the biscuits) and 1 hour from start to finish. That’s my kind of (vegan) dinner.



What do they taste like? Fall perfection. They’re:

Warm

Comforting

Hearty

Savory

Infused with pumpkin and sage

Loaded with fall veggies

Simple

Quick

Satisfying

& Shareable

John and I devoured these and enjoyed our extra biscuits on the side with vegan butter and maple syrup. That’s my idea of a perfect fall meal: Something savory and comforting followed by something sweet; always something sweet.

I hope you all enjoy these as much as the originals! And if you do, be sure to let us know by leaving a comment or sharing it on Twitter, Instagram, or Pinterest. Thanks for following along and supporting what we do! We kind of love you guys. Happy fall!