Name: Pumpkin Pot Pie
Ingredients: 2 large waxy potatoes (like Yukon Gold), diced about 1/2 inch pieces, about 2 cups; 2 cups diced pumpkin (or butternut squash or other winter squash); 2 cups celeriac, peeled and diced (or substitute parsnips, turnip, or rutabaga); 2 tbsp fresh thyme or 2 teaspoons dried; 2 tbsp fresh sage leaves, minced, 1 teaspoon dried rubbed sage; Coarse salt; 6 tbsp vegan butter, divided; 1 medium yellow onion, finely chopped, about 1 cup; 2 large carrots, peeled and chopped, about 1 cup; 2 large celery stalks, chopped; 2 large garlic cloves, minced; 1 teaspoon salt; 4 tablespoons all-purpose flour; ½ cup nutritional yeast; 2 teaspoons onion powder; 1 cup finely chopped kale; 1 (15 ounce) can of chickpeas, drained and rinsed; 5 cups vegetable broth; 1 tbsp fresh lemon juice; 1 batch "Best Damn Vegan Biscuits", un-baked (or substitute vegan store-bought, pie crust, or puff pastry)

2 large waxy potatoes (like Yukon Gold), diced about 1/2 inch pieces, about 2 cups

2 cups diced pumpkin (or butternut squash or other winter squash)

2 cups celeriac, peeled and diced (or substitute parsnips, turnip, or rutabaga)

2 tbsp fresh thyme or 2 teaspoons dried

2 tbsp fresh sage leaves, minced, 1 teaspoon dried rubbed sage

Coarse salt

6 tbsp vegan butter, divided

1 medium yellow onion, finely chopped, about 1 cup

2 large carrots, peeled and chopped, about 1 cup

2 large celery stalks, chopped

2 large garlic cloves, minced

1 teaspoon salt

4 tablespoons all-purpose flour

½ cup nutritional yeast

2 teaspoons onion powder

1 cup finely chopped kaleoptional

1 (15 ounce) can of chickpeas, drained and rinsed

5 cups vegetable broth

1 tbsp fresh lemon juice

1 batch "Best Damn Vegan Biscuits", un-baked (or substitute vegan store-bought, pie crust, or puff pastry)see link to the recipe for the biscuits above

Preheat oven to 375ºF. Place potatoes, pumpkin, celeriac, thyme, and sage on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle with a little salt and roast for about 30 minutes, until vegetables are fork-tender. Halfway through cooking time, remove tray from oven and stir vegetables.

Place a large pot over medium heat and melt 4 tablespoons of the vegan butter. Add onion, celery, carrots, garlic, and salt. Cook, stirring occasionally until soft, about 8 to 10 minutes.

Add flour, nutritional yeast, and onion powder and stir. Stir in the broth and cook for several minutes, while stirring, until the mixture has thickened. The liquid should be thick enough to coat the back of a spoon. If it's not, whisk in another tablespoon of flour.

Add in the roasted vegetables and mix everything together.

Melt the remaining 2 tablespoons of vegan butter. Divide the mixture evenly between the desired number of ramekins or a large rectangular casserole dish. Arrange unbaked biscuits on top, leaving a little space in between, and brush the tops of the biscuits with melted vegan butter. Set your casserole or ramekins on a baking sheet to catch the overflow and bake until the biscuits are golden brown and the filling is bubbly, about 15 minutes. Serve immediately.