Autumn Harvest Vegetable Cobbler
I hope you all have many delicious memories of a sunny summer filled with juicy stone fruit and plump, sweet berries.
Whether enjoyed fresh out of hand or baked into a crisp, buckle, crumble, cobbler, pandowdy, grunt, slump, or brown betty, these different deep-dish recipes are traditionally full of fabulous summer fruit.
Now that Fall has arrived, I'm taking a few liberties with tradition by welcoming the season with this savory vegetable-filled cobbler. Fresh in-season vegetables are combined with herbs and aromatics and then covered with a biscuit topping resembling a cobblestone pathway. Everything is baked until the vegetables are tender and bubbling hot, and the biscuits are golden brown.
The star of this savory cobbler is cubed Pumpkin. Along with the pumpkin, the filling consists of onions, celery, roasted red bell peppers, garlic, Yukon gold potatoes, green Romano beans, porcini and king oyster mushrooms, steamed lentils, and poultry seasoning. And the biscuits are flavored with lots of black pepper and plant-based parmesan to create a perfect topping for the savory filling.
Hearty, comforting, and filled with textures and rich, savory flavors, this Autumn Harvest Vegetable Cobbler is a tasty twist on tradition that will give you all the delicious fall vibes you're craving.
Autumn Harvest Vegetable Cobbler
Ingredients
Filling
3 tablespoons extra virgin olive oil
1 large onion, cubed
2 stalks of celery, chopped
3 cups pumpkins or butternut squash, cubed
2 cups Yukon gold potatoes, cubed
2 teaspoons jarred minced garlic
1 jar fire-roasted red bell peppers, drained and chopped
2 cups Romano beans
1 package dried porcini mushrooms, rehydrated, drained & chopped
1 package fresh king oyster mushrooms, chopped
1 package steamed lentils
1 can (14.5 ounces) fire-roasted diced tomatoes
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1 1/2 cups vegetable broth
3 tablespoons corn starch
1 1/2 tablespoons tamari or soy sauce
For the biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon fresh ground black pepper
3/4 teaspoon sugar
1 stick of plant-based butter, diced
3/4 cup plant-based parmesan cheese
1 cup oat milk + extra for brushing over the tops of the biscuits
Instructions
Make a slurry by whisking the vegetable broth, corn starch, and tamari together, and set this aside.
To make the filling, in a large sauté pan or Dutch oven, sauté the onion and celery in the oil over medium heat for about 4 minutes.
Add in the pumpkin, potatoes, garlic, and Romano beans, stir to combine, and continue cooking for about 10 minutes.
Next, stir in the mushrooms, roasted red peppers, lentils, canned tomatoes, poultry seasoning and salt and stir well to mix everything. Stir the slurry into the pot, cook 2 more minutes, and turn off the heat.
To make the biscuit dough, in a medium-large bowl, combine the flour, baking powder, sugar, and salt. Using your hands, add in the diced butter and mix to the consistency of a coarse meal. Add in the milk, parmesan cheese, and pepper, and stir together until the dough forms. Set aside.
Transfer the filling into a casserole dish or round roasting pan. Using an ice cream scoop drop balls of dough into the filling, pressing down slightly to form a cobblestone pattern. Brush the tops of the biscuit dough with a little milk and place the cobbler in a 350º oven. Bake for about 35-40 minutes until the biscuits are golden brown. Remove the cobbler from the oven and let it rest at least 20 minutes before serving.
