Amazing Homemade Vegan Bacon, easy! soy-free! gluten-free! freezer friendly!

Vegan bacon with pancakes and herbed potatoes

Nearly five years ago I made the decision to stop eating meat. At the time of the switch my diet relied heavily on store-bought faux meats. I continued eating this way for the first couple of years, but as I learned more about cooking meatless meals from scratch, these products took the back burner.

Through blogging I have learned that a lot of vegetarian/vegans have followed a similar path. Some people stop eating pre-made mock meats because of their desire to eat only natural, unprocessed foods. For others it might be that their tastes have changed and they simply don't want meat substitutes. Yet another reason to shy away from the veg meat products is the cost, which tends to be more expensive than cooking with fresh ingredients from scratch. My reasoning was largely influenced by the cost of these products, but also I did not feel the need for them with all of the new and exciting things I was learning to cook from scratch.

Vegan bacon, tomato and avocado on toast

When I transitioned to veganism in January of this year I came back around on mock meats, because I discovered the possibility of making them from scratch. Somehow seitan had evaded me in all of my years of vegetarianism (hello, chorizo!), and it never occurred to me to make homemade bean burgers. Homemade vegan bacon is one of the more recent things I have played around with. The most common type of homemade vegan bacon is made with tempeh, a close second is the eggplant variety -- both tasty in their own right. Then back in August I came across a bean and buckwheat based recipe, and had a feeling that this was something really special.

Slicing the freshly baked bacon, before frying

My feeling was right, this recipe is very special. There are many things that I love about this vegan bacon, let me count the ways:

1. I can buy the dried beans and buckwheat groats in the bulk bins at my local health food store very inexpensively, and..
2. all of the other ingredients the recipe are always on hand in my kitchen. (Though I have started keeping the beans and buckwheat on hand all the time for this recipe specifically). 
3. The ingredients are healthy!
4. The preparation is extremely easy. 
5. After baking the "batter", slice it and freeze it for later use.
6. Frozen slices go straight into the frying pan and are crispy and ready to eat in minutes. 
7. The taste is better than any vegan bacon I have ever had (pre-made or otherwise - though I should mention it doesn't taste as close to the real deal as some of the pre-made varieties, that said I still prefer this bacon). 

I could go on..

NOM.

Are you convinced yet? Make this bacon, eat it for breakfast, put it in sandwiches, chop it up and add it to soups, salads, and baked potatoes. Whatever you do, just make it! I have made this recipe several times and have adjusted the spices and other flavorings pretty far from where it started to achieve the perfect level of smokey maple flavor. I keep a freezer bag of this bacon on hand at all times, ready to fry up at a moments notice, and I have a feeling that once you try it you will too!

Amazing Homemade Vegan Bacon
(adapted from No Meat Athlete)

1/2 cup dried adzuki beans, or other small red beans
1/3 cup whole grain buckwheat groats (not buckwheat flour)
1 tsp onion powder
1/3 tsp garlic powder
1/3 tsp rubbed sage
1/2 tsp thyme
1-1/2 tsp smoked paprika
1 tsp liquid smoke*
3 tbsp pure maple syrup
1-1/2 tbsp coconut aminos (if no need to be soy-free, sub bragg's, tamari, or soy sauce)*
1 tbsp tomato paste
1-1/2 tbsp nutritional yeast (optional)
1 tsp coconut oil (may sub any oil you prefer)
1/2 tsp salt

Rinse the beans and buckwheat, place in large bowl covered with several inches of cold filtered water; let soak overnight.

Preheat the oven to 400 degrees.

Drain and rinse the soaked beans and buckwheat.  Place in the bowl of a food processor fitted with an s-blade, along with all of the other ingredients. Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform, but not completely pureed.

Line a 9 x 13 casserole dish or rimmed baking sheet with parchment paper and spray with baking spray. Place bacon batter in pan and spread evenly with a spatula. You may choose to spray another piece of parchment paper lightly with baking spray and press the paper on top of the mixture and flatten with your hands. Remove and discard the top piece of parchment paper, then use a spatula to spread over and fill in any bare spots.

Bake for 10 minutes.  Remove from oven and let cool for 10 minutes. Slice into 24-32 strips, whatever size you prefer, I cut mine into 1 inch by 4 inches slices (Do this by making one lengthwise cut down the center, and then 12-16 cuts across the shorter side. See photo above).

At this point freeze any strips your don't plan on eating immediately. Frozen strips can go straight into the skillet at a later date, no need to thaw first. To fry, heat a skillet with a small amount of oil and fry both sides to desired level of crispiness. You may also choose to fry slices in cooking spray, for a less crispy, but still very delicious result.

*Not all brands of liquid smoke are gluten-free. Thanks to Jessy for the gluten-free, soy-free tips!

Vegan MoFo #6: Week 1 Wrap Up & Things I'd Rather Be Eating

Thanks for all of your nice comments on my mostly unappetizing last post (I don't care how delicious a smoothie is, oral surgery is just gross). My goal was to only blog on weekdays, but since I am confined to my house switching from ice packs to hot compresses between my salt water rinses, I figured why not! I think I am getting used to this blogging every day thing, after all. It took me the whole month of October to post 5 times, and I've already posted 5 recipes in November! Here is a quick recap in case your missed it:

Monday, November 1: Thai Tempeh and Kabocha Pot Pie with Pumpkin Biscuit Crust

Tuesday, November 2: Palak Delicata and Red Lentil Dal

Wednesday, November 3: Fran Costigan's More Great Good Dairy Free Desserts Naturally

Thursday, November 4: Jennifer's Mushroom Gravy

Friday, November 5: Green Protein Smoothie

My big plans for eats today involve oatmeal, blended soup, and possibly another smoothie. I am pretty sore today and not ready for full blown chewing yet. In lieu of a new recipe today, here are links to things I would rather be eating -- Vegan MoFo posts from week 1 from some of the other 700+ bloggers that are participating. Be sure to check these out!

Post Punk Kitchen: Butternut Rancheros
Vegan Epicurean: Slow Cooked Tempeh, Roasted Red Pepper, and Chanterelles
Midwest Veg: Southern Comfort Caramel Apple Pie
Seitan is my Motor: Mocha Almond Chippers
happyveganface: Taco Soup
JL Goes Vegan: Stuffed Acorn Squash
Vegan Awakening: Penne with Italian Sausage and Cabbage
It Ain't Meat Babe: Seitan a la Bourguignonne
I Eat Trees: Slow Cooker Vegan Bacon and Lentil Soup
Panda With Cookie: Chickpea Broccoli Casserole 
Miss V's Vegan Cookbook: Brussels Sprouts, two ways
Cook. Vegan. Lover: Kale, Squash, and Apple White Pizza
Vegan Stephen: Red Lentil Soup
Choosing Raw: Vegan Herb Mashed Potatoes
An Opera Singer in the Kitchen: Tangy Eggplant Dip
Mo Betta Vegan: Vegan Menudo
Adventures in Veg: Yellow Curry with Butternut Squash
La Vida Vegga: Butterscotch Pumpkin Pudding
Super Vegan!: Zucchini "Crab" Cakes
Singer Eats: Chickpea Noodle Soup
Vegan Soul Power!: Sweet Potato Gnocchi
Snarky Vegan: White Trash Tater Tot Casserole
The Life: French Toast
meansoybean: Pan-fried Butternut Squash Cake
C'est La Vegan: Loaded Baked Potato Soup
Thyme Bomb: Maple Cinnamon Breakfast Quinoa

Keep the posts coming MoFo'ers! For now I've got to get back to icing my jaw and spending some quality time in front of the fire with these cuties.

Vegan MoFo #5: Green Protein Smoothie and Oral Surgery

I had a visit to the oral surgeon this morning, and left minus 4 teeth and plus 1. The teeth to go were of the wisdom variety, and the tooth being added is a molar that never came in when it was supposed to. They did what they call an "exposure" -- exposing the molar to the light of day and attaching a little chain to it so that my orthodontist can start slowly pulling it down. Really fun stuff, let me tell you.

To help me relax they gassed me up immediately. This was soon followed by the assistants strapping down my arms and legs to the chair, whilst starting to lay out their invasive looking tools on the table that hovered a few feet over my lap. Funny stuff that laughing gas is, I could care less about all of this normally alarming stuff going on. I was daydreaming, remembering something that happened back in college, and I actually had to hold back a giggle! How cliché it would have been to start laughing. I fought it. Then the oral surgeon made his first appearance, and he tried to have a conversation with me. Major buzzkill, I don't want to talk about surgery, man!

Then they hooked me up to the IV and started administering the anesthesia. They had enough time to tell me that I would start to feel really nice, and that's all I remember. Then both assistants were calling my name telling me it was over. But I didn't want to wake up, and I especially didn't want to put both feet on the floor and try to stand up! I was overcome with thirst, so I pointed to my throat and said, "WAA. WAA-ER." So she poured some water in my mouth, but turns out I couldn't feel the lower half of my face. I did manage to swallow some, but the rest ended up on my shirt.

Lost your appetite yet? I hadn't. I was not allowed to eat or drink anything for six hours prior to the surgery, and at this point it had been about 16 hours since my last meal. Eating, even a liquid meal, was out of the question for a couple of hours. Way too much gauze and way too numb. Then the novocaine started to wear off and with it came a big old headache. I was ready for some ibuprofen, but didn't want to take it on an empty stomach. One great thing about being vegan is not having to plan ahead for times like these, vegans always have great smoothie-worthy ingredients lying around. I went for protein, healthy fats, and some greens, and served it up with a spoon. Steve had a good laugh snapping pictures of me dribbling smoothie down my chin, I think it was payback for my last post. Since he was such a good sport, I decided to post one of my glamour shots to reciprocate. All things considered, I think I look pretty good!



Green Protein Smoothie
Serves 1

1 cup almond milk
1/2 frozen banana
1/2 avocado
2 handfuls of chopped kale
1 tbsp organic peanut butter
1 tbsp flax meal
2 scoops Garden of Life RAW Protein
1 tsp maple syrup
Ice







I'm happy to report that just 7 hours later I am doing great. No more gauze, no swelling, and no need for the pain meds. So glad that this ordeal is over! Now to catch up on all of the MoFo posts that I missed today!

Vegan MoFo #4 - Hunting and Jennifer's Mushroom Gravy

I am a ruthless hunter, a lioness hiding in the brush waiting to pounce at any moment. When it comes to my dinner, I show no mercy.

Turnip Killa

My mate is an excellent gatherer, so naturally we make a great team.

Berry findings

Oh, so helpless

This kale didn't stand a chance

In a matter of few hours we claimed several fine specimen, including kale, turnips, raspberries, eggplant, Brussels sprouts, green cabbage, red cabbage, tomatoes, dill, and daikon radishes. Our plates were overflowing that night!

One seriously momentous dinner after the hunt

Of course a massive veggie roast was in order. For the main dish I whipped up one of Veganomicon's most famous dishes, the chickpea cutlets (as of yesterday this recipe is available at the new PPK!). On the side we had Fran's cornbread (another winner), and some garlic red skin mashed potatoes. We doused our cutlets and 'taters with Jennifer's Mushroom Gravy for a Crowd, which was immediately deemed my new standard mushroom gravy. Get some! Jennifer's recipe as listed below makes 10 cups, I halved the recipe and still had a couple servings left to freeze.

Jennifer's Mushroom Gravy
(from It Ain't Meat, Babe)
Makes 10 cups

1 tbsp olive oil
1 large onion, chopped
2 cloves of garlic, chopped
4 cups of mushrooms, roughly chopped (I used creminis)
1 bay leaf
1/4 cup red wine or port
4 tbsp soy sauce (I used tamari)
4 cups vegetable stock
1 tsp sage
1 tsp thyme
1 tsp rosemary
black pepper to taste
1 tbsp flour (I used spelt)

Heat oil over medium heat in a large saucepan. Add onion and garlic and saute until onions are tender.

Add mushrooms, bay leaf, wine, and soy sauce. Stir constantly until mushrooms begin to reduce in size (five minutes or so). Sprinkle flour onto mushroom mixture and stir until it has completely combined.

Add soup stock, herbs, and pepper. Raise heat to medium high. Let simmer until mushrooms are very tender.

Remove bay leaf and blend gravy with immersion blender, (or transfer to a blender or food processor) until smooth.

We heart you Garden Patch Farms

For some reason I have Bjork stuck in my head now..

Vegan MoFo #3: More Great Good Dairy-Free Desserts Naturally

One of the newest cookbooks to grace my book shelf is Fran Costigan's More Great Good Dairy-Free Desserts Naturally. I have spent the last month baking through several recipes, and this cookbook is rapidly becoming my favorite dessert cookbook. Fran uses natural, organic, minimally processed ingredients in her baking, and that is something I feel good about. Her recipes are healthier than the average dessert, but they certainly don't taste like health food. There is absolutely no sacrifice in taste in these delicious desserts.

Banana Walnut Bread

The first recipe that I tried is the Banana Walnut Bread. It grabbed my attention because it is 100% maple sweetened and there is only 3 tablespoons of oil in a loaf. The results were fantastic, this bread certainly isn't missing anything without the sugar and extra fat. I have tried other vegan banana breads, but this is the first one I really love.

Pumpkin Pecan Bread

After the pleasing results with the Banana Walnut Bread, I decided to try another bread. My next choice was the very season-appropriate, Pumpkin Pecan Bread. This recipe again is low on oil and sugar. There is a bit of natural cane sugar in this recipe, but it is mostly sweetened by maple. This bread is over the top delicious. I shared this loaf with friends and everyone was totally gaga over it. As far as I am concerned the search for my favorite vegan pumpkin bread is over.

Famous Jam Dots and Peanut Butter Cookies

Trying out a few of Fran's cookie recipes was definitely in order, seeing that I am a cookie monster addict and all. Her low-fat Peanut Butter Cookies were up first. The typical peanut butter cookie recipe has a couple of sticks of butter in it, but Fran realized that with the fat content of peanut butter there is actually very little added fat needed. I was skeptical, but the proof is in the cookie! This cookie has the perfect chewy texture and great rich flavor, all without that kick-in-the-gut feeling that often comes from eating super buttery cookies. I am starting to feel like a broken record by saying so, but this is now my go-to recipe for peanut butter cookies, another winner!

Next up, Famous Jam Dots. These cookies are Fran's adaptation of the recipe made famous by the Natural Gourmet Institute of Food and Health. Apparently people have been known to enroll for classes there after one taste of this cookie! How about that for an endorsement? I noticed right away that this recipe is yet another that is 100% maple sweetened. It is a bit heavier on oil than the rest of her cookie recipes, but even still they are not overly rich. The cookie is nutty and oatty with a nice firm bite, finished off with a sweet 100% fruit jam center. I chose apricot and raspberry for this batch, which were both excellent. Now for the best part, by permission of the publisher I am able to share this awesome recipe with you. I hope you try these soon!

Famous Jam dots

Famous Jam Dots
from More Great Good Dairy Free Desserts Naturally by Fran Costigan
(published by permission of BookPubCo.)

1 cup rolled oats
1 cup pecans
1-1/4 cups whole wheat pastry flour
1/4 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup canola oil
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
1/3 cup all-fruit jam (any flavor)

Position a rack in the middle of the oven and another rack above it. Preheat to 325 degrees. Line two baking sheets with parchment paper.

Spread the oats on one of the prepared sheets and the pecans on the other. Toast each pan in the oven for 6 minutes. Cool completely, leaving the parchment on the baking sheets for baking the cookies. Raise the oven temperature to 350 degrees.

Put the oats in a blender or food processor, and process until fine. Add the pecans and process until the mixture resembles coarse meal. Pour into a medium bowl and add the pastry flour, baking powder, cinnamon, nutmeg, and salt.

Whisk the oil, maple syrup, and vanilla and almond extracts in a small bowl until well blended. Pour into the dry mixture and stir with a rubber spatula until the dough holds together when squeezed.

Shape the dough into 1-inch balls and place 1 inch apart on prepared sheets. Use your little finger to make an indentation in the center of each cookie. Spoon 1/2 teaspoon jam in each indentation.

Bake for 15 to 16 minutes, or until the cookies are light brown on the bottom. Set the baking sheets on racks and cool for 3 minutes, until the cookies are firm enough to move. Transfer the cookies to a rack to cool. Keep the cookies at room temperature in a covered container or a zipper-lock plastic bag for two days.

What are your favorite More Great Good Dairy Free Desserts Naturally recipes? I have loved everything I have made, and I'm having a hard time deciding what to make next!

BookPubCo is giving away vegan dessert cookbooks during the month of November, click the logo below to enter!

Vegan MoFo #2: Palak Delicata and Red Lentil Dal

Thanks for your enthusiastic comments on my first Vegan MoFo post -- both kabocha squash and pumpkin biscuits are definitely worth getting excited about!

I wanted to take a moment to welcome any new readers, be sure to say hello and leave a link to your blog if you have one. I am taking full advantage of Vegan MoFo to update the list of blogs in my reader. It is just two days into the Vegan Month of Food and I am already bursting with inspiration. Keep those amazing posts coming! 



For dinner tonight I was in the mood for some Indian food. I had in mind to whip up some Aloo Palak (potato spinach curry), but as I reached for the bag of potatoes on the counter the pile of delicata squash grabbed my eye (and yes, I keep piles of delicata squash around). I thought, why not swap in some roasted delicata for the potatoes? And Palak Delicata was born. Sure, it isn't traditional, but it is delicious! I imagine about any roasted winter squash would do well here (except for that oddball, spaghetti squash), but I favor the edible skin varieties. Sub the potatoes back in if you are in the mood for Aloo Palak.

I served the Palak Delicata with a side of long grain brown basmati rice and a variation of Lindsay's Red Lentil Dal (my adaptation below). I loved this meal and plan to put both of these dishes into regular rotation.

Palak Delicata
Serves 2-3

1 lb delicata squash, ends trimmed, seeds removed, and chopped into 1.5" chunks
10 - 12 oz fresh baby spinach (or frozen, thawed and drained)
1 onion, diced
2 cloves garlic, minced
2 tsp fresh ginger, minced
1 jalapeno pepper, seeded, finely diced
1 tsp cumin seeds (or 1/2 tsp ground cumin)
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 cup fresh or canned diced tomatoes, with juice
Salt to taste

Garnish: Toasted delicata seeds (optional)

Preheat the oven to 425. Toss squash pieces with a small amount of oil and salt, and spread out on a baking sheet. Bake for 20 minutes, or until fork tender, stirring halfway through. Set aside.

Rinse and drain the fresh baby spinach. Heat a large dry skillet over medium heat, and dump in the lightly wet spinach leaves. Saute for 3-4 minutes, until wilted and bright green. Pour the spinach into a colander and set aside to drain and cool. (If you are using frozen spinach skip this step, you need only thaw and drain as much liquid out as possible).

Heat 1 tbsp of oil or 1/4 cup water in the same skillet. Add onion and saute for 3 minutes, until translucent. Stir in the garlic, ginger, jalapeno pepper, and cumin seeds and saute for 3 minutes more. Add in the rest of the spices, stir well, and saute for 1 minute. Stir in the tomatoes and let simmer for 5 minutes.

While your tomatoes are simmering, return to your spinach. It should be cool enough to handle, pick it up in both hands and give it a few good squeezes to drain out a bit more of the water. Pulse the drained spinach in the food processor until well chopped (but not pureed).

Add the spinach and roasted squash to the skillet, and stir to coat. Cook for about 5 minutes, until heated through. Season with salt, and garnish with toasted squash seeds if desired.

Red Lentil Dal
(adapted from Happy Herbivore)
Serves 4

1/2 cup red lentils
2 cups vegetable stock
1 onion, diced
2 cloves garlic, minced
2 tsp fresh ginger, minced
1-1/2 tsp cumin seeds
1-1/2 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1/4 tsp cayenne pepper
1 cup diced fresh or canned tomatoes, with juice
3 tbsp tomato paste
1 tsp garam masala
Handful chopped cilantro or parsley (optional)

In a medium pot, saute onions, garlic, and ginger in 1/4 cup water until translucent. Add spices, except garam masala, and cook for 2 minutes, adding more water if necessary to prevent sticking. Add lentils, stock, tomato paste, tomatoes, and coriander. Cover and turn heat to high. Once boiling, reduce to low and simmer for 15 minutes, or until lentils are cooked. Add garam masala and cilantro or parsley, stir to combine. Let stand for 3-5 minutes before serving. Season with salt and pepper to taste.

Vegan MoFo #1 - Thai Tempeh and Kabocha Pot Pie

Happy November 1st -- World Vegan Day and the kick-off of Vegan MoFo! If you are unfamiliar with Vegan MoFo, it is a month long vegan food blogging event. I joined the ranks of over 500 bloggers worldwide that signed up to blog daily about their vegan eats. The goal is to post every weekday, or roughly 20 times during the month of November. Prepare for a flood of vegan food coming straight to your computer screens!

No doubt the frequency of posting will be my greatest challenge, but I am determined. I have many delicious things planned, along with a small stockpile of recipes from the last couple of weeks that will fill in on days that I am eating leftovers. Here is my short list of things I hope to accomplish over the coming weeks, which will give you an idea of what to expect:

• Cooking with new ingredients (starting with this big bag of sunchokes, ideas anyone?)
• Cooking from new cookbooks
• Cooking through as much as possible of my overstocked pantry
• Hosting a vegan Thanksgiving dinner party for friends
• Dining out at least one vegan restaurant in Chicago that I haven't tried yet
• Reading as many new blogs as possible!

So, let's get started!

I am very excited to share this first recipe with you, which is hands down the most delicious dinner I have made so far this season. This Thai Tempeh and Kabocha Pot Pie is a slight adaptation of Joanne's brilliant pot pie. Thai curry paste and coconut milk flavor the sauce of this fall veggie and tempeh pot pie. The sauce is bursting with flavor, but the spice level is mild enough for those with low tolerances to heat. The blend of curry and coconut play off of the sweetness of the sweet potatoes and kabocha squash perfectly. All of this goodness is topped off with a pumpkin biscuit crust. That's right, I said pumpkin biscuit crust. This recipe screamed, eat me now! In fact I was whipping this up within hours of her posting the original recipe, and I recommend you doing the same. 

You may substitute any winter squash you desire, but I am partial to kabocha, delicata, and kuri, because the skin is edible when roasted, and does not require peeling. (Sorry butternut, I still love you.)

Thai Tempeh and Kabocha Pot Pie with Pumpkin Biscuit Crust
(Adapted from Eats Well With Others)  
Serves 5-6

2 lbs kabocha squash, stem and seeds removed, skin on, chopped in 1" chunks (roughly 5 cups)
1 large white sweet potato, peeled and cut into 1.5" chunks
1 large parsnip, peeled and sliced into 1/4" thick rounds
1 tbsp olive oil
1 onion, diced
1 large clove garlic, minced
1 package tempeh, chopped into 1" cubes (steamed for 15 mins to remove bitterness if you desire)
1 cup coconut milk
1-1/2 cups water
4 tsp red curry paste
2-1/2 tbsp tamari (or soy sauce)
1-2 tbsp agave (or brown sugar)
Juice of 1/2 of a small lime
1-1/2 cups fresh or frozen peas
2 tbsp flour of your choice (I used spelt)
Salt

Pumpkin Biscuit crust 
(adapted from FatFree Vegan Kitchen)

1 cup unbleached all-purpose flour
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup canned pumpkin
1/2 cup coconut milk (or non-dairy milk of your preference)
1 tbsp lemon juice

Preheat oven to 450.  Toss squash, sweet potatoes, and parsnip with 1 tbsp oil and some salt.  Place on a baking sheet and roast for 30 minutes or until fork tender.

Heat 1 tbsp olive oil in a large pot (a dutch oven would be great here, this will be going into the oven later). Add in the onion.  Saute for 3 minutes or until translucent. Stir in the garlic and saute for 30 seconds more.  Add in red curry paste, and stir well to coat the onions -  saute for 30 seconds. Add in tempeh and saute for 2 minutes more.

Stir the roasted veggies into the pot. Mix in the coconut milk, water, tamari, and agave. Stir until well combined and bring to a simmer. Pour in the peas and cook until heated through. Add lime juice, salt, and any additional agave or curry paste to taste. (I added a 5th tsp of curry paste for some additional heat). Add in flour and stir until well incorporated. Your sauce should be a gravy-like consistency, if it is too thick stir in 1/4 - 1/2 cup additional water at this point. Remove from heat while you prepare the biscuits.

Lower oven to 400.  In a mixing bowl, sift together the flour, baking powder, baking soda, salt, then stir in the pumpkin, coconut milk and lemon juice until a dough forms. If your dough is very sticky add in a bit more flour, and alternately if your dough is too dry add a bit of non-dairy milk.

If you aren't already using a dutch oven, pour the pot pie filling into an oven-safe casserole dish (I used 13 x 9 glass dish). Drop handfuls of the biscuit dough onto the top of the pot pie.  Bake for 15 minutes or until biscuits start to brown. Serve hot, and enjoy!


Goodnight Vegan MoFo'ers, see you tomorrow!