Truth be told, this pie is just as good made with butternut squash as … Roll out into a thin sheet, around 1/3 inch in thickness. If you have any filling left over, you can store it in an airtight container for around 3-4 days and either use it to make more pie the next day, or eat it by itself with a side of your choice, such as rice or quinoa. Romano cheese adds a savory burst of flavor to this caramelized vegetable. Next, gradually add the rice flour to the water and mix, until a clumpy dough forms. This gluten-free vegan butternut squash pot pie is comforting, cosy, and full of flavour. Savory Butternut Squash and Chestnut Pie [Vegan, Gluten-Free] - One Green Planet Toggle navigation You can now add the filling to the soup bowls/ramekins and secure the crust over the top, scoring it lightly 3-4 times. Mix the ground chia seeds and water together and place in the fridge for about 10 minutes. Roll out into a thin sheet, around 1/3 inch in thickness. Please support us! It contains no eggs or dairy, of course, but no one will notice the difference. Hey there! Add the oil, then the mushrooms with a pinch of salt and stir intermittently. Firstly, make the flax egg by combining the ground flaxseed in twice the amount of water and setting aside for 15 minutes. If you’re the same, I can guarantee that this pot pie recipe will fulfil all of those criteria! If you’re into savoury pies and cozy butternut things, I’d recommend checking out this spinach and mushroom polenta pie or my super creamy butternut orzo with Brussels sprouts. This recipe is perfect for showcasing two of autumn's greatest vegetables: butternut squash and chestnuts! Then, brush with 1/2 tbsp coconut oil and roll into a tight tube and press the edges towards the centre to make a rough dough ball. Once it cools down, transfer the dough to a flat work surface, lightly dusted with more rice flour. Next, gradually add the rice flour to the water and mix, until a clumpy dough forms. Spoon half of the mashed butternut squash and potatoes on the bottom and flatten the surface with a spatula. Learn how your comment data is processed. Ingredients for the pie 'crust': Florets from 1 organic cauliflower. Plant based milk of your choice. First make the filling. Of course, if you want to save time, then you can buy a pre-made gluten-free crust, but homemade ones always taste so much yummier. This butternut squash pie is as smooth and flavorful as pumpkin pie but with the addition of brown sugar and vanilla it brings something different to the table. Being publicly-funded gives us a greater chance to continue providing you with high quality content. Porridge for breakfast, pasta for lunch, and butternut squash pot pie for dinner. Plus, your kitchen will smell amazing when the pie is in the oven! Photos by Hannah Kaminsky. After chilling the dough for the last time, roll it out once again and use the edges of the ramekin or soup bowl that you are using to cut out the circular 'lids' for the pot pies. Little did Agnes know though that the day she posed this question, I was anything but happy. Then add the chia and water mixture and mix with your hands or a wooden spoon, until everything is nicely combined. I’m a mom, wife, yoga teacher, student nutritional therapist AND the blogger behind The Little Plantation. Is Your Omega 3 Supplement Killing Seals, Penguins, and Other Arctic Animals? Thanksgiving dinner without pumpkin pie is hard to imagine. Boy and Dog with “Superpowers” Paired in Heart Warming Adoption Story, How Henry and His Dog Finn Raise Funds for Rescue Animals Through their Adventures, 15 High-Fiber Plant-Based Recipes to Keep You Regular During the Holidays, Guide to High-Protein Legumes: Health Benefits and Recipes, Turmeric-Based Plant-Based Recipes to Fight Inflammation During the Holidays. Find out more about me. You can also use a hand-held blender if you don't have a food processor. Cook: 1 hr 40 mins; Ingredients. 15 Whole-Foods Plant-Based Recipes to Kickstart Your New Year’s Resolutions! You can start making the filling when you put the dough in the fridge to chill for the final time. The rich and savoury filling, together with a flaky homemade crust, will impress vegans and non-vegans alike! Leave to chill in the fridge for 15 minutes, then repeat the rolling out and chilling process two more times (3 times in total). Use what’s on hand. Plus, crusts that are gluten-free and vegan are often trickier to find. Vegan shepherd’s pie 93 ratings 4.3 out of 5 star rating A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. “Dad Bods and Rescue Dogs” Calendar on Sale! After about 10 minutes, add the finely chopped kale, stirring briefly. Recipe by The Little Plantation. The more rich, savoury and cosy, the better. It is now ready to transfer into soup bowls/ramekins for baking. Commentdocument.getElementById("comment").setAttribute( "id", "ac4b90e72631b6a2c586bbe91b732cf3" );document.getElementById("b9ab5547fa").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Fill the pie crust with the mixture. Neatly and evenly spread the mixture into the pie form, going as high up the edge as possible, just as you would with a traditional sweet pumpkin pie. 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