Vegan Butternut Squash Pot Pie (Gluten-free)

Name: Vegan Butternut Squash Pot Pie (Gluten-free)
Prep time: 55 min
Cook time: 20 min
Yield: 2 pot pies
Ingredients: ½ tbsp ground flaxseed; ¼ tsp salt; ¾ cup water; ¾ cup rice flour; 1 ½ tbsp coconut oil; 3 cups butternut squash; 1 tbsp olive oil; 2 cloves garlic; 1 medium red onion; 1 medium carrot; 2 cups Shiitake mushrooms; ½ cup fresh tomatoes; 1 cup plant based milk; 2 tbsp nutritional yeast; 1 tsp Turmeric; 1 tsp cumin; 2 tbsp tamari; 2 tbsp gluten-free flour

User Reviews

5.0

3 reviews

Excellent

Prep Time
55 mins
Cook Time
55 mins
Servings
2 pot pies
Calories
688 kcal
Course
Main Course
Cuisine
Vegan

Vegan Butternut Squash Pot Pie (Gluten-free)

Omar Parker

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This butternut squash pot pie is loaded with rich, savory flavors from roasted butternut squash, plenty of fresh veggies, and a flaky homemade pie crust. It's easy enough for a weekday dinner, but fancy enough for the holidays! Gluten-free too.

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Ingredients

Servings

For the gluten-free crust

½ tbsp ground flaxseed soaked in 1 tbsp water for 15 minutes to make a flax egg
¼ tsp salt
¾ cup water
¾ cup rice flour plus more for dusting
1 ½ tbsp coconut oil

For the butternut squash filling

3 cups butternut squash peeled and cubed
1 tbsp olive oil
2 cloves garlic minced
1 medium red onion chopped
1 medium carrot peeled and chopped
2 cups Shiitake mushrooms
½ cup fresh tomatoes diced
1 cup plant based milk
2 tbsp nutritional yeast
1 tsp Turmeric
1 tsp cumin
2 tbsp tamari
2 tbsp gluten-free flour

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Instructions

Make the gluten-free crust

Add salt to warm water and bring it to a simmer over a medium heat. Next, gradually add the rice flour to the water and mix, until a clumpy dough forms. At this stage, remove from the heat, allow to cool down for 10 minutes, and stir in the flax egg together with 1 tbsp coconut oil.
Transfer the dough to a flat work surface, lightly dusted with more rice flour. Roll out into a thin sheet, around ⅓ inch in thickness. Then, brush with ½ tbsp coconut oil and roll into a tight tube and press the edges towards the centre to make a rough dough ball. Leave to chill in the fridge for 15 minutes, then repeat the rolling out and chilling process two more times (3 times in total), but do not brush with coconut oil the second and third times you roll it out.
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.

Make the filling

You can start making the filling when you put the dough in the fridge to chill for the final time. Start by preheating the oven to 200 degrees C/400 F. Drizzle the peeled and cubed butternut squash with the olive oil and bake in the oven for 20 minutes.
Meanwhile, sauté the garlic, onion and carrot in a non-stick saucepan for 5 minutes, until the carrot starts to soften. Next, add the shiitake mushrooms and tomatoes, and continue to cook, stirring, for a further 2-3 minutes, until they start to soften.
Pour in the plant based milk, followed by the nutritional yeast, turmeric, cumin and tamari. Stir everything together.
When the butternut squash is ready, transfer it to the saucepan and lower the temperature of the oven to 180 degrees C/350 F (in preparation for baking the pies). Add the gluten-free flour and stir for a couple more minutes, until the sauce thickens. It is now ready to transfer into soup bowls/ramekins for baking.

Assemble the pies and bake

You can now add the filling to the soup bowls/ramekins and secure the crust over the top, scoring it lightly 3-4 times.
You can now bake at 180 degrees C for 18-20 minutes.

Equipments used:

Notes

I used two large soup bowls to make two pot pies. You could also make a single larger pot pie, or divide into smaller ramekins for more (smaller) portions!

Nutrition Information

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Calories 688kcal (34%) Carbohydrates 110g (37%) Protein 20g (40%) Fat 23g (35%) Saturated Fat 10g (50%) Sodium 1520mg (63%) Potassium 1993mg (57%) Fiber 18g (72%) Sugar 16g (32%) Vitamin A 27729IU (555%) Vitamin C 56mg (62%) Calcium 301mg (30%) Iron 5mg (28%)

Nutrition Facts

Serving: 2pot pies

Amount Per Serving

Calories 688 kcal

% Daily Value*

Calories	688kcal	34%
Carbohydrates	110g	37%
Protein	20g	40%
Fat	23g	35%
Saturated Fat	10g	50%
Sodium	1520mg	63%
Potassium	1993mg	42%
Fiber	18g	72%
Sugar	16g	32%
Vitamin A	27729IU	555%
Vitamin C	56mg	62%
Calcium	301mg	30%
Iron	5mg	28%