squash, mushroom and chestnut pie

A vegan alternative Thanksgiving or Christmas dinner.

350 g winter squash, peeled and cut into roughly 2 cm cubes
150 g organic baby button mushrooms
180 g cooked and peeled chestnuts
180 g baby onions, peeled
2 cloves garlic, finely chopped
1 tbsp fresh sage leaves, finely chopped
1 tbsp fresh thyme leaves, finely chopped
1 tbsp fresh rosemary leaves, finely chopped
2 tbsp extra-virgin olive oil
1 sheet vegan puff pastry (about 200 g)
400 ml mushroom or vegetable stock
2 tbsp buckwheat flour
1 tbsp dark soy sauce
½ tsp sea salt
1 tbsp fresh parsley, finely chopped

View the full recipe at The Circus Gardener’s Kitchen →