Freezable vegetarian savory pie

[Anonymous]

Not quite your classic Thanksgiving fare, but I love veggie spinach lasagna. Make a ricotta substitute with crumbled up tofu, basil, and a little olive oil (just google vegan lasagne and you'll get some ideas). It has protein, freezes well, and tastes great.

[Anonymous]

This has dairy in the crust, but you could substitute shortening (whole foods has an organic one that not partially hydrogenated crap.)

Butternut Squash and Lentil Pot Pie

INGREDIENTS

For Lentils:
1 c lentils
2 c water

For the Crust
1 1/2 c flour
1/2 tsp salt
1 stick unsalted butter, cold
3 to 4 Tbsp ice-cold water

Finishing off the Filling
1 c onions, diced (1 medium)
4 c butternut squash, peeled and cut into 1/2” cubes (roughly 1/2 a medium squash)
2 Tbsp flour
1 tsp rosemary, whole
1/2 tsp white pepper
1/4 tsp sage
1/4 tsp salt
Dash fennel seeds, whole (5-7 seeds)
A hearty splash of white wine
3/4 c vegetable broth

INSTRUCTIONS

Beans Prep
In a small saucepan, combine lentils and water. Cover and bring to a boil. Reduce heat and simmer 10-15 min, until lentils are just barely tender. Remove from heat.

For the Crust
While the lentils are cooking mix flour and salt in the bowl of your food processor. Process to mix.
Add butter and pulse until evenly distributed in small chunks.
Add water, one Tbsp at a time, pulsing after each addition, just until the crust dough becomes sticky enough that it will hold together without crumbling or tearing when pressed.
Remove the dough from the processor and press into a ball. Wrap with plastic wrap and chill while continuing on with the filling.

The Filling
Preheat oven to 400?F.
In a large, non-stick frying pan, heat onions until they begin to soften (4-5 min). (If they begin to stick add 1 Tbsp water.)
Add squash to the onions and continue to cook 5-7 min, until the squash begins to soften.
Add flour and seasonings. Stir until combined.
Pour in vegetable broth and wine. Mix well, scraping the bottom to deglaze any stuck bits. Bring mixture to a simmer and let thicken a bit.
Add warm lentils (along with any extra water) and give the mixture a bit stir.

Finishing off the Pies
Place your casserole dish(es) on a foil, lined baking sheet.
Ladle filling into your casserole dishes.
Take the pie crust ball from the fridge and roll out, on a lightly floured surface, to about a 1/8 inch thick. (It should be approximately a 10-11” round.) Cut out the shape you need for your top crust and cut some vent holes. (This is easier to at least start while the crust is not over top of a soft filling.)
Spray the top edge of your casserole dish with cooking spray, so your crust doesn’t stick.
Gently, using a spatula or bench knife, move the crust to top filling. (You can gently make adjustments to your vent holes or decorations now.) Crimp edges if desired.
Bake pies for 25-30 min, until the crust is golden and you can hear the filling bubbling.
Let stand 5 minutes to cool and absorb any excess moisture before serving.