Meatless Monday: Vegan Butternut Squash and Lentil Pot Pie

November 28, 2011

Pot pie is undeniably in the Top 10 American comfort foods: golden, flaky pie crust, fresh vegetables and a gooey gravy-like filling make for a hearty, stick-to-your-bones meal that can keep out the chill of even the most bitterly cold winter days. While chicken pot pie is the most common variety, these oven-baked delights are designed for adaptation! Start your ovens, this recipe is going to sweep you off your feet.

Butternut Squash and Lentil Pot Pie (Vegan / Vegetarian, Milk/Dairy free & Eggless)
Serves 4 

1/2 cup red lentils
2 cups water
2 cups butternut squash, peeled and cubed
1 Tbsp extra virgin olive oil
1/2 cup onion, chopped
2 Tbsp whole wheat pastry flour
2 Tbsp white wine
3/4 cup vegetable broth
1 tspdried rosemary
Salt & pepper to taste

Click here to continue reading Erin's recipe on Naturally Ella!

Image Sources:

 




 

Want more from Foodista? Sign up below!