Vegan Butternut Squash Pie

olivemagazine.com

2 tbsp vegetable oil

2 onions, finely chopped

2 cloves garlic, crushed

thumb-sized piece ginger, peeled and grated

2 tsp cumin seeds

2 tsp ground coriander

2 x 400g tins chickpeas, drained and rinsed

1 butternut squash, deseeded and cut into 2cm cubes (700g prepared weight)

2 tbsp harissa

400ml vegetable stock

150g spinach

steamed greens or salad, to serve

subheading: PASTRY:

500g plain flour, plus extra for dusting

½ tsp ground turmeric

250g vegan baking block, cubed

2 tbsp plant milk

Directions at olivemagazine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer