Oh My Veggies · by Nicole★ 5.0 (1)
Vegan Butternut Squash Pot Pie (Gluten-free)
NUTRITION · PER SERVING75M COOK
CAL 33%·PRO 34%
CARBS 104G63% OF CAL
12G FIBER75G OTHER17G TOTAL SUGAR
FAT 22G30% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pot pie filled with roasted butternut squash, vegetables, and herbs in a gluten-free crust. Elegant enough for holidays but simple enough for weeknight dinner.
maincasserole🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 tbsp ground flaxseed (soaked in 1 tbsp water for 15 minutes to make a flax egg)
- 1/4 tsp salt
- 3/4 cup water
- 3/4 cup rice flour (plus more for dusting)
- 1 1/2 tbsp coconut oil
- 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
- 1/2 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
At a glance
PER SERVING · TIME 75M
CAL 33%·PRO 34%
CARBS 104G63% OF CAL
12G FIBER75G OTHER17G TOTAL SUGAR
FAT 22G30% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 55m
- Cook
- 20m
- Sodium
- 1407mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1651mg
- Calcium
- 296mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 55M
- SODIUM
- 1407MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.