3 Classic Thanksgiving Vegan Salad Recipes
LENTIL and SQUASH POT PIE Recipe (egg-free, dairy-free)
Let's get right down to this delish lentil-butternut squash recipe! (*thanks to Jennifer Wong for the image above)
In 4-Quart Pot:
*2 C. Brown Lentils in 3 C. Water
SOAK 2 - 3 hours or overnight.
BRING TO BOIL.
SIMMER approximately 1 hour.
ADD:
*4 c. Yellow or Orange Squash, diced
*4 Vegetable Bouillon Cubes
*2 tsp. Coriander
*1/2 tsp. Cumin
*2 cloves Garlic
*2 large Onions, chopped fine
SIMMER until Squash is tender.
POUR into deep casserole dish or spoon into individual baking ramekins as in the photo above.
SAVORY PASTRY TOPPING:
WHISK together:
*1/2 C. Oil
*1/4 C. Water
*1/2 tsp. Salt
*1/4 tsp. Savory
ADD to:
*1 1/2 C. Whole Wheat Flour
*2 T. Parsley Flakes
ROLL OUT to cover dish OR individual ramekins..
BAKE until crust is golden.
~Recipe by Wyona Hertwig
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