INGREDIENTS
2 1/2 cups
Butternut squash
2
Carrots, large
1
Celery root, large
3 cups
Purple potatoes
1
Red onion, large
1/4 cup
Almond or soy milk
4 cups
Vegetable broth
1 stick
Vegan butter
2 tbsp
Avocado oil
1 tbsp
Bone chard free sugar
1
Filling
3 cups
Flour, white whole grain
2 tsp
Italian seasoning
1
Pepper
2 tsp
Salt
1/3 cup
Vegetable shortening
1
Pie crust
3/4 cup
Ice water
1/3 cup
Red wine
1/4 cup
Water plus