Vegan Chestnut Cranberry Pie | Veganuary

Ingredients

• 1tbsp sunflower oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 125g mushrooms, roughly chopped
• 400g butternut squash, peeled and cut into 1 inch cubes
• 125g cooked chestnuts, roughly chopped
• 125g dried puy or green lentils
• 1 litre water
• 125g baby spinach
• 25g dried cranberries
• 3 sage leaves, finely chopped
• 1tbsp tomato puree
• 50ml vermouth (optional)
• 1/2tsp salt
• 1/4tsp ground black pepper
• ½ a mushroom or veg stock cube
• 1tsp yeast spread or dark miso
• 2 gluten free ready made puff pastry
• 1tbsp plant milk