Vegan Butternut Squash & Mushroom Tart

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1¼ cup organic whole grain pastry flour chilled

¼ cup vegan butter* cubed and chilled in the freezer for at least 15 minutes

¼ cup non hydrogenated vegetable shortening**

½ teaspoon salt

4-6 tablespoons ice water

1 medium sized butternut squash about 2.5 bs should get 3 cups diced squash

1 cup silken tofu (well drained)

3 tbsp vegan butter

fresh whole nutmeg to taste



½ lb chanterelles diced

½ lb crimini mushrooms diced

1 oz dried chanterelles (rehydrated, drained, & diced)

½ cup dry vermouth

½ cup mushroom broth***

1 tbsp olive oil

2 ciopollini onions diced (or shallots)

1 tbsp vegan butter

1 tbsp sherry vinegar

1 tbsp flour

10+ sage leaves

1 tbsp maple syrup

warm water

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