Make the Dough
1. In a large bowl, whisk together the flour, sugar, and salt.
2. Cut the chilled plant butter into the flour mixture until it resembles coarse crumbs.
3. Stir the flaxseed into the ice water, then pour into the bowl.
Use your hands to gently knead into a soft dough (it will firm up as it chills).
4. Divide the dough into two pieces, one slightly larger than the other. 5. Cover and chill for at least 30 minutes.
Make the Filling
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
Spread the squash, cranberries, and shallot on the sheet. Drizzle with 1 tbsp olive oil, season with salt + pepper, and roast 30–40 minutes, until golden.
2. Meanwhile, heat the plant butter and remaining olive oil in a large pan.
3. Add onion, celery, and carrot; cook until softened, 3–5 minutes.
4. Stir in garlic, beans, and sage; cook until lightly golden, about 5 minutes.
5. Pour in white wine and cook for 1 minute more. Remove from heat and let cool.
Assemble
1. Roll out the larger piece of dough to just under ¼ inch thick. Cut into ten 5-inch circles. Press into muffin tin cups to form the bottom crusts.
2. Roll out the smaller piece and cut ten 3¼-inch top circles.
3. Combine roasted squash mixture with bean mixture. Spoon into crusts.
4. Lay the top crust on each, crimp edges to seal, and pierce the center with a fork.
5. Bake for 35 minutes, until golden. Let cool for 5 minutes before removing from the pan.
Make the Gravy
1. In a small saucepan, melt plant butter over medium heat.
2. Whisk in flour and cook until golden, about 3 minutes.
3. Slowly stir in plant milk, soy sauce, and sage.
4. Simmer for 5 minutes, until thickened. Season to taste.
Serve pot pies warm with plenty of gravy.
