1. Preheat the oven to 400 degrees F and grease a 9-inch tart pan with coconut oil (or oil of choice).

2. For the crust:

• Combine the flax and water in a small bowl and set aside to thicken.
• Stir together the cooked quinoa, nutritional yeast, coconut oil, and herbs.
• Add the flax mixture and mix until well combined.
• Press the mixture into the prepared tart pan using your hands. (or other available pan)
• Bake for 15 minutes or until golden.
• Turn the oven heat down to 350 degrees F.

3. For the filling:

• In a large pan, heat coconut oil over medium-high heat. Add the garlic, leeks, carrots, and butternut squash.
• Sauté, stirring frequently, until carrots and squash are tender (about 8-10 minutes).
• Add greens and stir until wilted. Remove pan from heat.
• In a food processor, combine the remaining ingredients until very smooth.
• Transfer creamy mixture to a bowl and stir in sautéed veggies. Spread the filling over the prepared crust and bake for about 35 minutes (the top should be golden).
• Garnish with fresh sage. Allow cooling for at least 10 minutes before slicing. Enjoy!