Step 1

1 Let the chilled dough sit on the counter to soften slightly, about 10 minutes

Step 2

2 Place the dough between two large sheets of parchment paper and roll out into a 10-inch circle, flouring as needed

Step 3

3 Rotate the dough a quarter turn every so often to ensure an even roll-out

Step 4

4 Remove the top sheet of parchment and reserve

Step 5

5 Fold over the outer 1/2 inch of dough, then use your fingers to crimp into a fluted edge

Step 6

6 Use a paring knife to cut four 2-inch oval-shaped vents in the center of the crust

Step 7

7 Slide the bottom sheet of parchment with the crust onto a large, rimmed baking sheet and refrigerate until needed

Step 8

8 Position a rack in the middle of the oven and preheat to 400 degrees

Step 9

9 Wash and dry the Swiss chard and remove the stems

Step 10

10 Finely slice the stems, then stack the leaves, roll them up, and slice them into 1-inch strips

Step 11

11 Keep the stems and leaves separated

Step 12

12 In a Dutch oven or other large pot over medium heat, melt 2 tablespoons of the vegan butter

Step 13

13 Add the chard stems, onion, mushrooms and 1/2 teaspoon of the salt and cook, stirring, until the mushrooms have released their liquid, about 5 minutes

Step 14

14 Add the sweet potato and turnips

Step 15

15 Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the potatoes and turnips begin to soften around the edges, 7 to 9 minutes

Step 16

16 Stir in the garlic and lemon zest and cook until fragrant, 30 seconds

Step 17

17 Stir in the beans and chard leaves and cook just until the leaves wilt, about 2 minutes

Step 18

18 Transfer the vegetables to a bowl

Step 19

19 Return the now-empty pot to medium-high heat and melt the remaining 2 tablespoons of vegan butter

Step 20

20 Add the flour and cook, stirring until incorporated, about 1 minute

Step 21

21 Gradually whisk in the broth, scraping up any browned bits and smoothing out any lumps

Step 22

22 Bring to a simmer and cook, stirring, until the sauce thickens slightly, about 1 minute

Step 23

23 Turn off the heat and whisk in the parsley, miso, lemon juice, pepper and the remaining 1/2 teaspoon of salt

Step 24

24 Stir in the vegetables, along with any accumulated juices, taste, and season with more salt and/or pepper as needed

Step 25

25 Transfer the filling to a 9-inch deep-dish pie plate or cast-iron skillet

Step 26

26 Place the chilled crust on top and recrimp the edges

Step 27

27 Brush the surface with oat milk or soy milk, if desired

Step 28

28 Line the baking sheet with one of the sheets of parchment paper you used for the crust and place the pie on top (to protect your oven in case the filling bubbles over)

Step 29

29 Bake for about 30 minutes, or until the crust is golden brown and the filling is bubbling

Step 30

30 Let cool on a wire rack for 10 minutes before serving