Preheat oven to 350ºF and place rack on the bottom position.

To make crust: Place flour and salt, to taste, in a food processor and pulse briefly. Add EVCO and “chia egg”. Pulse until mixture forms a ball. Press dough into a 9 inch pie plate. Bake for 8-12 minutes or until edges are golden brown. Remove from oven. Set aside. P.S. This crust can be used for other recipes, including pies, quiches etc.!!

To prepare sauce: In the meantime, place water in a small stockpot and bring to a boil on medium-high heat. Add cranberries, beets, maple syrup and chia seeds. Lower temperature to low-medium and let simmer for 3-4 minutes. Set aside.

To prepare filling: Add vegetable stock, onions and leeks to a large stockpot on medium-high heat. Healthy sauté for 1-2 minutes then add mushrooms, garlic, chickpeas, mustard, tarragon, cinnamon, nutmeg, cloves, salt and pepper, to taste, stirring for an additional 2-3 minutes to infuse all flavors. With a slotted spoon, add mushroom mixture and return to oven for 10-15 minutes or until all is warmed, if not serving immediately. Serve with sauce, garnish with almond slivers and a few sprigs of tarragon. Super Yummy!!!