Description
This vegan Tourtière is a delightful twist on the traditional Canadian meat pie, featuring a flaky homemade crust and a savory, spiced plant-based filling enhanced with lentils, mushrooms, and vegan ground meat. Perfect for holiday dinners or comforting family meals, this recipe blends hearty textures with a subtle hint of sweetness from sultanas and a rich medley of spices.
Ingredients
Pie Crust
- 2 batches of vegan pie crust (one for the top and one for the base)
Mince Filling
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely diced
- 1 cup mushrooms, finely chopped
- 2 tablespoons sultanas
- 1 cup green lentils, cooked or canned (7 oz / 200g)
- 1 cup vegan ground meat (can substitute additional cooked lentils) (8 oz / 225g)
- 1 tablespoon tomato paste
- 1 teaspoon soy sauce
- 1 teaspoon fresh thyme leaves, chopped (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 vegan bouillon cube, dissolved in ½ cup hot water
- ½ cup frozen peas
Glaze
- 2 tablespoons plant-based milk, unsweetened or neutral flavour
Instructions
- Prepare the Mince Filling: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing them until soft and translucent to build your flavor base.
- Cook the Carrots: Add the diced carrots to the skillet and cook for about 5 minutes until they begin to soften, enhancing the filling’s texture.
- Add Mushrooms: Stir in the finely chopped mushrooms, cooking until they release their moisture and start to brown, which adds depth and umami.
- Combine Lentils and Vegan Meat: Add the sultanas, cooked lentils, and vegan ground meat (or an extra cup of cooked lentils if preferred). Cook for an additional 2 minutes to meld the ingredients together.
- Season the Filling: Stir in the tomato paste, soy sauce, thyme, rosemary, cumin, smoked paprika, salt, and pepper. These spices create a complex, savory flavor profile essential to traditional tourtière.
- Simmer the Mixture: Pour in the vegan bouillon (dissolved in hot water) and bring the filling to a simmer. Cook until most of the liquid has evaporated, and the mixture thickens to a hearty consistency.
- Add Frozen Peas and Cool: Stir in the frozen peas and cook for another 2 minutes. Then remove the skillet from heat and allow the filling to cool completely before assembling the pie.
- Assemble the Pie: Roll out one batch of the vegan pie crust and line a pie dish with it. Spoon the cooled filling evenly into the crust-lined dish.
- Top and Glaze: Roll out the second batch of pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal. Brush the top crust with the plant-based milk glaze to encourage browning.
- Bake the Tourtière: Preheat the oven to 375°F (190°C). Bake the assembled tourtière for approximately 1 hour and 10 minutes, or until the crust is golden brown and flaky.
- Serve: Allow the tourtière to cool slightly before slicing to help the filling set. Serve warm and enjoy a delicious, vegan twist on a classic holiday dish.
Notes
- For a nutty crust, consider using whole wheat flour in your vegan pie crust.
- The vegan ground meat can be substituted entirely by lentils for a budget-friendly option.
- You can prepare the filling a day in advance to save time on serving day; just refrigerate until ready to assemble.
- Brush the crust with plant-based milk before baking to achieve a beautifully golden finish.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze nicely for up to 1 month.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Canadian