Tourtière
This tourtière recipe is the perfect vegan main dish for a holiday dinner! With a flaky homemade crust and a savoury filling with just a hint of sweetness, it’s sure to be a crowd-pleaser.
You know what I love about being vegan? There are endless possibilities for holiday main dishes. Instead of turkey for dinner year after year on Thanksgiving, we can switch things up. Will it be Vegan Wellington? Or this Stromboli Recipe? Or maybe this savoury tourtière!
What Is Tourtière?
Tourtière is a French-Canadian meat pie that’s traditionally served during the holiday season. It originated in Quebec, and it’s usually made with seasoned beef, pork, or veal, all baked into a flaky double crust.
My vegan version swaps the meat for a combination of lentils and vegan ground beef (although you can use all lentils if you’d like). Mushrooms add even more umami, then peas and sultanas add just a touch of sweetness for balance.
Why You’ll Love This Tourtière Recipe
- Hearty and satisfying. This tourtière is packed with plant-based protein from lentils and vegan ground beef, making it a filling, satisfying main dish.
- So much flavour. The filling is packed to the brim with savoury, umami, and sweet flavours. The combination of herbs, spices, and vegetables in this recipe creates a rich, delicious filling.
- Perfect for a special occasion. Whether it’s for a holiday dinner or a dinner party with friends, this tourtière is sure to impress. It’s one of those vegan dishes that’s so good, even the meat eaters will want a slice!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pie crust – I use my vegan pie crust, or use this gluten-free vegan pie crust. Store-bought is fine too, just be sure that it’s vegan.
- Olive oil
- Aromatics – Onion, garlic, and carrots infuse the filling with flavour.
- Mushrooms – You can use any variety you like; white mushrooms and cremini are the most budget-friendly options.
- Sultanas – AKA golden raisins.
- Green lentils – Here’s how to cook lentils.
- Vegan ground meat – To skip the store-bought vegan meat, use an additional cup of cooked lentils.
- Tomato paste
- Soy sauce
- Herbs – Fresh or dried thyme and rosemary.
- Spices and seasonings – Ground cumin, smoked paprika, salt, and pepper.
- Vegan bouillon cube – Dissolve this in a 1/2 cup of hot water.
- Frozen peas
- Plant-based milk – For the glaze.
How to Make Tourtière
- Cook the aromatics. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; once the onions are translucent, add the carrots and cook 5 minutes more.
- Add the mushrooms. Stir in mushrooms and cook until they release their moisture.
- Stir in the remaining ingredients. Add the sultanas, lentils, and vegan ground meat. Cook 2 minutes, then stir in the tomato paste, soy sauce, herbs, and seasonings. Pour in the broth.
- Simmer. Bring the mixture to a simmer. Cook until the filling thickens, then stir in the peas and cook for about 2 minutes more.
- Fill the pie. Roll the bottom crust to about 1/8-inch thick. Press into the pie dish. Spoon the filling into the crust.
- Top the pie. Roll out the second crust, then transfer it to the top of the tourtière. Seal the edges and crimp, then cut a few slits in the top.
- Bake. Brush the plant milk over the crust, then bake in a 350ºF oven for 60 to 70 minutes, or until golden.
- Finish. Cool for 30 minutes, then slice and serve.
Tips for Success
- Cool the filling. Let the filling cool completely before assembling the tourtière. This helps prevent the bottom crust from becoming soggy.
- Don’t skip the slits. The small slits cut on the top crust allow steam to escape, which helps the tourtière bake evenly without popping the top and bubbling over the sides.
- Cover the crust if needed. If you notice the edges are getting too dark, cover them to protect them from burning. A pie shield is an easy way to protect the edges and keep them from getting too dark, but strips of foil also work well.
What to Serve With Tourtière
For a light pairing, consider serving your tourtière with a green salad dressed with a simple vinaigrette. Roasted vegetables, like these Balsamic Roasted Vegetables, would also make a delicious side dish. I think Cranberry Orange Sauce would complement the flavours in this tourtière, too.
How to Store
- Refrigerator: Store leftover tourtière in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
- Freezer: To freeze, wrap the pie tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
- Reheat: Reheat in a 350ºF oven until heated through, or microwave individual slices.
Enjoy friends! If you make this vegan tourtière recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Tourtière
Ingredients
- 2 batches of vegan pie crust, one for the top and one for the base
For the 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 from the can, 7 oz, 200g
- 1 cup vegan ground meat, can be substituted with additional cup of cooked lentils, 8oz, 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 1/2 cup hot water
- ½ cup frozen peas
For the 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 onion and garlic, sautéing until soft and translucent.
- Add the diced carrots and cook for about 5 minutes until they begin to soften.
- Stir in the chopped mushrooms and cook until they release their moisture and begin to brown.
- Add the sultanas, cooked lentils, and vegan ground meat (if using), and cook for 2 more minutes.
- Stir in the tomato paste, soy sauce, thyme, rosemary, cumin, smoked paprika, salt, and pepper.
- Pour in the vegetable broth and bring the mixture to a simmer. Cook until the liquid has mostly evaporated and the mixture is thickened. Stir in the frozen peas and cook for another 2 minutes. Set aside to cool.
Assemble the Pie:
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out one of the chilled pastry discs to about ⅛-inch thickness. Make sure it’s large enough to cover the bottom and sides of your pie dish (about 9 inches).
- Carefully transfer the rolled-out dough to the pie dish and press it into the base and sides.
- Spoon the cooled savory mince filling into the pastry-lined pie dish, spreading it evenly.
- Roll out the second pastry disc to cover the top of the pie.
- Place the rolled-out pastry over the filling, pressing the edges down to seal. Trim off any excess pastry, and crimp the edges with a fork or your fingers.
- Cut a few small slits in the center of the top crust to allow steam to escape during baking.
Bake the Pie:
- Lightly brush the plant based milk over the top of the pie.
- Bake in the preheated oven for 60-70 minutes, or until the pastry is golden and crisp. Check after 45 min and cover the edges with aluminum foil if it gets too dark.
- Remove the pie from the oven and allow it to cool for at least 30 minutes before slicing.
Notes
- Refrigerator: Store leftover tourtière in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
- Freezer: To freeze, wrap the pie tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
- Reheat: Reheat in a 350ºF oven until heated through, or microwave individual slices.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This was so savoury! I was gobsmacked at how tasty this was. Thank you for sharing this, Jesscia!