Holiday Vegan Tourtière

Ingredients of Vegan Holiday Tourtière

Vegan shortcrust pastry

• 2 cups of organic all-purpose flour
• 1 pinch of salt
• 1/3 cup cold water
• ½ cup ofsunflower oil
• 1 tablespoon of agave syrup

Vegan pie filling

• 2 tablespoons ofsunflower oil
• 1 yellow onion finely chopped
• 1 lb cremini mushrooms, diced
• 1 medium sized yellow potato, grated
• 2 plant-based burger balls thawed
• 1 cup of water
• 1 teaspoon of salt
• 1 tablespoon of nutritional yeast
• 1 tablespoon of chickpea flour
• Pinch of each of these spices: ground cinnamon, ground nutmeg, ground clove

Procedure for the Vegan Tourtière for the Holiday Season

Vegan shortcrust pastry

• In a medium sized bowl, mix the organic all-purpose flour and the salt.
• In a small bowl, whisk the cold water with thesunflower oil and the agave syrup.
• Incorporate the liquid mixture into the dry ingredients. Moisten the flour well by stirring with a fork.
• Divide the dough in half.
• On a floured surface, work a first dough by first shaping a ball of dough. Add water as needed so that the dough is perfectly malleable but not viscous.
• On a clean, lightly floured surface, roll out the dough into a disk shape. Transfer the dough to a pie dish to cover the bottom well.
• Repeat step 6 with the second half of shortcrust pastry and shape a disk to cover the vegan pie mix.

Vegan pie filling

• In a large skillet, heat thesunflower oil over medium heat. Add the onions and sauté for a few minutes until they become slightly translucent.
• Meanwhile, on a small plate, mash the plant-based burger balls with the back of a fork until well crumbled. To book.
• Add the mushrooms and grated potato to the onions. Brown for a few minutes, stirring frequently.
• Add the crushed plant-based burger balls. Stir vigorously to homogenize the mixture.
• Immediately add the water and all the seasonings. Stir and simmer for 5 minutes so that the water is well absorbed.
• The pie filling is ready when the mixture becomes moist and sticky but not liquid.
• Distribute the filling in the well-coated pie plate. Cover the filling with the second disk of shortcrust pastry. Brush withsunflower oil.
• Bake for 55 minutes at 350°C.
• Serve with homemade ketchup or organic or with cranberry jelly.
• The tourtière can be frozen until the holidays in an airtight bag.

Happy Holidays!

About the author

Naturopaths from La Boite à Grains

Team of qualified and certified naturopaths (ND) in Gatineau in Outaouais.

Original article written by Véronique Cousineau, Naturopath