Holiday Vegan Tourtière

Holiday Vegan Tourtière Ingredients

Vegan shortcrust pastry

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

Vegan pie filling

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

Procedure for Tourtière Végane du Temps des Fêtes

Vegan shortcrust pastry

• In a medium bowl, combine the organic all-purpose flour and salt.
• In a small bowl, whisk the cold water with thesunflower oil and the agave syrup.
• Stir liquid mixture into dry ingredients. Moisten flour well, stirring with a fork.
• Divide dough in half.
• On a floured surface, work the first piece of dough into a ball. Add water as needed to ensure the dough is 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.
• Repeat step 6 with the second half of the shortcrust pastry, shaping a disk to cover the vegan tourtière mix.

Vegan tourtière filling

• In a large skillet, heat thesunflower oil over medium heat. Add the onions and sauté for a few minutes, until slightly translucent.
• Meanwhile, in a small plate, mash the plant-based burger balls with the back of a fork to crumble them. Set aside for later use.
• Add the mushrooms and grated potato to the onions. Sauté for a few minutes, stirring frequently.
• Add crushed plant-based burger balls. Stir vigorously to homogenize the mixture.
• Immediately add water and all seasonings. Stir and simmer for 5 minutes, until the water is fully absorbed.
• The pie filling is ready when the mixture becomes moist and sticky, but not liquid.
• Spoon the filling into the pie plate, which has been well coated with a layer of pastry. 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 cranberry jelly.
• The tourtière can be frozen in an airtight bag until the holidays.

Happy Holidays!

About the author

Naturopaths of La Boite à Grains

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

Original article written by Véronique Cousineau, Naturopath