Holiday Vegan Tourtière

Holiday Vegan Tourtière Ingredients

vegan tourtiere

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.

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!

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

Original article written by Véronique Cousineau, Naturopath

Tags :