For this holiday season, try this 22-ingredients vegan Tourtiere recipe! It is super easy to make for any occasion and impressing your next guests at your dinner party. I’ll show you how to make vegan tourtiere using an easy meaty filling & pie crust that will guarantee a grab for seconds. This Canadian-French recipe is a staple dish for anyone who wants to feel the warmth of Canadian culture. Feel free to check out my Best Vegan Thanksgiving Recipes or Vegan Christmas Recipes to find pairings for this vegan meat pie!
I’ve experimented with many vegan meat pie fillings to discover that using seasoned veggie ground-round filling makes the best vegan Tourtiere. This recipe is made for busy individuals, who prefers an “easy-to-use” store-bought pie crust and puff pastry. The crusts are accidentally vegan (check the ingredients)! whhich makes this recipe easy & affordable for a wholesome meal.
What is Tourtière?
Tourtière is a Canadian meal from Quebec, traditionally eaten on Christmas Eve or New Year’s Eve. This meat pie is typically filled with minced meat and potatoes and served in a pie crust. It is commonly found in New Brunswick and Nova Scotia.
How do you make Tourtiere from scratch?
- Heat oil over medium-high heat and add onions and garlic to cook until translucent. Add mushrooms and celery, and cook for 5 mins, or until mushrooms are tender. Stir in veggie ground round, wine, water, vegan Worcestershire, bouillon powder, mustard powder, bay leaf, savoury, pepper, nutmeg, cinnamon and rosemary; and bring to a boil. Cover and reduce heat to simmer for 60 minutes, stirring often and season with salt. Remove bay leaf and stir in oats. Cook until the oats are soft. Remove from heat and let it cool.
- Preheat your oven to 425F. Bake the pie crust for 15-20 mins until the crust is a light golden brown. Remove crust from the oven and cool completely.
- Spread veggie ground round mixture evenly into the cooled pie crust, and brush a little bit of aquafaba around the outer edges of the crust. Roll out the puff pastry to about 11 inches wide. Lay the pastry on top of the filled crust, gently press the edges to seal.
- Cut slits in the top of the pastry to create steam vents, and brush the puff pastry with an even aquafaba and oil mixture.
- Bake for 15 mins, then reduce heat to 375°F and bake for an additional 20 mins. Serve with your favourite chutney or ketchup.
Related Recipe: Vegan Beef Wellington
INGREDIENTS FOR TOURTIERE (VEGAN):
- Olive Oil or Coconut Oil
- Cremini Mushrooms
- Veggie Ground Round (veggie ground beef)
- Dry Red Wine (sub broth if you don’t use alcohol in cooking)
- Vegan Worcestershire (use ketchup if you don’t have access to this)
- No-Beef Boullion
- Mustard Powder
- Bay Leaf
- Ground Savoury
- Ground Black Pepper
- Ground Nutmeg
- Ground Cinnamon
- Dried Rosemary
- Sea Salt
- Old Fashioned Rolled Oats
- Pie Crust
- Puff Pastry
- Aquafaba & Olive Oil
KITCHEN EQUIPMENT I USED:
- Measuring Utensils
- Medium Saucepan with Lid
- Wooden Spoon
- Mixing Bowl
- Wire Cooling Rack
- Rolling Pin
- Pastry Brush
- Chef’s Knife
FULL RECIPE DOWN BELOW
- 1 tbsp olive oil
- 1 small onion, dice
- 2 garlic clove, minced
- 1-1.2 cups finely chopped cremini mushrooms
- 1 celery stalk, chopped
- 1-1.2 cups veggie ground round
- 1 cup water
- ¼ cup dry red wine (sub broth if you don't use alcohol in cooking)
- 1 tbsp vegan Worcestershire ketchup if you don't have access to this)
- 1 cube no beef boullion
- 1 tsp mustard powder
- 1 bay leaf
- ½ tsp ground savoury
- ½ tsp ground black pepper
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¼ tsp dried rosemary
- pinch of sea salt to taste
- ¼ cup old fashioned rolled oats
- 1-9 inch vegan pie crust, thawed
- 1 sheet vegan puff pastry, thawed
- Aquafaba & olive oil for brushing
- In a large saucepan, heat oil over medium-high heat.
- Add onions and garlic and cook until translucent, about 3 to 5 mins.
- Add mushrooms and celery, and cook for 5 mins, or until mushrooms are tender.
- Add veggie ground round, wine, water, vegan Worcestershire, bouillon powder, mustard powder, bay leaf, savoury, pepper, nutmeg, cinnamon and rosemary; and bring to a boil. Cover and reduce heat to medium-low. Simmer for 60 minutes, stirring often and season with salt, halfway through. Add more water, (about 1 tbsp at a time), if it begins to dry out. The mixture should be moist, but not too wet or soggy.
- Remove bay leaf and stir in the oats. Cook, stirring constantly, for 3 mins, or until the oats are soft.
- Remove from heat and let it cool completely. Transferring the mixture to a large bowl, and placing it onto a cooling rack will help this happen more quickly.
- Meanwhile, preheat your oven to 425F.
- Bake the pie crust for 15-20 mins (or according to the package’s blind baking instructions), until the crust is a light golden brown. Remove crust from the oven and place on a wire rack to cool completely.
- Spread veggie ground round mixture evenly into the cooled pie crust, and brush a little bit of aquafaba around the outer edges of the crust.
- Roll out the puff pastry to about 11 in wide. (You want the puff pastry to be larger than the pie crust)
- Lay the pastry on top of the filled crust, gently press the edges to seal, and trim off the excess. Press the edges gently again, but this time with the tines of a fork.
- With a very sharp knife, cut little slits in the top of the pastry to create steam vents, and brush the puff pastry with an even aquafaba and oil mixture (about 3 tsp of each).
- Bake for 15 mins, then reduce heat to 375°F, and bake for an additional 20 mins, or until the crust is golden.
- Serve with your favourite chutney or as they do in Quebec, ketchup.
Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!
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