Vegan Tourtiere Recipe: Best Meat Pie for Christmas
Prep time
Cook time
Total time
A Toutiere is prepared meaty filling, in a pie crust and topped with puff pastry. It is a Canadian minced meat pie that is often served on New Year's Eve.
Author: The Edgy Veg
Recipe type: Main
Cuisine: Vegan
Serves: 4-6
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Serving size: ⅙ slice of pie Calories: 485 Fat: 27g Carbohydrates: 38g Sugar: 1.1g Fiber: 4g Protein: 16g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/12/16/vegan-meat-pies-for-christmas/