Meatless Tourtière ~ Vegan Meat Pie
Even if you are a meat eater, I think you will enjoy this Meatless Tourtière recipe. And not only is it meatless, but it is completely vegan from crust to filling. It has no butter, no eggs or no milk. This makes it a perfect option for those holiday gatherings where there are always a few folks that don’t eat meat.
This plant based version of the Canadian classic tourtière, which you customarily make with minced pork and/or beef, doesn’t disappoint! You make this one with brown lentils, mushrooms and walnuts (if you wish). It’s almost like the Veggie Meat Crumbles recipe that I use for plant based tacos, Shephard’s pie and Bolognese sauce.
What is the Texture of Meatless Tourtière?
But don’t think that means it skimps on flavor and texture. Not at all! Sure, the texture isn’t a spot on replica of the real tourtière made with meat, but it is still oddly satisfying. Brown lentils have a hearty structure that doesn’t break down too much. They also have an earthy taste. And the snappy texture of mushrooms also create a new layer of texture. For even more bite and flavor add in the walnuts.
Once you spin together this concoction of lentils, herbs and spices you will have a surprising vegan version of Canada’s most prized comfort food. You use oats to further add body to the texture, this also gives it that melt in your mouth, tourtière feel. And the crust turns out perfectly flaky with a pleasant bite to it that makes this dish slightly rustic.
I hope you’ll give this meatless tourtière a try the next time you’re faced with that meatless Monday dilemma. And if you do, don’t forget to leave a review and let me know how it turned out for you!
Meatless Tourtière ~ Vegan Meat Pie
Ingredients
Crust
- 1¾ cups all-purpose flour
- ½ teapoon salt
- ⅓ cup vegetable shortening or margarine
- ⅓ cup olive oil
- 2-4 tablespoons water
Filling
- 1 cup dried brown lentils or 1-2 cans
- 1 bay leaf
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 100 grams mushrooms, chopped 1 heaping cup
- ½ teaspoon salt
- 1 clove garlic, minced
- ½ cup ground walnuts optional
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried summer savory
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon cloves
- ¼ teaspoon black pepper
- ¼ cup quick oats
- 1½-2 cups water
- 2-3 tablespoons plant based milk for brushing top
Instructions
Crust
- Combine all-purpose flour and salt in a medium sized bowl. Add shortening and olive oil and cut in with a pastry blender or your fingers until you have a course mixture. There should be a variety of sizes of chunks.
- Pat the mixture together and cut it in half. Place over the other half and pat down. Repeat this process of cutting and layering another 5 times. Pat each layer down flat with your fingers before cutting it in half each time. After the 6th time layering the dough, wrap it tightly in plastic and chill in the refrigerator for 1 hour.
Filling
- Rinse lentils in a few changes of water until washed. Soak in cold water for 2 hours or until slightly hydrated.
- Once soaked, transfer lentils into a medium saucepot and cover well with water. Add bay leaf and bring to a boil. Cook steadily for 25-30 minutes or until the lentils are soft but not falling apart. Remove from heat, and drain. Remove bay leaf and set lentils aside.
- In a large saucepan heat olive oil and add onion. Sweat for about 1 minute and add mushrooms, salt and garlic. Add walnuts (if using) along with the remaining ingredients. Sautee for another 1-2 minutes or until the mushrooms have slightly dried and the herbs and spices smell toasty.
- Add lentils, oats and the water. Bring to a boil, lower heat and simmer steadily for 15-20 minutes. Add more water if necessary; the mixture should be slightly loose but not runny. Check for seasoning and add more salt if needed. (I added another ¼ teaspoon salt.) Remove from heat and cool to room temperature.
- Preheat oven to 400℉/204℃. Use a 7 or 8 inch pie plate or springform pan. Roll ¾ of the dough out onto a well floured surface large enough to fit the pan with overhang. Transfer into the pie plate and press to fit well.
- Add cooled filling and roll out the remaining dough to form the top crust. Brush some water on the outer edge of crust before topping with the other piece of dough. The water will act as a "glue." Pinch the edges together well and form into any shape you like. Brush crust liberally with milk all over and make a hole in the middle of the top crust. Bake for 15 minutes, then reduce the oven temperature to 375℉/190℃ and bake for another 40-45 minutes. The crust should be golden brown.
- Allow the tourtière to rest for 10-15 minutes before slicing. Serve with ketchup and enjoy!