Meatless Tourtière ~ Vegan Meat Pie
A meatless version of the Canadian comfort food using lentils and mushrooms. Perfect for holidays and any time of year alike.
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!