Vegan Tourtière – French-Canadian “Meat” Pie Recipe
Anyone who is a part of a French-Canadian family, knows Tourtière is a Christmas must have (preferably smothered in ketchup)! With many people trying to eat less or no meat these days, we decided to put a meatless spin on this Christmas classic.
Ingredients
- 3 large potatoes
- 1 small onion finely chopped
- 1 clove garlic finely minced
- 4oz white mushrooms
- 12oz Impossible Ground Burger
- 1/2 teaspoon poultry seasoning – We used Bell’s Poultry Seasoning
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 5 tablespoons of vegan butter; 4 tbsps. for potatoes, 1 tbsp. for melting and brushing on pie – we used Country Crock Plant Butter
- 2 Pie Crusts – We used Pillsbury Pie Crust
Instructions
- Preheat oven to 400°F
- Peel potatoes, cut in half and boil in a pot of water until tender, about 12 minutes. Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
- In a large skillet, cook the onion, garlic, mushrooms and burger over medium heat until no longer pink.
- Combine the seasonings in a small bowl and add to the meat mixture in the skillet.
- Once potatoes are done, mash with 4 tablespoons of vegan butter.
- Combine the potatoes and meat mixture together.
- Place one of the pie crusts into a greased pie plate (we greased with vegan butter) and add the meat and potato filling.
- Roll out the second pie crust and place on top of the filling.
- Fold the top crust under the bottom crust and pinch or flute the edges. Brush with melted vegan butter and cut slits on the top to allow for venting.
- Bake in the preheated oven for 30 to 35 minutes or until the pastry is golden brown.
- Remove the tourtière from oven and let it cool at least 10 minutes before serving.
Yield: Makes 1 pie, about 8 servings.
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