Tourtière (vegetarian)

Makes 1 x 9” pie

The plant-based version of the French Canadian meat pie from Quebec: Tourtière

I discovered this recipe back in ‘23 from the beautiful book Fraiche Food Fuller Hearts by Jillian Harris & Tori Wessler.

It’s perfect dinner but, as they say in the book it’s even better the next day.

Freezes really well also & in my opinion, makes a great lunch to-go.

Make a few small changes to make this gluten-free with, tamari instead of soy, GF panko & Worcestershire sauce & stock.

Ingredients

1/4 cup (60 ml) extra virgin olive oil

1 cup (250 ml) finally chopped yellow onion

2 cloves of garlic, minced

1/4 cup of dry white wine

1 (15 ml) tablespoon beef flavored vegetarian stock concentrate

2 pounds (900 g) cremini mushrooms or mixed mushrooms, finely chopped (about 10 cups/2.4L)

1 cup (250 ml) finely diced peeled, russet potatoes

1 cup (250 ml) finely diced celery

1 cup (250 ml) finely diced peeled carrot

1/4 cup (60 ml) vegan butter

1 tablespoon (15 ml) tamari

1 tablespoon (15 ml) vegan Worcestershire sauce

2 cups (500 ml) gluten-free Panko crumbs

1 1/2 teaspoons (7 ml) ground allspice

1 teaspoon (5 ml) dried thyme

1/2 teaspoon (2 ml) ground sage

1 cup (250 ml) finely ground walnuts

Salt and pepper

Directions:

Make the filling. Heat the olive oil in a large frying pan over medium heat. Add the onions, storing occasionally and cook until translucent, 3 to 4 minutes. Stir in the garlic and cook for one minute. Add the red wine and stock concentrate and cook until slightly reduced, about two minutes.

Add the mushrooms, stirring occasionally until soft, about 6-8 minutes. Add the potatoes, celery, carrots & vegan butter & cook until the potatoes & carrots are fork tender, about 6-8 minutes. Add the soy sauce & Worcestershire sauce & stir to combine. Remove from the heat. Stir in panko crumbs, allspice, sage, thyme & walnuts. Season with salt & pepper.

Assemble the pie:

On a lightly floured work surface, use a floured rolling to roll out 1 disc pie dough into a 12” (30 cm) round about 1/4” (9 cm) think

Carefully roll the dough over a rolling pin onto a 9” round pie plate. Using your hands gently press the dough up the sides to fit.

Scrape the filling mixture into the shell gently patting it down.

Roll out the second disc of dough into a circle, slightly larger than the pipe plate.

Carefully roll the dough around the rolling pin and unroll it over the pie. Trim the excess dough and pinch with your fingers to seal. Using a sharp knife, cut a few vent slits my life into the top of the pie. Bake the pie until golden brown about 35 minutes.