Vegan Tourtiere (vegan meat pie)

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If you’re looking for a savoury vegan pie recipe, you’ve come to the right place! Tourtiere is a traditional French Canadian meat pie, and I made it all sorts of untraditional by making it vegan. Woohoo! This vegan tourtiere has a drool-worthy chewy juicy meaty filling wrapped in a flaky pie crust.

Vegan Tourtiere (vegan meat pie). This savoury pie is made with tofu and mushrooms for the best chewy, juicy, meaty texture. A fantastic centrepiece for Thanksgiving or Christmas. Make ahead. Gluten-free and oil-free options. #itdoesnttastelikechicken #veganrecipes

I’ve seen several vegan tourtiere recipes using lentils as the base, but since I’ve already used lentils in my Shepherd’s pie, and puff pastry wrapped lentil loaf recipes I wanted to try something different… and I’m SO glad I did- wow this is delicious.

It was really important to me that I figure out how to get both the chewy texture and the juicy texture for the filling in this pie.

So for the chewy part, I made my tofu crumbles. If you’ve been hanging out on my blog for a while you will know I’m obsessed with making tofu crumbles. I’ve used them in my chili, bolognese, chorizo, lasagna soup, and tacos. Basically anywhere that I wanted a chewy ground beef texture. This simple technique makes the best chewy meaty texture ever!

For the juicy part, I used mushrooms. Instead of slicing them I chopped them for more of a ground meat texture. Then I sauté them so they become juicy and tender. The combo of the tofu crumbles with the mushrooms in this vegan tourtiere is total perfection.

Vegan Tourtiere (vegan meat pie). This savoury pie is made with tofu and mushrooms for the best chewy, juicy, meaty texture. A fantastic centrepiece for Thanksgiving or Christmas. Make ahead. Gluten-free and oil-free options. #itdoesnttastelikechicken #veganrecipes

This vegan savoury pie is the perfect centrepiece for a holiday feast such as Thanksgiving or Christmas, but it can also be enjoyed year-round! This vegan tourtiere can be made ahead of time and baked fresh. I’ve also included options in the recipe notes to make this recipe gluten-free or oil-free.

tofu crumbles give this pie a chewy meaty texture.

First, make the tofu crumbles.

Mix nutritional yeast, melted vegan butter, and soy sauce together in a large bowl. Open and drain the tofu (no need to press it), then use your fingers to break and crumble the tofu into the bowl. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the seasoning mix.

Spread the tofu mixture evenly over the pan. Bake for 35 – 40 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn’t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that’s ok because it will provide a variety of texture.

Make-ahead tip: you can prepare, bake, and allow the tofu crumbles to cool, then store in an air-tight container in the fridge for 2 – 3 days until ready to use.

saute mushrooms to add juiciness to the pie

In the meantime, you can make the rest of the filling. Melt the vegan butter in a large skillet over medium-high heat and then add the onion and garlic. Sauté until the onion turns translucent and begins to brown, about 5 minutes. Stir in the chopped mushrooms and continue to sauté until the mushrooms reduce in size, darken in colour, and begin to get juicy. Turn off the heat, another 5 – 10 minutes.

mix the filling for the pie

Whisk 3/4 cup of the cold vegetable broth and cornstarch together in a cup or bowl. Pour the vegetable broth mixture over the mushrooms and stir in the baked tofu crumbles, breadcrumbs, and all of the spices. If the mixture looks a bit dry add 1/4 cup more vegetable broth as needed.

roll the pie dough and pack the filling down to make a firm tourtiere

Now you can assemble the pie. Divide the pie dough into two and roll out both halves on a floured surface. You can see more tips on how to do this in this post. Line a 9″ pie plate with one half of the rolled dough. Spoon the mushroom tofu filling into the pie crust and then pack it down firmly.

brush the pie with aquafaba to help it brown.

Top the pie with the remaining half of the dough. Pinch the edges together to seal the pie closed, then cut slits on top to allow steam to release.

You can optionally use leftover pie dough to cut leaves or other shapes and decorate the pie. Brush the top of the pie with aquafaba or non-dairy milk.

Browning tip: aquafaba is the liquid in a can of chickpeas or white beans. I find that brushing this on your pie crust gets the best golden colour, but if you don’t have that on hand you can sub non-dairy milk.Vegan Tourtiere (vegan meat pie). This savoury pie is made with tofu and mushrooms for the best chewy, juicy, meaty texture. A fantastic centrepiece for Thanksgiving or Christmas. Make ahead. Gluten-free and oil-free options. #itdoesnttastelikechicken #veganrecipes

Bake for about 40 minutes until the crust is golden, keeping an eye on it near the end so that it doesn’t burn. Remove from the oven and let rest for 10 minutes before serving.

Vegan Tourtiere (vegan meat pie). This savoury pie is made with tofu and mushrooms for the best chewy, juicy, meaty texture. A fantastic centrepiece for Thanksgiving or Christmas. Make ahead. Gluten-free and oil-free options. #itdoesnttastelikechicken #veganrecipes

It’s traditional to serve vegan tourtiere with HP sauce or ketchup. I also like adding a side salad.

Bon appetegan!

Sam Turnbull

4.62 from 36 votes

Vegan Tourtiere (vegan meat pie)

Prep Time

20 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 40 mins

 

This savoury pie is made with tofu and mushrooms for the best chewy, juicy, meaty texture. A fantastic centrepiece for Thanksgiving or Christmas. Make ahead. Gluten-free and oil-free options.

Course: Main Course

Cuisine: Canadian

Servings: 8 servings (makes 1 pie)

Calories: 512 kcal

Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Ingredients

For the tofu crumbles:

  • 2 tablespoons nutritional yeast
  • 1 tablespoon melted vegan butter or oil
  • 1 tablespoon soy sauce
  • 1 350g block extra-firm tofu

For the rest of the filling:

  • 1 tablespoon vegan butter or oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 16 oz mushroom, chopped
  • 3/4 – 1 cup vegetable broth
  • 3 tablespoons cornstarch
  • 1/2 cup breadcrumbs
  • 3/4 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried sage
  • 1/8 teaspoon ground cloves (optional, see notes)

For the pie crust:

  • 2 times the recipe for Easy Vegan Pie Crust (or store-bought vegan pie crust)
  • aquafaba or non-dairy milk, for brushing the pastry

Instructions

To prepare the tofu:

  1. Preheat your oven to 350F (180C). Line a baking sheet with parchment paper, or lightly grease the pan.

  2. Mix nutritional yeast, melted vegan butter, and soy sauce together in a large bowl. Open and drain the tofu (no need to press it), then use your fingers to break and crumble the tofu into the bowl. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the seasoning mix.

  3. Spread the tofu mixture evenly over the pan. Bake for 35 – 40 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn’t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that’s ok because it will provide a variety of texture.

To prepare the rest of the filling:

  1. In the meantime, melt the vegan butter in a large skillet over medium-high heat and then add the onion and garlic, about 5 minutes. Sauté until the onion turns translucent and begins to brown. Stir in the chopped mushrooms and continue to sauté until the mushrooms reduce in size, darken in colour, and begin to get juicy, another 5 – 10 minutes. Turn off the heat.

  2. Whisk 3/4 cup of the cold vegetable broth and cornstarch together in a cup or bowl. Pour the vegetable broth mixture over the mushrooms and stir in the baked tofu crumbles, breadcrumbs, and all of the spices. If the mixture looks a bit dry add 1/4 cup more vegetable broth as needed.

To assemble the pie:

  1. Turn your oven up to 400F (200C).

  2. Divide the pie dough into two, then roll out half of the pie dough on a floured surface. You can see more tips on how to do this in this post. Line a 9″ pie plate with the rolled dough. Spoon the mushroom tofu filling into the pie crust and then pack it down firmly. Roll the remaining half of the dough and place ontop of the pie. Pinch the edges together to seal the pie then cut slits on top to allow steam to release. You can optionally use leftover pie dough to cut leaves or other shapes and decorate the pie. Brush the top of the pie with aquafaba or non-dairy milk.

  3. Bake for about 40 minutes until the crust is golden, keeping an eye on it near the end so that it doesn’t burn. Remove from the oven and let rest for 10 minutes before serving.

Recipe Notes

For gluten-free: use a gluten-free soy sauce or tamari, sub the breadcrumbs for gluten-free breadcrumbs, and use a gluten-free pie crust.

For oil-free: for the tofu crumbles sub the oil for aquafaba or vegetable broth. When cooking the onions, do a water or broth sauté. Use an oil-free pie crust alternative.

Aquafaba: is the liquid in a can of chickpeas or white beans. I find that brushing this on your pie crust gets the best golden colour, but if you don’t have that on hand you can sub non-dairy milk.

Ground cloves: are traditional in tourtiere. That said, I generally prefer to make my pie without them so it is up to you if you want the traditional flavour or not.

Make ahead: the entire pie can be made the day ahead of time and then baked fresh. To do this, allow the filling to cool completely before assembling the pie. Once assembled, cover with foil and chill in fridge for up to 24 hours. When ready to bake, follow the baking instructions in the recipe, bake from chilled.

Serving: 1slice of pie (recipe makes 8) | Calories: 512kcal | Carbohydrates: 49g | Protein: 9g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 773mg | Potassium: 310mg | Fiber: 3g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 13mg

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