Best Canadian Tourtièrevegan Recipes

Vegan Tourtiere image

Provided by Chef Joey Z.

Time 55m

Yield 8 serving(s)

Number Of Ingredients 19

1/2 cup of uncooked millet, rinsed
2 tablespoons olive oil
1/2 teaspoon cinnamon
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup sliced mushrooms
1/2 cup sunflower seeds (whole or ground)
1/2 cup oats (flaked)
4 tablespoons tamari
2 tablespoons nutritional yeast
1 teaspoon thyme
1 teaspoon basil
1 teaspoon parsley
1 teaspoon sage
1 teaspoon oregano
1/4 teaspoon cloves or 1/4 teaspoon allspice
1 pinch cayenne
1 cup vegetable broth
1 pastry for double-crust pie

Steps:

Combine rinsed millet with 1 cup of water in a medium sized saucepan and heat to boiling.
Reduce heat to minimum, and cook until millet has absorbed all the water, about 20 minutes.
Remove from heat and let millet stand, covered, 10 minutes.
In large frying pan, saute onion and garlic in the olive oil until onion is translucent.
Add mushrooms, and cook for an additional 5 minutes.
Add oat flakes, cooked millet, sunflower seeds, spices, tamari, nutritional yeast and vegetable broth, combine well.
Pour the mixture into a pie shell and cover with second layer of pastry. Bake at 350F for approximately 25 minutes, or until the crust is nicely browned.
Serves 8.

Nutrition Facts : Calories 427.8, Fat 24.8, SaturatedFat 5.1, Sodium 750.6, Carbohydrate 42.5, Fiber 5, Sugar 1.2, Protein 10.5

Canadian Tourtière(Vegan) image

Provided by Sharon123

Time 1h35m

Yield 1 9" pie

Number Of Ingredients 20

1 tablespoon olive oil
1 large onion, diced
3 garlic cloves, minced
10 medium cremini mushrooms, stemmed and finely chopped
walnuts, halves ground
1 1/4 cups vegetable broth
1/2 cup dry white wine
1 tablespoon vegatarian broth seasoning (beef style-"no beef" recommended)
1 teaspoon liquid smoke
1 teaspoon dried thyme
1/2 teaspoon dried savory
1/2 teaspoon ground sage
2 bay leaves
salt and pepper, to taste
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/2 teaspoon vegan worcestershire sauce (optional)
3/4 cup russet potato, grated, peeled
pastry dough (for 1 double 9-inch pie crust)

Steps:

In a large skillet over medium-high heat, add oil, and onion, sauté until onion begins to soften, than add mushrooms. Sauté mushrooms until most of their juices have been released, then add garlic and sauté for 2 minutes more.
Mix in the lentils, walnuts, broth, wine, no-beef powder, liquid smoke, thyme, savory, sage and bay leaves. Season with salt and pepper and bring to a simmer over medium heat. Simmer until almost all the liquid has been evaporated, then remove the bay leaves and stir in the cinnamon, cloves, nutmeg and potato. Cook until potato is soft, about 10 minutes. Remove from heat. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.
Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled lentil mixture. Roll out remaining dough disk into a 10″ round. Place dough over filling. Fold overhang over top crust and crimp edges. Brush crust with non-dairy milk. Cut three 2″ slits in top crust. Chill for 1 hour.
Preheat oven to 400°F.
Bake tourtière for 30 minutes.
Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes.
Let cool for 20 minutes before serving.

Nutrition Facts : Calories 431.1, Fat 14.4, SaturatedFat 2.2, Sodium 34.2, Carbohydrate 50.8, Fiber 7.9, Sugar 12, Protein 9.9