This traditional French Canadian Vegan Tourtiere from Quebec, Canada is meaty and full of flavour. No cholesterol, less fat, but all the comforting goodness of a traditional meat pie. Perfect for celebrating a Vegan Christmas, or any time of year!
What is a Tourtiere?
Tourtiere is a family favourite dish that is traditionally served around the holidays in Quebec, Canada. I personally do not have family from Quebec, but a good “meat” pie is something every Canadian loves!
If you browse Pinterest or Google you will find many different opinions on what a “correct” version of the traditional tourtiere contains.
Many people swear that it can contain nothing but pork in order to be called a traditional meat pie. Other’s claim that people used whatever they had on hand. This often included wild game such as hare, deer, and venison.
Some people say potatoes and other veggies are cool-others believe its sac-religious!
How to Make Tourtiere Vegan
For me, I love to keep it simple-and of course vegan, so there is no meat in this pie!I’ve used ingredients such asT.V.P., beef flavoured veggie broth, liquid smoke and seasoned potato to bring this vegan Tourtiere to life.
Vegan Pie shells. You can totally make your own, but for convenience I’ve used a no name brand for this recipe. Tenderflake and others DO contain animal ingredients, so if keeping it vegan is important to you, just double check the box. I usually have luck with the no-name brands!
Canola oil-any vegetable oil will work!
All purpose flour
Why My Vegan Tourtiere is Amazing
This Traditional tourtiere vegan recipe is packed with satisfying umami. It’s incredibly hearty and comforting. The flavours come together to create the perfect balance of salty, savory, meaty goodness one would expect from a meat pie-only with zero cholesterol, way less fat, and overall a healthier version of it’s meat packed counterpart.
This traditional dish from Quebec, Canada is meaty and full of flavour. No cholesterol, less fat, but all the comforting goodness of a traditional meat pie.
1boxvegan pie shells**I used no name brand-tenderflake is not vegan
4small potatoes, peeled and dicedabout 2 1/2 cups worth
3-4cupswater to boil the potatoes
1tspsalt for the boiling potato water
2-3tbspcanola oilfor the pan
1mediumyellow onion, diced
1-2 clovesfresh garlicabout 1 tbsp. worth
1cup T.V.P.Textured Vegetable Protein
1 tsponion powder
1 tspMrs. Dash Steak Spice**there’s already a lot of salt here, so I went with the salt free steak spice
1cupboiling waterto re-hydrate the T.V.P.
1tspvegan Worcestershire Sauce
1cupboiled potato waterreserved from boiling the potatoes-use for the gravy
1cubeMcCormick All Vegetable Beef Flavoured Bullionor any other veggie beef flavoured broth
To Thicken the gravy/sauce
2tbspall purpose flour
How to Make My Vegan Tourtiere (Meat Pie)
Pull out your frozen pie shells and set on the counter to defrost. Set your Oven to 350 degrees Fahrenheit.
Place 3-4 cups of water into a skillet and bring to the boil over high heat.
Peel and dice your potatoes.
Add your potatoes and salt to the skillet. Bring your potatoes to the boil and cook for 10 minutes-until tender
While you are waiting for your potatoes to cook, Place a large pan over medium heat and add canola oil.
Dice your onion and Mince your garlic. Place into the pan to brown
In a medium bowl or large measuring cup, add 1 cup of dry T.V.P.
Add in your garlic powder, onion powder, and steak spice. Stir to combine.
Pour in 1 cup of boiling water to the TVP to re-hydrate it. To this, mix in your liquid smoke, and your Worcestershire sauce. allow to sit for 2 minutes.
Remove your boiled and softened potatoes from the water. Reserve 1 cup of boiled potato water for the sauce. Move the potatoes over to the cooking onion and garlic mixture. Stir to combine.
Place your re-hydrated TVP mixture into the Potato and onion mixture.
Using the skillet for the boiled potatoes, add in the reserved 1 cup of potato water. Add in your Beef flavoured bullion cube and bring to the boil.
in a seperate bowl, combine the flour and water and whisk to combine so there are no lumps present. Once your broth is at a rapid boil, slowly whisk in your flour mixture to thicken the gravy. Pour the gravy into the pan with the TVP. Stir to combine.
Place your pie onto a sturdy baking sheet to make for easier transfer to and from the oven.
Remove the pan from the heat and transfer the mixture into one of your pie crusts. I used a regular sized crust and ended up with about 1 cup of the filling left over. You could use a “deep dish” style pie crust to fit the entire amount, or maybe fill the regular sized pie slightly less and make two Tourtiere’s out of the one recipe.
Place the other pie shell over the mixture and pinch the sides to seal. Cut vent holes into the top of the crust.
Bake in a pre-heated oven at 350 degrees Fahrenheit for about 50 minutes, until golden. No need to brush the pie with butter or egg-it browns up beautifully all on its own!
Once your timer goes off, remove the pie from the oven and allow it to rest for 10-15 minutes before cutting.
Slice and enjoy with a light side salad.
The Vegan Worcestershire sauce is available at some specialty stores, or online.
You can find Mrs. Dash steak spice in almost all grocery stores.
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