Vegan Meat Pie (Vegan Tourtière)

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5 from 1 vote

This vegan meat pie is the perfect addition to any holiday menu

Prep Time20

Cook Time1

Chilling Time1

Total Time2 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 536kcal

Author: Bailey Franklyn

Ingredients

Pie Pastry

300 g all-purpose flour
3 g salt
150 g plant-based unsalted butter
100 g ice water

Filling

1 cup TVP (textured vegetable protein), dry
1 cup vegetable broth, hot
1 tablespoon olive oil
1 small cooking onion, diced
1 large garlic clove (or 2-3 small cloves), minced
3 cups white potatoes, grated
1 ½ teaspoon dried thyme
½ teaspoon ground cloves
2 tablespoon red wine vinegar
2-3 teaspoon salt
plant milk for brushing

Instructions

Make pie pastry

Mix flour and salt in a medium sized bowl.
Add in the butter. Cut into small pieces, and then use your hands to rub into the flour mixture until the butter is well combined and in pea-sized pieces.*
Add in your ice water. Mix until your dough forms a ball, but do not overwork.
Divide dough into two equal pieces. Shape into a disc, wrap tightly in plastic wrap. Chill in the fridge for at least one hour.

Make filling

Combine your TVP and broth in a small bowl. Let soak for 10-15 minutes until the TVP is fully rehydrated and soft.
Wash, dry and shred your potatoes using a box grater. No need to peel them, unless you want to.
Add oil to a large frying pan over medium heat. Add your diced onion and cook until soft and translucent. Then add the minced garlic.
Add the potatoes, thyme, ground cloves and salt. Combine well.
Add ¼ - ½ cup water and let potatoes cook for about 15 minutes on medium low. Stirring occasionally to make sure they don't stick.
After 15 minutes, add TVP and combine well. Once combined add red wine vinegar and another ¼ cup water.* Cook for another 10-15 minutes or until potatoes are cooked (less crunchy).
Season with salt and pepper. Add more thyme or ground cloves if you want.
Preheat oven to 400 °F
Remove one disc of your pie pastry from the fridge. Lightly flour a clean surface, and roll out your pastry so it's a little larger in diameter than your pie/tart shell. Use your rolling pin to transfer your pastry to your shell and gently press the so it's against the bottom and the sides of the shell. *
Remove the second disc from the fridge and roll out the same way. Cut slits or make cut outs with dough cutters to let steam escape. Set aside.
Add all filling to the shell. Cover with top pastry, press lightly all around to seal the edges. Trim overhanging pastry, and flute the edges.
Brush the entire surface with plant-milk of choice.
Bake for 35-40 minutes or until the crust is golden brown.
Let rest for 5-10 minutes before serving.

Notes

DAIRY FREE BUTTER: my go-to choice is Becel, but I have also used President's Choice. If you prefer to use salted butter, that works, but remember to omit the extra salt from the ingredients.

NOT VEGAN: if you're not vegan, you can use regular butter in the pie pastry dough, and either heavy cream or an egg wash on the crust before baking.

PIE PASTRY: It's important your butter is cold, and I find plant-based butter melts quickly. So you can either grate the butter in using a cold box grater, or put your butter in the freezer for 10-15 minutes before you need it. And if you find your butter starts to get really warm or melt while you're working with it, just put the bowl and dough in the fridge or freezer for 10 minutes.

POTATOES STICKING: add a little more water if your potatoes are sticking to the bottom, but you don't want the filling to be too watery.

PIE PLATE: the pie plate I typically use is 9" wide, and 1.5" tall, so it's quite deep.

MAKE AHEAD: you can make the filling and the pie dough the day before, and keep them (separately) in the fridge. The day you're ready to assemble, start at Step 8 and continue from there.

SERVING IDEAS: I love a slice of this with a very simple green salad.

Nutrition