Vegan Meat Pie (Vegan Tourtière)
This vegan meat pie is the perfect addition to any holiday menu
Servings: 6 servings
Calories: 482kcal
Equipment
- 1 Rolling Pin
- 1 9" pie or tart shell
Ingredients
Pie Pastry
- 300 g all-purpose flour
- 3 g salt
- 1 Tbsp fresh rosemary, finely chopped
- 150 g plant-based unsalted butter I like Becel
- 100 g ice water
Filling
- 1 Tbsp olive oil
- 1 small cooking onion, diced
- 1 large garlic clove (or 2-3 small cloves), minced
- 3 cups white potatoes, shredded
- 1 ½ tsp savory
- ½ tsp ground cloves
- 1 package TVP (textured vegetable protein) I used Yves original
- 2 Tbsp red wine vinegar
- 2-3 tsp salt
- plant milk for brushing
Instructions
Make pie pastry
- Mix flour, salt and rosemary 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. Note: 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.
- 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
- 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, savory, ground cloves and salt. Combine well.
- Add 1/4 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 1/4 cup water. Cook for another 10-15 minutes or until potatoes are cooked (less crunchy).Note: add a little more water if your potatoes are sticking, but you don't want the filling to be too watery.
- Season with salt and pepper. Add more savory 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 30-35 minutes or until crust is golden brown.
- Let rest for 5-10 minutes before serving.
Nutrition
Serving: 1serving | Calories: 482kcal
