Vegan Tourtière – French-Canadian “Meat” Pie Recipe

Anyone who is a part of a French-Canadian family, knows Tourtière is a Christmas must have (preferably smothered in ketchup)! With many people trying to eat less or no meat these days, we decided to put a meatless spin on this Christmas classic.

Ingredients

• 3 large potatoes
• 1 small onion finely chopped
• 1 clove garlic finely minced
• 4oz white mushrooms
• 12oz Impossible Ground Burger
• 1/2 teaspoon poultry seasoning – We used Bell’s Poultry Seasoning
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 5 tablespoons of vegan butter; 4 tbsps. for potatoes, 1 tbsp. for melting and brushing on pie – we used Country Crock Plant Butter
• 2 Pie Crusts – We used Pillsbury Pie Crust

Instructions

1. Preheat oven to 400°F
2. Peel potatoes, cut in half and boil in a pot of water until tender, about 12 minutes. Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
3. In a large skillet, cook the onion, garlic, mushrooms and burger over medium heat until no longer pink.
4. Combine the seasonings in a small bowl and add to the meat mixture in the skillet.
5. Once potatoes are done, mash with 4 tablespoons of vegan butter.
6. Combine the potatoes and meat mixture together.
7. Place one of the pie crusts into a greased pie plate (we greased with vegan butter) and add the meat and potato filling.
8. Roll out the second pie crust and place on top of the filling.
9. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with melted vegan butter and cut slits on the top to allow for venting.
10. Bake in the preheated oven for 30 to 35 minutes or until the pastry is golden brown.
11. Remove the tourtière from oven and let it cool at least 10 minutes before serving.

Yield: Makes 1 pie, about 8 servings.

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