Vegetarian Tourtiere
Savor the comforting flavors of a classic dish reimagined with this Vegetarian Tourtière recipe, a plant-based twist on the traditional French-Canadian meat pie. Packed with hearty lentils, earthy mushrooms, and creamy mashed potato, this savory pie is seasoned with warm spices like cinnamon and cloves, creating a rich, aromatic filling wrapped in a flaky pie crust. Perfect for holiday gatherings or cozy family dinners, this recipe is entirely meat-free yet incredibly satisfying, with ingredients like vegetable stock and a hint of soy sauce adding depth to every bite. Simple to prepare with just 20 minutes of hands-on time, this tourtière bakes to golden perfection in under an hour and serves as a show-stopping centerpiece for vegetarians and omnivores alike. Try pairing it with a crisp green salad or your favorite chutney for a complete meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups button mushrooms, finely chopped
- 2 cups lentils, cooked and drained
- 1 medium potato, peeled, cooked, and mashed
- 1 cup bread crumbs
- 1 cup vegetable stock
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 0.5 teaspoons ground cloves
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 rounds store-bought or homemade pie crusts
- 1 large egg (for egg wash, optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute.
Add the chopped mushrooms to the skillet and cook until the liquid has evaporated, about 8-10 minutes.
Stir in the cooked lentils, mashed potato, and bread crumbs.
Pour in the vegetable stock and soy sauce, mixing well to combine.
Season the mixture with thyme, ground cloves, cinnamon, salt, and pepper. Cook for 2-3 minutes until well combined and heated through. Remove from heat and let cool slightly.
Roll out one pie crust and fit it into a 9-inch pie dish.
Spoon the filling into the pie shell, spreading it evenly.
Cover the filling with the second pie crust, trimming the edges as needed. Seal by pinching the edges together or crimping with a fork.
If using, beat the egg and brush it over the top crust for a golden finish.
Cut a few small slits in the top crust to allow steam to escape.
Bake the tourtière in the preheated oven for 35-40 minutes, or until the crust is golden brown and crisp.
Let cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 6.1 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
