06 Dec Tourtière – Vegan + Gluten-Free
When I was in University I had the best. And I mean BEST tourtière I’ve ever tasted. Short version of the story is that I kind of fell in love with tourtière. Tourtière is traditionally a meat pie dish that originated in Québec.
Honestly there is so much to love about Quebec.
And of course, the food.
Anyway, I thought I would try my hand at a plant based, gluten-free version of this traditional recipe.
The star of the show (also known as the ‘meat’) in this recipe is an assortment of mushrooms. Generally, mushrooms are a great source of B vitamins, protein, trace minerals, and fibre. They also contain anti-inflammatory properties which helps the body in so many ways (most dis-ease in the body is linked to inflammation)! Specific types of mushrooms contain particular health benefits, you can read more about the benefits of chaga mushrooms here and king oyster mushrooms here.
The essence of mushrooms are particularly supportive of the body and mind while working through the shadow aspects of the psyche.
You will fall in love with this tourtière.
Firstly, it’s super easy to make. Plus, you don’t need pastry skills (my crust fell apart when I transferred it but it was mendable with just a few soft touches).
This tourtière is:
Savoury on the inside
Sweet on the outside
This is a good recipe to double or triple so that you can freeze some for a fast and delicious dinner later. I like to eat my tourtière with ketchup or barbecue sauce but that’s optional.
If you’re looking for more holiday meal ideas be sure to check out this Flavourful Roasted Cauliflower. If you’re looking for sides and sauces check out these recipes: Roasted Root Veggies with Rosemary, Maple Glazed Brussels Sprouts with Cranberries, Nut-Free Zucchini Gratin, Refined Sugar-free Cranberry Sauce, and King Oyster Mushroom Gravy. If you’re looking for a holiday dessert recipe check out these delicious recipes: Chai Chaga Cheesecake, Cranberry Cheesecake, No Bake Nanaimo Bars, or Teff Flour Gingersnap Cookies.
- 1 tablespoon extra-virgin olive oil
- 4 cups button mushrooms, ground* (about 457g whole)
- 2 cups portobello mushroom cap, ground* (about 3 caps, stems and gills removed)
- 1 cup shiitake, ground* (about 100 grams whole, stems removed)
- 1 onion, diced
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon thyme
- ¼ teaspoon cinnamon
- ¼ teaspoon cloves
- ⅛ teaspoon nutmeg
- Pink Himalayan salt and pepper, to taste
- ⅔ cup gluten-free bread crumbs
- ½ cup parsley, chopped
- Pastry for double 9-inch pie crust**
- 1 teaspoon agave syrup
- 2 teaspoons filtered water
- In a large saucepan, heat olive oil over medium heat. Stir in the onion and cook until translucent, about five minutes. Stir in the garlic, shredded mushrooms, and bay leaves and continue cooking for about 16 to 18 minutes, stirring occasionally. At this point, the mushrooms should be cooked down and released most of the moisture. Remove the bay leaves.
- Stir in the spices, bread crumbs, and parsley to combine. Refrigerate to chill.
- Preheat the oven to 375.
- While the mixture is chilling roll out half of the pastry on a floured surface to an ⅛-inch thickness; fit into oiled 9-inch pie plate. Press any cracks in the dough together.
- Spoon the filling into pie shell, pat the top to smooth. Roll out the remaining pastry dough. Cover the top with rolled out pastry, trim edges, and press with a fork to seal.
- If there is remaining dough cut decorative shapes to top. Then mix agave and water. Brush the top of the pie with mixture.
- Cut steam vents in the top of the pie and bake in the preheated oven for 40 to 45 minutes, until golden. Let cool for 10 minutes before serving.
**I doubled this pie dough recipe and had some remaining dough: https://www.meghantelpner.com/blog/gluten-free-vegan-pie-crust/