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Vegan tourtière recipe

very easy
Prep Time
30 mins
Total Time
35 mins
Two tourtières (one for you, the other to freeze or give as a gift!)


By Audrey Sckoropad

If I had to choose one dish that reminds me of my childhood Christmases, it would have to be tourtière. Three generations of women would gather around the big kitchen island at home and spend the day tasting each other’s special recipe before lining the pie pans with pastry and filling them with the appetizing tourtière mixtures. To this day, it’s one of my favourite holiday memories. Since I became a vegan 12 years ago, I have adapted our tourtière recipe to make it meat-free… and I must say, it’s just as good! I combine mushroom, millet and plant-based meat to get a perfect blend of flavours and textures. Here’s my recipe:


white onion, finely chopped
cloves garlic, minced
2 tbsp
olive or coconut oil
cube Herbamare vegetable bouillon
3 cups
cooked millet
2 cups
Gardein beefless ground
2 cups
white mushrooms, chopped
2 cups
kale, chopped
1 ½ cups
boiling water
½ tbsp
vegan Worcestershire sauce
4 tsp
Salt and pepper
½ tsp
ground sage
¼ tsp
Wholly Wholesome vegan pie shells
Plant-based milk to brown the crust


Step 1
In a large skillet set over medium heat, sauté garlic in oil. Add salt and pepper.
Step 2
Place the vegetable bouillon cube a pyrex measuring cup and pour in boiling water. Let the cube dissolve.
Step 3
Place mushrooms, beefless ground and kale in the skillet. Add spices, salt and pepper. Cook for 5 minutes, stirring occasionally.
Step 4
Add millet, tamari and water and reduce heat to low, stirring gently. Keep stirring gently. Cover and cook for 5 minutes.
Step 5
Remove from heat and fill two pie shells with the mixture. Cover each pie with another layer of pastry. Brush the top crusts with milk to moisten them. Bake at 200 °C (400 °F) for 25 to 30 minutes.
Bon appétit!