This Vegan Meat Pie (or Vegan Tourtière if that’s what you know it as) is the perfect addition to your plant-based holiday menu. Or any holiday menu. You don’t have to be vegan or vegetarian to find this ‘meat pie’ very tasty.
Why you’ll love this vegan meat pie recipe
- Vegan: With this recipe being vegan, it means everyone can (and will) enjoy it. If you don’t need it to be vegan, you can make some swaps to make it vegetarian. Keep reading to learn how.
- Source of protein: I find many holiday menus include lots of vegetables and carbohydrates, but protein is often lacking. This pie is good protein source to add to your meal.
What you’ll need to make this vegan meat pie recipe
You’ll need the following to make this pie:
- Pie pastry: you can either buy pie dough, or make it. It’s easy to make, the recipe card below walks you through it. All you need is flour, water, butter and salt. I also used fresh rosemary, but that’s optional.
- Potatoes: surprisingly, majority of the filling of this pie is potatoes. I use white potatoes.
- TVP: TVP or textured vegetable protein is what provides the protein. You can use dehydrated TVP and rehydrate it before adding to your pie. Or use pre-cooked TVP, which is what I use. I like the brand Yves.
- Spices: you’ll need ground cloves, savory, salt, pepper and I added some red wine vinegar.
Additions & Substitutions
- More veggies: this recipe doesn’t include many vegetables. Chances are there are lots of side dishes on the table featuring vegetables, but if not, serve it with a salad. Or you could add some veggies like celery or carrots. I haven’t tried this though.
- Make it vegetarian: if you don’t need to make it vegan, simply use regular butter instead of vegan butter, and brush with heavy cream or an egg wash instead of plant milk.
- Protein: while I haven’t tried it, you could possibly use lentils instead or in addition to TVP.
- What to serve with vegan meat pie?: In my family, we usually have tourtière on Christmas eve with soup and a big salad. I would suggest ensuring you serve it with some vegetables, whether that’s a salad or side dishes.
- How to make it a vegetarian meat pie? The same way you would make it vegan, but you can use regular butter instead of vegan butter for the pie pastry. And you can use an egg wash or brush with milk or cream instead of a plant milk. The filling will remain the same to ensure it does not contain meat.
- What ‘meat’ do you use for this meat pie? I use TVP or textured vegetable protein which is a soy product. It’s a good source of protein and has a similar texture to ground meat. You could try using lentils instead, although I have not tried it that way.
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Vegan Meat Pie (Vegan Tourtière)
- 1 Rolling Pin
- 1 9" pie or tart shell
- 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
- 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
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.
- 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.