Author: If you're looking for a savoury vegan pie recipe, you've come to the right place! Tourtiere is a traditional French Canadian meat pie, and I made it all sorts of untraditional by making it vegan. Woohoo! This vegan tourtiere has a drool-worthy chewy juicy meaty filling wrapped in a flaky pie crust. My veganized version of this French Canadian classic is a perfect dish to serve on the holidays or as a hearty, warming dinner during the coldest days.
I've seen several vegan tourtiere recipes using lentils as the base, but since I've already used lentils in my Shepherd's pie, and puff pastry wrapped lentil loaf recipes I wanted to try something different... and I'm SO glad I did - wow, this is delicious!
It was really important to me that I figure out how to get both the chewy texture and the juicy texture for the filling in this pie.
So for the chewy part, I made my tofu crumbles. If you've been hanging out on my blog for a while you will know I'm obsessed with making tofu crumbles. I've used them in my chili, bolognese, chorizo, lasagna soup, and tacos. Basically anywhere that I wanted a chewy ground beef texture. This simple technique makes the best chewy meaty texture ever!
For the juicy part, I used mushrooms. Instead of slicing them I chopped them for more of a ground meat texture. Then I sauté them so they become juicy and tender. The combo of the tofu crumbles with the mushrooms in this vegan tourtiere is total perfection.
This vegan savoury pie is the perfect centrepiece for a holiday feast such as Thanksgiving or Christmas, but it can also be enjoyed year-round! This vegan tourtiere can be made ahead of time and baked fresh. I've also included options in the recipe notes to make this recipe gluten-free or oil-free.
To make vegan tourtiere:
First, make the tofu crumbles.
Mix nutritional yeast, melted vegan butter, and soy sauce together in a large bowl. Open and drain the tofu (no need to press it), then use your fingers to break and crumble the tofu into the bowl. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the seasoning mix.
Spread the tofu mixture evenly over the pan. Bake for 35 - 40 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
Make-ahead tip: you can prepare, bake, and allow the tofu crumbles to cool, then store in an air-tight container in the fridge for 2 - 3 days until ready to use.
In the meantime, you can make the rest of the filling. Melt the vegan butter in a large skillet over medium-high heat and then add the onion and garlic. Sauté until the onion turns translucent and begins to brown, about 5 minutes. Stir in the chopped mushrooms and continue to sauté until the mushrooms reduce in size, darken in colour, and begin to get juicy. Turn off the heat, another 5 - 10 minutes.
Whisk ¾ cup of the cold vegetable broth and cornstarch together in a cup or bowl. Pour the vegetable broth mixture over the mushrooms and stir in the baked tofu crumbles, breadcrumbs, and all of the spices. If the mixture looks a bit dry add ¼ cup more vegetable broth as needed.
Now you can assemble the pie. Divide the pie dough into two and roll out both halves on a floured surface. You can see more tips on how to do this in this post. Line a 9" pie plate with one half of the rolled dough. Spoon the mushroom tofu filling into the pie crust and then pack it down firmly.
Top the pie with the remaining half of the dough. Pinch the edges together to seal the pie closed, then cut slits on top to allow steam to release.
You can optionally use leftover pie dough to cut leaves or other shapes and decorate the pie. Brush the top of the pie with aquafaba or plant-based milk.
Browning tip: aquafaba is the liquid in a can of chickpeas or white beans and I find that brushing this on your pie crust gets the best golden colour, but if you don't have that on hand you can sub plant-based milk.
Bake for about 40 minutes until the crust is golden, keeping an eye on it near the end so that it doesn't burn. Remove from the oven and let rest for 10 minutes before serving.
Common Questions:
Can tourtiere be frozen?
If wrapped tightly or stored in an air-tight container, tourtiere can be frozen for up to 4 months.
What do you serve with tourtiere?
It's traditional to serve vegan tourtiere with HP sauce or ketchup. I also like adding a side salad.
Can tourtiere be made ahead?
Yes, the entire pie can be made the day ahead of time and then baked fresh. To do this, allow the filling to cool completely before assembling the pie. Once assembled, cover with foil and chill in fridge for up to 24 hours. When ready to bake, follow the baking instructions in the recipe, bake from chilled.
*See my recipe notes below for answers to more commonly asked questions such as gluten-free or oil-free!
Bon appetegan!
Sam Turnbull
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Vegan Tourtiere (vegan meat pie)
Servings: servings (makes 1 pie)
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Ingredients
For the tofu crumbles:
- 2 tablespoons nutritional yeast
- 1 tablespoon melted vegan butter or oil
- 1 tablespoon soy sauce
- 1 block (12 oz/ 350 g) extra-firm tofu, drained (no need to press it)
For the rest of the filling:
- 1 tablespoon vegan butter or oil
- 1 yellow onion,, chopped
- 3 cloves garlic,, minced
- 16 oz mushroom,, chopped
- ¾ - 1 cup vegetable broth
- 3 tablespoons cornstarch
- ½ cup breadcrumbs
- ¾ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme leaves
- ¼ teaspoon black pepper
- ¼ teaspoon ground sage
- ⅛ teaspoon ground cloves, (optional, see notes)
For the pie crust:
- 2 times the recipe for Easy Vegan Pie Crust, (or store-bought vegan pie crust)
- aquafaba or plant-based milk, for brushing the pastry
Instructions
To prepare the tofu:
- Preheat your oven to 350F (180C). Line a baking sheet with parchment paper, or lightly grease the pan.
- Mix nutritional yeast, melted vegan butter, and soy sauce together in a large bowl. Break the tofu into a few large chunks and add them to the bowl, then us a potato masher to mash the tofu into crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the seasoning mix.
- Spread the tofu mixture evenly over the pan. Bake for 35 - 40 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
To prepare the rest of the filling:
- In the meantime, melt the vegan butter in a large skillet over medium-high heat and then add the onion and garlic, about 5 minutes. Sauté until the onion turns translucent and begins to brown. Stir in the chopped mushrooms and continue to sauté until the mushrooms reduce in size, darken in colour, and begin to get juicy, another 5 - 10 minutes. Turn off the heat.
- Whisk ¾ cup of the cold vegetable broth and cornstarch together in a cup or bowl. Pour the vegetable broth mixture over the mushrooms and stir in the baked tofu crumbles, breadcrumbs, and all of the spices. If the mixture looks a bit dry add ¼ cup more vegetable broth as needed.
To assemble the pie:
- Turn your oven up to 400F (200C).
- Divide the pie dough into two, then roll out half of the pie dough on a floured surface. You can see more tips on how to do this in this post. Line a 9" pie plate with the rolled dough. Spoon the mushroom tofu filling into the pie crust and then pack it down firmly.
- Roll the remaining half of the dough and place ontop of the pie. Pinch the edges together to seal the pie then cut slits on top to allow steam to release. You can optionally use leftover pie dough to cut leaves or other shapes and decorate the pie. Brush the top of the pie with aquafaba or non-dairy milk.
- Bake for about 40 minutes until the crust is golden, keeping an eye on it near the end so that it doesn't burn. Remove from the oven and let rest for 10 minutes before serving.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Christine says
My friend made this for me for my 50th birthday dinner and it was DELICIOUS! I immediately put it on the holiday menu - which was supposed to be my Christmas dinner but has turned into Boxing Day dinner and it is wonderful. Thank you so much for this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Christine! That is so wonderful to hear 🥰 I’m thrilled it made it onto your holiday menu and thank you so much for sharing this!
Annette says
Thank you for sharing this delightful alternative to traditional tourtière. I used 1/2 firm tofu and 1/2 smoked tofu. I also added about a teaspoon of marmite to the tofu for an extra umami punch. A delicious option for those who don't eat meat while everyone else is enjoying the pork tourtière.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Annette, thank you for sharing your experience. I’m glad you enjoyed it and found a version that worked for you.
Jacqueline Lagasse says
Hi, first time on your site. Was wondering if the amount made goes into regular pie crust or deep dish i always make toutiere and gives as gifts but my poor nephew is always left out so this will be a great surprise for him
Maureen says
I used a regular pie crust, not deep dish, and the filling fit perfectly. It turned out great!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! SO happy you enjoyed it Maureen 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes! The filling fits perfectly into a regular pie crust, no need for deep dish. I hope your nephew loves it 💚
Susan says
Sounds awesome (as all your recipes are). Looking forward to making this on Boxing Day for our veg family members to go side by side with a meat based pie. Traditional tourtiere recipes that I've seen use mashed potato to bind the filling. I was thinking of trying that in lieu of bread crumbs. What do you think?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Susan! Mashed potato can work as a binder and is actually quite traditional in some tourtiere recipes. Just keep the amount modest so the filling doesn’t become too soft. Sounds like a lovely Boxing Day plan 😊
Maureen says
Brilliant! I make a "traditional" tourtiere with pork from the Canadian Living magazine at Christmas. This year, my daughter and her fiancé, who is pescatarian, are coming, and I need a meatless version to serve him. I just tried this and it's perfect. The only thing I varied was I used the spices from the other recipe, and honestly, my husband couldn't tell the difference. Will be serving it with mashed potatoes and your mushroom gravy. Thank for this, and I'll be trying more recipes from your sight!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's so wonderful!! Love that your husband coudn't even tell the difference! Thanks for the wonderful review Maureen 🙂
Rebecca T says
I am making this for Thanksgiving. What type of mushrooms do you recommend? I am making your mushroom gravy with cremini mushrooms so was wondering if I should use same or different? Or mix mushroom types? Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
HI Rebecca, I used cremini or button mushrooms, but a mix would also be lovely here. Enjoy!
Rebecca Tabasso says
I am making this for Thanksgiving. What type of mushroom do you recommend? I am making your mushroom gravy with cremini mushrooms so was wondering if I should use same or different? Or mix mushroom types?
Abbey says
Hi there! Curious if you had any recommendations on timing or temperature if I were to reheat a fully cooked one from frozen?
Looking to bring to Thanksgiving but want to make the weekend before! Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Abbey! For the very best result, freeze the pie unbaked. Assemble it completely, wrap tightly, and freeze. When ready to bake, place it straight into the oven from frozen at 400°F (200°C) for 55–65 minutes, until the crust is golden and the center is hot.
You can freeze it after baking and reheat (350°F for 45–55 minutes), but freezing unbaked gives the flakiest crust. Hope that helps! 😊
Helen Foster says
Absolutely delicious! Another one of your recipes to add to my regular (and special occasions) list 😀 Thank you so much for sharing.
Jess @ It Doesn't Taste Like Chicken says
We are happy to hear it - thanks Helen!
Vicki Crawford says
Delish! Texture and taste was perfect to traditional tourtiere. Even non vegan friends enjoyed this recipe. Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy you enjoyed it so much Vicki!
Sharyn Paquette says
This was excellent. My husband enjoyed it too. All your recipes I have tried have not disappointed.
Jess @ It Doesn't Taste Like Chicken says
Thanks for your kind words, Sharyn!
Kerry Reid says
Could you use TVP instead of tofu crumbles for the filling?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kerry! I haven't tested this, but I think this should work. Use about 1 to 1¼ cups of dry TVP and rehydrate it in hot vegetable broth or water. Once softened, drain and press out any excess liquid then season with the all the same spices as the tofu. I think this will make for a softer filling, but should still be tasty.
Kerry Reid says
Thank you 🎄
Edith says
THIS. IS. IT!! As a French Canadian, I grew up on my mother’s most amazing meat pie. It was one of my favourite dish. I made this and boy, doesn’t it replicate my childhood pie almost perfectly!!! The texture, the taste, it is absolutely spot on! I always hated making pie crust but this time it came together perfectly and was super flaky. My father in law couldn’t believe there was no meat in it! Absolute success, thank you SO much for this recipe!!!! I will definitely make again and again!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
YAY!! So very happy that this worked out so perfectly for you! It's so nice being able to make vegan versions of childhood favorite! Thank you for the wonderful review Edith 🙂