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Prep time
2 hours
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Cook time
45 minutes
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Serves
8
Author Notes
I married into a French-Canadian family. To my husband, Tourtière means Christmas. Tourtière is a double-crusted, spiced meatpie usually made with pork and beef. Every family, including my husband’s, seems to have a secret spice mixture for their Christmas pie that is handed down from generation to generation.
I’m vegetarian, and wanted to find a way to enjoy the family tradition. I set out to veganize my mother-in-law, Doris’ pie. The pie uses seitan as a meat replacement. Sorry, Bonne Mama, for sharing your secret spice mix with the world.
The ingredient list is long but each addition gives flavor. The seitan dough is mixed, steamed, and then ground. The resulting filling is then baked in a double pie crust. Joyeux Noël!
—Felice
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Ingredients
- Pie Filling
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200 grams
Vital Wheat Gluten Flour (such as Bob’s Red Mill)
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3/4 teaspoon
Ground Cinnamon
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3/4 teaspoon
Ground Allspice
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3/4 teaspoon
Poultry Seasoning
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3/4 teaspoon
Celery Salt
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1/4 teaspoon
Ground Cloves
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2 teaspoons
Smoked Paprika
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1 teaspoon
Garlic Powder
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2 teaspoons
Onion Powder
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1 cup
Boiling Water
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2
Vegan Chicken Stock Cubes
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1 teaspoon
Liquid Smoke
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2 teaspoons
Marmite
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2 tablespoons
Soy Sauce or Tamari
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2 tablespoons
Coconut Sugar
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2 teaspoons
Red Wine Vinegar
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1/3 cup
Canola Oil
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2
Medium Waxy Potatoes, peeled and cut into 2” chunks
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2
Yellow Onions, chopped
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1 tablespoon
Canola Oil
- Pie
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1
Recipe Pie Filling
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2
Rounds Pie Crust of your choice
Directions
- Pie Filling
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Caramelize the onions. Heat 1 tablespoon canola oil in a non-stick skillet over medium heat. Add chopped onions and stir every 5 minutes until soft and golden, about 30 minutes. Remove from heat and cool.
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Boil the potatoes. Fill a medium saucepan with water and bring to a boil. Reduce heat to medium. Add potato chunks and cook until tender, about 15 minutes. Drain and set aside to cool.
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Pulse dry ingredients (wheat gluten through onion powder) in the bowl of a food processor or stand mixer with a dough hook.
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Combine wet ingredients (boiling water through 1/3 c canola oil) in a 2 cup Pyrex measuring cup.
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Pour wet ingredients into the dry. Add the caramelized onions. Mix/process until a dough is formed, 2-3 minutes. It is fine to mix by hand if preferred. The dough will be wet, and will hold together.
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Wrap the dough loosely in foil and steam for 1 hour.
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Cool the cooked dough. Cut it into big chunks and grind to a ground beef consistency in the food processor.
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Gently mix the boiled potato into the ground seitan mixture. The filling is now ready for the pie step.
- Pie
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Preheat oven to 350 degrees
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Line a 9” pie plate with a round of pastry.
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Pack the filling in. It’s okay to pat it down lightly.
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Seal the top pastry round on the pie, and cut vents.
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Bake for 45 minutes until golden.
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