You know what I love about being vegan? There are endless possibilities for holiday main dishes. Instead of turkey for dinner year after year on Thanksgiving, we can switch things up. Will it be Vegan Wellington? Or this Stromboli Recipe? Or maybe this savoury tourtière! Enjoy friends! If you make this vegan tourtière recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! My vegan version swaps the meat for a combination of lentils and vegan ground beef (although you can use all lentils if you’d like). Mushrooms add even more umami, then peas and sultanas add just a touch of sweetness for balance.
Pie crust – I use my vegan pie crust, or use this gluten-free vegan pie crust. Store-bought is fine too, just be sure that it’s vegan. Olive oil Aromatics – Onion, garlic, and carrots infuse the filling with flavour. Mushrooms – You can use any variety you like; white mushrooms and cremini are the most budget-friendly options. Sultanas – AKA golden raisins. Green lentils – Here’s how to cook lentils. Vegan ground meat – To skip the store-bought vegan meat, use an additional cup of cooked lentils. Tomato paste Soy sauce Herbs – Fresh or dried thyme and rosemary. Spices and seasonings – Ground cumin, smoked paprika, salt, and pepper. Vegan bouillon cube – Dissolve this in a 1/2 cup of hot water. Frozen peas Plant-based milk – For the glaze.
