The Edgy Veg Vegan Tourtiere Recipe: Best Meat Pie for Christmas Gingerbread Espresso Martini Recipe Vegan Pain Au Chocolat Recipe Beyond Meat Meatballs Recipe

Step 1

In a large saucepan, heat oil over medium-high heat.

Step 2

Add onions and garlic and cook until translucent, about 3 to 5 mins.

Step 3

Add mushrooms and celery, and cook for 5 mins, or until mushrooms are tender.

Step 4

Add veggie ground round, wine, water, vegan Worcestershire, bouillon powder, mustard powder, bay leaf, savoury, pepper, nutmeg, cinnamon and rosemary; and bring to a boil. Cover and reduce heat to medium-low. Simmer for 60 minutes, stirring often and season with salt, halfway through. Add more water, (about 1 tbsp at a time), if it begins to dry out. The mixture should be moist, but not too wet or soggy.

Step 5

Remove bay leaf and stir in the oats. Cook, stirring constantly, for 3 mins, or until the oats are soft.

Step 6

Remove from heat and let it cool completely. Transferring the mixture to a large bowl, and placing it onto a cooling rack will help this happen more quickly.

Step 7

Meanwhile, preheat your oven to 425F.

Step 8

Bake the pie crust for 15-20 mins (or according to the package’s blind baking instructions), until the crust is a light golden brown. Remove crust from the oven and place on a wire rack to cool completely.

Step 9

Spread veggie ground round mixture evenly into the cooled pie crust, and brush a little bit of aquafaba around the outer edges of the crust.

Step 10

Roll out the puff pastry to about 11 in wide. (You want the puff pastry to be larger than the pie crust)

Step 11

Lay the pastry on top of the filled crust, gently press the edges to seal, and trim off the excess. Press the edges gently again, but this time with the tines of a fork.

Step 12

With a very sharp knife, cut little slits in the top of the pastry to create steam vents, and brush the puff pastry with an even aquafaba and oil mixture (about 3 tsp of each).

Step 13

Bake for 15 mins, then reduce heat to 375°F, and bake for an additional 20 mins, or until the crust is golden.

Step 14

Serve with your favourite chutney or as they do in Quebec, ketchup.