Vegan Tourtiere (vegan meat pie)
Our Traditional, Chorizo (Mexican) and Italian Seitan flavors are now available in Canada. To celebrate, we've been recreating Canadian dishes with a vegan twist. This meat pie looks like it took all day, but with the help of store-bought crust, it's actually quite simple to make.
Ingredients
- 2 9-inch store-bought frozen vegan pie crust, thawed
- 1 tablespoon olive oil
- 1 onion chopped
- 16 oz baby bella or cremini mushrooms roughly chopped
- 3 cloves garlic minced
- 2 8 ounce packages Upton's Naturals Italian Seitan
- ¾ teaspoon sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon ground sage
- ½ cup breadcrumbs
- 3 tablespoons cornstarch
- 2 tablespoons low-sodium tamari or soy sauce
- 1 cup vegetable broth
- Aquafaba or non-dairy milk
Instructions
- Thaw the crust according to package instructions.
- Preheat the oven to 400° F or 200° C.
- Heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms and saute 4-6 minutes until the mushrooms have reduced in size. Add the garlic and saute one additional minute until fragrant. Add the Italian Seitan, salt, smoked paprika, pepper, sage, and breadcrumbs, mix to combine.
- Add the cornstarch, tamari, and broth to a small bowl and whisk to combine. Add the mixture to the skillet and stir all of the ingredients until well combined. Remove from the heat.
- Line a 9 inch pie plate with one pie crust dough. Transfer the meat mixture to the pie plate. Top with second pie crust dough and pinch the edges together to seal the pie crust. Cut slits in the top of the crust for steam to release.
- Brush the top with unsweetened milk or aquafaba. Bake for 40 minutes or until golden brown. If it starts to get too dark, cover the top with foil until it finishes baking.