Vegan Tourtière

Ingredients

• 290 g (1½ cups)dried brown lentils
• 1 large (454–510 g / 16–18 oz)russet potato, peeled and cut into 2.5 cm (1-inch) pieces
• 56 g (4 tablespoons), dividedvegan butter
• 1 largeonion, diced
• 3 clovesgarlic, minced
• 55 g (½ cup)chopped pecans
• 5 ml (1 teaspoon)dried thyme
• 5 ml (1 teaspoon)smoked paprika
• 2.5 ml (½ teaspoon)rubbed sage
• 2.5 ml (½ teaspoon)ground cinnamon
• 2.5 ml (½ teaspoon)ground ginger
• 2.5 ml (½ teaspoon)black pepper
• 1.25 ml (¼ teaspoon)ground cloves
• 1.25 ml (¼ teaspoon)allspice
• 1.25 ml (¼ teaspoon)ground nutmeg
• 30 ml (2 tablespoons)soy sauce
• 15 ml (1 tablespoon)red wine vinegar
• 5 ml (1 teaspoon), or to tastesalt
• 1 batch, enough for a double crust, or 2vegan pie dough or shop-bought crusts
• 30 ml (2 tablespoons)unflavoured, unsweetened non-dairy milk

Instructions

1. 1

   Simmer the lentils

   Put the lentils in a medium saucepan and cover with water. Bring to the boil over high heat, then reduce the heat and simmer for about 20 minutes, until just slightly undercooked. Drain through a fine-mesh sieve.

2. 2

   Cook the potato

   While the lentils simmer, put the potato in a medium saucepan and cover with cold water. Bring to the boil, lower the heat and simmer until the pieces are easily pierced with a fork. Drain in a colander, return the potato to the pan and mash with 2 tablespoons of butter, leaving some chunks.

3. 3

   Soften the onion

   Melt the remaining 2 tablespoons of butter in a large frying pan over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.

4. 4

   Cook the spices

   Stir in the garlic, pecans, thyme, smoked paprika, rubbed sage, cinnamon, black pepper, cloves, allspice and nutmeg. Cook for about 2 minutes, stirring constantly.

5. 5

   Add the lentils

   Gently stir in 3 cups of the cooked lentils, soy sauce and red wine vinegar. Save any extra lentils for another use. Cook for 2–3 minutes, stirring gently, until some of the liquid has reduced, then remove the pan from the heat.

6. 6

   Season the filling

   Fold in the mashed potato, then season with 1 teaspoon of salt, or to taste.

7. 7

   Fill the pastry

   Fit one crust into a 23 cm (9-inch) pie plate, pressing it gently against the base and sides. Trim excess pastry and prick the base and sides with a fork. Add the lentil mixture and pack it in gently, mounding the top slightly if needed.

8. 8

   Seal the pie

   Lay the second crust over the filling. Trim the excess pastry and pinch or crimp the edges to seal. Cut a few slits in the top and brush with the non-dairy milk.

9. 9

   Chill the pie

   Refrigerate the assembled pie for 30 minutes.

10. 10

    Bake until golden

    Preheat the oven to 180°C (350°F). Once fully heated, bake the pie for about 1 hour, until the top crust is golden brown.

11. 11

    Cool before slicing

    Transfer the pie to a cooling rack and leave it for at least 15–20 minutes before slicing. A longer rest gives cleaner slices; about 40 minutes is recommended, and the pie should remain warm.

12. 12

    Slice and serve

    Slice the pie and serve.

What is tourtière?

Tourtière is a savoury pie associated with French Canadian cooking, traditionally filled with seasoned meat and served at festive meals. This plant-based version replaces the meat with lentils, potato and pecans, while warming spices give the filling its distinctive savoury depth.

The combination works because the lentils provide substance, the potato binds the filling and the pecans add a rich, nutty bite. A double crust turns it into a substantial centrepiece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 422 calories, 12g protein, 47g carbs, 21g fat.

The lentils and pastry contribute most of the carbohydrates, while vegan butter, pastry and pecans supply much of the fat. Lentils, pecans and the pastry also contribute protein. Balance a slice with green vegetables or salad for freshness and extra variety on the plate.

Building the filling

Lentils: simmer them until just shy of fully tender, as they will cook a little more with the other filling ingredients. The recipe uses 3 cups of the cooked lentils, so set aside any remaining amount.

Potato: mash it with some small chunks still intact. Those pieces give the filling more texture than a completely smooth mash.

Pecans and spices: cook them briefly with the onion and garlic to bring their flavours into the butter. Keep stirring so the garlic and spices do not catch.

Getting the filling consistency right

The lentil mixture only needs a few minutes in the pan with the soy sauce and vinegar; the aim is to reduce some liquid, not dry it out. Fold in the potato gently so it helps hold the filling together without turning everything into a paste.

Season after combining the ingredients, then taste and adjust the salt if needed. Soy sauce is already savoury, so add any extra salt gradually.

Handling the pastry

Base: press the first crust into the pie plate without stretching it, then prick the bottom and sides with a fork as directed. This helps the pastry sit neatly under the filling.

Top: trim and crimp the edges to seal, then cut a few slits so steam can escape. Brushing with non-dairy milk helps the surface colour as it bakes.

Chilling: give the assembled pie its full 30 minutes in the fridge before baking. This firms the pastry after shaping.

How to tell when it is done

The pie is ready when the top crust is golden brown after about 1 hour at 180°C (350°F). If the crust is not yet golden, continue baking until it reaches that colour.

Resting is part of the process: leave the pie on a cooling rack for at least 15–20 minutes before cutting. Waiting closer to 40 minutes helps the slices hold their shape while the pie stays warm.

Making the timing work

The lentils and potato can cook while the onion and spices are prepared, but keep an eye on both pans so neither cooks beyond the texture needed. Allow time for the filled pie to chill before it goes into the oven.

The stated total time is 150 minutes, including preparation, chilling and baking. Build in the cooling rest before serving, especially if you want tidy slices.

What to serve with tourtière

A crisp green salad or simply cooked green vegetables make a fresh counterpoint to the rich pastry and spiced filling. Roasted root vegetables are another suitable option for a more substantial festive plate.

Serve the pie warm after its resting time. A spoonful of a sharp relish or cranberry sauce can add a fruity contrast, if you like.

Recipe notes & tips

• Drain the lentils thoroughly so excess water does not loosen the filling.
• Keep a few potato pieces intact when mashing for a more textured filling.
• Stir constantly while the garlic, nuts and spices cook to prevent them catching.
• Fill the pastry shell gently and avoid pressing hard enough to tear the base.
• Use a sharp knife to cut the pie after it has rested.
• Check that your pastry and non-dairy milk are suitable for a vegan diet.

Variations

• Use walnuts: replace the pecans with chopped walnuts for a different nutty flavour.
• Add mushrooms: cook chopped mushrooms with the onion until softened for an earthier filling.
• Adjust the spice: reduce the cloves or cinnamon slightly for a milder flavour.
• Try a seed topping: scatter seeds over the brushed top before baking for extra crunch.
• Choose a different crust: use a reliable vegan shop-bought double crust when short on time.

Common mistakes to avoid

• Overcooking the lentils: simmer them only until just underdone so they keep their shape in the pie.
• Watery filling: drain the lentils well and cook the mixture briefly to reduce excess liquid.
• Mashing the potato smooth: leave some chunks so the filling retains texture.
• Stretching the pastry: fit it into the plate gently to help prevent it pulling back.
• Skipping the chill: refrigerate the assembled pie for the full 30 minutes before baking.
• Cutting too soon: allow at least 15–20 minutes of cooling for slices that hold together.

How to store

Cool leftovers, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat slices in an oven until heated through so the pastry can crisp up again.

Frequently asked questions