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Vegetarian tourtière
Vegetarian tourtière

Vegetarian tourtière

Preparation 45 min
Cooking time 1 h 10 min
Servings 2 pies of 20 cm (8 in)



  • 454 g (1 lb) white mushrooms, chopped
  • 1 leek, sliced
  • 15 ml (1 tbsp) flour
  • 125 ml (1/2  cup) vegetable broth
  • 250 ml (1 cup) coarsely ground almonds
  • 750 ml (3 cups) grated potato
  • 750 ml (3 cups) grated sweet potato
  • 250 ml (1 cup) sauerkraut
  • 125 ml (1/2  cup) chopped parsley
  • 60 ml (1/4  cup) soy sauce
  • 10 ml (2 tsp) allspice


  • 2 x 400 g (1 lb) of pie crust (homemade or store-bought)

Egg wash:

  • 1 egg yolk, beaten with 15 ml (1 tbsp) water



  1. In a large skillet, sauté the mushrooms and leek in oil over high heat for 10 minutes.
  2. Sprinkle with flour and stir well.
  3. Pour in the broth and let simmer for one minute.
  4. Transfer to a large bowl then add the remaining ingredients.
  5. Stir
  6. Let cool for 15 minutes.
  7. Preheat the oven to 190°C (375°F).


  1. Divide the dough in four.
  2. Wrap each ball of dough in plastic.
  3. refrigerate for one hour.
  4. On a floured work surface, roll out two pastry balls.
  5. Fit them into two pie plates.
  6. Fill with stuffing.
  7. Roll out the remaining two pastry balls and cover each pie.
  8. With a knife, cut off any excess pastry.
  9. Seal the edges with a fork.
  10. Pierce the surface.
  11. bBush with the egg wash.
  12. Bake for one hour on the centre rack.
Availability in stores