Vegan Tourtière
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based Canadian meat pie filled with a savory lentil-pecan filling spiced with warm spices and nestled between golden, flaky pastry crusts. A decadent, hearty main for special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups dried brown lentils
- 1 large russet potato ((16 to 18 ounces), peeled and cut into 1-inch pieces)
- 4 tablespoons vegan butter, (divided)
- 1 large onion, (diced)
- 3 garlic cloves, (minced)
- 1/2 cup chopped pecans
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon salt, (or to taste)
- 1 batch vegan pie dough ((enough for a double crust), or 2 store-bought crusts)
- 2 tablespoons unflavored and unsweetened non-dairy milk
At a glance
PER SERVING · TIME 150M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 30m
- Sodium
- 663mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 712mg
- Calcium
- 49mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 663MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.