Meat(less) Pie


Here in Quebec, the “Tourtière” (= Meatpie) is a classic for the holidays. It is relatively easy to make, filling and super savoury. Perfect for the family party where you are (one of) the only vegan(s), as it is easy to carry, made fast and super delicious. Watch out that the others won’t eat all of it before you get your piece!



Pie filling :

  • 340g veggie ground (I used Yves)
  • 1 yellow onion (chopped)
  • 2 russet potatoes (diced)
  • 3 garlic cloves (finely chopped or pressed)
  • 1 1/3 cup vegetable broth
  • ½ tsp dried thyme
  • ¼ tsp dried oregano
  • 1 bay leaf
  • 1 tsp salt
  • Black pepper to taste
  • 2-3 tbsp nutritional yeast (optional)


  • 2 cups flour
  • ½ tsp salt
  • ¾ cup butter substitute
  • 90 ml cold water




Let’s start by preparing the dough! Get a large mixing bowl and combine flour and salt. Add in the butter substitute and mix until only small crumbs are left. After that, you want to add about one third of the cold water to the bowl and mix until it is spread through the whole mixture. Repeat until you have no water left. Finally, form the dough into a ball and let it sit in the fridge for at least 20 minutes before rolling the base and top of your pie crust.

Now it’s time to work on the filling. Start by preheating your oven to 400F and warm up a big pan with a bit of olive oil over medium-high heat. Throw in the onion and garlic and cook for 3 minutes. Add in the potatoes and cook for 5 more minutes stirring often.

Once the potatoes are cooked enough (you can test by poking them with a fork), add the veggie ground and stir until everything until it the vegetables are well spread throughout it. Incorporate the vegetable broth along with spices and nutritional yeast (if using). Bring to a boil and let simmer for 10 minutes. Taste and adjust seasoning to your liking!


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