Vegan Holiday Tourtière
The classic holiday tourtière — a spiced pie with cinnamon, clove, and allspice — revisited without meat: lentils, mushrooms, and crushed walnuts in a golden crust. The comforting festive dish from the long winters of Northern Ontario.
The classic holiday tourtière — a spiced pie with cinnamon, clove, and allspice — revisited without meat: lentils, mushrooms, and crushed walnuts in a golden crust. The comforting festive dish from the long winters of Northern Ontario.
When I was a kid in Kapuskasing, winter froze you to the bone, and on Christmas Eve, the tourtière came out of the oven — the smell of cinnamon and clove filling the whole house. I've kept the ritual, but no more meat at my place: lentils, finely chopped mushrooms, walnuts for crunch. You know what? Nobody at the table can tell the difference, and that's exactly what I want to show you — you can keep tradition without sacrificing any of the spirit. Serve it hot with a compote, like my mom did, and you've got all of Northern Canada on a plate.
- •Lentils — a good amount (replaces minced meat)
- •Mushrooms — a good handful (umami, texture)
- •Crushed walnuts — to taste (crunch and richness)
- •Onion, garlic — as needed (aromatic base)
- •Cinnamon, clove, allspice — pinches (signature tourtière spices)
- •Plant-based shortcrust pastry — two sheets (crust)
- •Potato — one (binder)
Vegan Holiday Tourtière
The classic holiday tourtière — a spiced pie with cinnamon, clove, and allspice — revisited without meat: lentils, mushrooms, and crushed walnuts in a golden crust. The comforting festive dish from the long winters of Northern Ontario.
Why this dish? Cameron grew up in Kapuskasing, Ontario, where tourtière is a must for Canadian Christmas Eve. Having become vegan out of conviction, he would have replaced the traditional meat filling with plant proteins: a bridge between his Canadian childhood and his commitments today.
When I was a kid in Kapuskasing, winter froze you to the bone, and on Christmas Eve, the tourtière came out of the oven — the smell of cinnamon and clove filling the whole house. I've kept the ritual, but no more meat at my place: lentils, finely chopped mushrooms, walnuts for crunch. You know what? Nobody at the table can tell the difference, and that's exactly what I want to show you — you can keep tradition without sacrificing any of the spirit. Serve it hot with a compote, like my mom did, and you've got all of Northern Canada on a plate.
Ingredients (period version)
- Lentils — a good amount (replaces minced meat)
- Mushrooms — a good handful (umami, texture)
- Crushed walnuts — to taste (crunch and richness)
- Onion, garlic — as needed (aromatic base)
- Cinnamon, clove, allspice — pinches (signature tourtière spices)
- Plant-based shortcrust pastry — two sheets (crust)
- Potato — one (binder)
Ingredients
- Cooked green lentils — 300 g (main filling)
- White mushrooms — 250 g (umami)
- Walnut halves — 50 g (texture)
- Onion — 1 large (aromatic)
- Garlic — 2 cloves (aromatic)
- Potato — 1 medium (grated or mashed) (binder)
- Ground cinnamon — 1/2 tsp (spice)
- Ground clove — 1/4 tsp (spice)
- Allspice — 1/2 tsp (spice)
- Vegan shortcrust pastry — 2 rolls (crust)
- Vegetable broth — 150 ml (simmering)
- Plant-based milk — a little (egg wash for crust)
Method
- Sauté chopped onion and garlic in a little oil, add finely chopped mushrooms and cook until water evaporates.
- Add cooked lentils, crushed walnuts, mashed potato, spices, and broth; simmer 10 minutes until filling is bound and fragrant. Season with salt and pepper, let cool slightly.
- Line a pie dish with one pastry sheet, fill with the mixture, cover with the second sheet, and seal the edges.
- Score the top, brush with plant-based milk for glazing.
- Bake at 190°C for 35-40 minutes, until the crust is golden brown.
- Let rest 10 minutes before slicing; serve hot with a compote or homemade ketchup.
How it was made : Tourtière is a heritage of French-Canadian cuisine, served at Christmas Eve and New Year's. Historically made with pork (or game in the North), it was baked in a wood oven and kept cold on the porch during the holidays. The sweet spices (cinnamon, clove, allspice) are its hallmark.
The contemporary twist : Decorate the crust with wave or underwater relief patterns using a knife, in homage to the deep-sea diver.
James Cameron · Charactorium
