Vegan Tourtière (Lentil Pie) with Homemade Ketchup

Vegan Tourtière (Lentil Pie) with Homemade Ketchup

1  9-inch pie / 8 servings

60 minutes cooking

15 min preparation


1 pie dough, separated into 2 portions (page 19 of the book Seasons - La Table Végane)

1 1/2 cup (325 mL) brown lentils

2 cinnamon sticks

2 tbsp. vegan butter

2 cloves of garlic, minced

2 yellow onions,  diced small

3 medium carrots, diced small

4 celery stalks, diced

1/4 cup (60 ml) white wine

1/2 c. (3 mL) jamaica chilli ground

3 potatoes, diced small

1/2 cup (125 mL) vegetable broth

Salt & pepper to taste

1 C. (15 mL) soy milk

In a saucepan, cook the lentils with plenty of water, add cinnamon sticks until cooked through (about 15 to 20 minutes). Remove from heat, remove cinnamon sticks, drain and set aside. In another larger pot, cook onions and garlic in butter over low heat. Increase the heat and add the carrots and celery. Cook until the vegetables have a nice golden color. Deglaze with white wine and add the allspice. Once the wine has evaporated, add the potatoes, the vegetable broth and the reserved lentils. Season with salt and pepper to taste, then lower the heat and cook covered for 20 minutes. Meanwhile, roll out one of the dough balls and place in your pie plate. Reserve the second for the top. Once the stuffing is done, fill the pie shell and moisten the side of the dough with the soy milk. Roll out the second dough ball and put the second dough on top and decorate as desired. With a brush, use the remaining soy milk to brush the top of the pie. With a knife, make an incision in the middle of the pie to allow the mixture to evaporate on cooking. Put the pie in the fridge.

Preheat the oven to 350 ° F and once the oven is ready, cook the  pie for 25 minutes or until the crust is golden brown.


Homemade Ketchup

30 minutes cooking

5 min preparation

about 2 cup yield


2 tbsp. (30 ml) olive oil

4 celery stalks, minced

1 onion, chopped

2 cloves of garlic, minced

2 tbsp. (30 ml) apple cider vinegar

1 cane (796 ml) diced tomatoes

1 C. tablespoons (15 ml) sugar

1/2 c. (3ml) salt

pepper to taste

1 C. (15 mL) mustard powder

In a saucepan, heat the olive oil over low heat adding the celery, onion and garlic until tender. Add the vinegar and allow to evaporate. Add all other ingredients and simmer uncovered until the liquid in the mixture has evaporated. Remove from heat and let cool before serving.