Vegan Tourtière with Maple-Glazed Root Vegetables

Ingredients

• 1.5 cups Green Lentils
• 1 lb Cremini Mushrooms
• 1 large Onion
• 4 cloves Garlic
• 4 cups Vegetable Broth
• 2 tsp Thyme
• 1 tsp Sage
• 1 leaf Bay Leaf
• 1 cup Vegan Butter
• 2.5 cups All-Purpose Flour
• 0.5 cup Ice Water
• 2 large Carrots
• 2 large Parsnips
• 2 tbsp Maple Syrup
• 2 tbsp Olive Oil

Instructions

1. 1Preheat your oven to 375°F (190°C). Rinse the 1.5 cups of Green Lentils. Place the rinsed lentils in a medium pot with the 4 cups of Vegetable Broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess broth and set the cooked lentils aside.
2. 2While the lentils cook, prepare the filling base. Finely dice the 1 large Onion and mince the 4 cloves of Garlic. Heat a large skillet over medium-high heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant. Slice the 1 lb of Cremini Mushrooms and add them to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms have released their liquid and are nicely browned.
3. 3Stir the 2 tsp of Thyme and 1 tsp of Sage into the mushroom mixture. Cook for 1 minute more. Add the cooked lentils to the skillet with the mushroom mixture. Stir everything together. Remove and discard the 1 Bay Leaf. Season the filling with salt and pepper to your preference.
4. 4Make the pastry: In a large bowl, combine the 2.5 cups of All-Purpose Flour with a pinch of salt. Cut in 1/2 cup of the Vegan Butter (from the 1 cup total) using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Gradually add the 0.5 cup of Ice Water, 1 tablespoon at a time, mixing until a dough just comes together. Divide the dough in half, flatten each half into a disk, wrap them, and chill for at least 30 minutes.
5. 5Assemble the tourtière: On a lightly floured surface, roll out one disk of chilled pastry dough into a circle large enough to line a 9-inch pie dish. Carefully transfer the pastry to the pie dish. Spoon the lentil and mushroom filling into the pastry-lined dish. Roll out the second disk of pastry dough and place it over the filling. Trim any excess dough, then crimp the edges of the top and bottom pastry together to seal.
6. 6Bake the tourtière for 45-50 minutes at 375°F (190°C), or until the pastry is golden brown and looks crisp. While the tourtière bakes, prepare the vegetables. Peel and chop the 2 large Carrots and 2 large Parsnips into bite-sized pieces. Toss the chopped vegetables with 2 tbsp of Olive Oil and 2 tbsp of Maple Syrup in a bowl. Spread the vegetables in a single layer on a baking sheet. Roast them in the oven alongside the tourtière for the last 30 minutes of its baking time, or until tender and slightly caramelized.
7. 7Let the tourtière rest for 10-15 minutes after removing it from the oven. This allows the filling to set. Serve the warm tourtière with the maple-glazed root vegetables on the side.

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