Vegetarian Tourtière

Submitted by: Dominique Quirion, Montreal

“An excellent recipe so that vegetarian guests can enjoy a meatless but delicious version of this Christmas Eve classic.”


  • 1 homemade or store bought pastry shell
  • 1 lb(s) white mushrooms
  • 1 19-oz. can chickpeas, rinsed and drained
  • 2 onions, chopped
  • 1 leek (white part only), chopped
  • 3 cloves garlic, chopped
  • 3 tbsp(s) olive oil
  • 1/4 cup(s) white wine
  • 2 tbsp(s) Dijon mustard
  • 1/2 tsp(s) ground cinnamon
  • 1/4 tsp(s) ground nutmeg
  • pinch ground cloves
  • salt and pepper

Cooking Instructions

  1. In a food processor, finely chop the mushrooms. Transfer to a bowl and set aside.
  2. Coarsely chop the chickpeas in the food processor. Set aside.
  3. In a saucepan over medium heat, soften the onions, leek and garlic in the oil.
  4. Add the mushrooms and sauté for about 5 minutes.
  5. Season with salt and pepper.
  6. Add the wine, mustard and spices.
  7. Simmer until the wine has evaporated.
  8. Add the chickpeas and mix well. Adjust the seasoning. Set aside.
  9. With the rack in the bottom position, preheat the oven to 350°F. Transfer the filling into the pastry shell. Bake for about 55 minutes.

Prep Time

55 min

Cook Time

1 hour, 20 min


6 portions



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