Vegan Tourtière (Gluten-Free)

Vegan Tourtière (Gluten-Free)

A hearty, fully plant-based take on the classic French-Canadian tourtière. A richly spiced filling of vegan mince (or black beans), aubergine, leek, carrots and mushrooms is nestled inside a golden, gluten-free pastry crust. Warm, comforting and deeply satisfying — perfect for a festive centrepiece or a cold-weather family dinner.

Ingredients
[ ] 300 g gluten-free flour blend (e.g. a mix of cassava, almond, potato/rice flour, plus 2–3 tbsp teff flour), plus extra for dusting
[ ] 1/2 tsp fast-action dried yeast
[ ] 2 tbsp maple syrup
[ ] 180–200 ml warm water (100–105°F / 38–40°C)
[ ] 1 chia-flax egg (1 tbsp chia seeds + 1 tbsp flaxseeds, ground together and mixed with 3 tbsp water, rested for 5 min)
[ ] 1/2 tsp salt (for dough)
[ ] 2 tbsp olive oil, plus extra for greasing
[ ] 1 medium aubergine
[ ] 1 tsp flaky sea salt (for sweating the aubergine)
[ ] 1 cup (approx. 150 g) white onion, finely chopped
[ ] 1 leek, trimmed and sliced
[ ] 2 medium carrots, peeled and diced
[ ] 1 package (approx. 250 g) button mushrooms, sliced
[ ] 3 garlic cloves, peeled and finely chopped
[ ] 3 cups vegan mince substitute (or 1 x 400 g tin black beans, drained and rinsed)
[ ] 2 tbsp tomato paste
[ ] 1 cup (240 ml) vegetable stock, plus a few extra tbsp for the sofrito
[ ] 3 tbsp barbecue spice mix
[ ] 1/4 tsp ground mace
[ ] 1/2 tsp freshly ground black pepper
[ ] 1/2 tsp salt (for filling)
[ ] 1–2 tbsp cornflour, dissolved in 2 tbsp cold water (to thicken, if needed)

Instructions
[ ] 1. Slice the aubergine into thick, round cross-sections. Lay the slices on a board or tray and sprinkle both sides generously with flaky sea salt. Drizzle lightly with olive oil and set aside to sweat while you prepare the dough and filling.
In a large mixing bowl, combine the warm water (100–105°F / 38–40°C) with the maple syrup and dried yeast. Stir gently, cover, and leave to activate for 10 minutes until frothy.
Meanwhile, grind the chia seeds and flaxseeds together using a mortar and pestle or spice grinder. Combine the ground seeds with 3 tbsp water and stir well to form the chia-flax egg. Add to the yeast mixture and leave to rest for a further 2–3 minutes.
Add the gluten-free flour blend, salt, and olive oil to the wet ingredients. Mix thoroughly with a wooden spoon until a soft, slightly sticky dough forms. Shape into a rough ball in the bowl, cover with a warm, damp tea towel, and leave to rise in a warm spot for 1–2 hours.
Pat the aubergine slices dry with kitchen paper to remove excess salt. Dice into bite-sized pieces and set aside.
Heat a generous drizzle of olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent.
Add the leek, carrots, mushrooms, and garlic. Stir well, then add the barbecue spice mix, ground mace, black pepper, and salt. Allow the spices to sizzle for about 1 minute, then add a few tablespoons of vegetable stock to deglaze the pan. Stir and cook for a further 3–4 minutes until the vegetables begin to soften.
Add the diced aubergine and stir to combine. Add the tomato paste and stir well to coat all the vegetables.
Add the vegan mince (or drained black beans) and the remaining vegetable stock. Stir thoroughly to combine all the ingredients.
Cook over a medium heat, uncovered, for 35–45 minutes, stirring occasionally, until the filling thickens to a consistency between a curry and a thick stew with very little liquid remaining. If the filling is still too wet near the end, stir in the dissolved cornflour and cook for a further 2–3 minutes to thicken. Remove from the heat and allow to cool slightly.
Once risen, turn the dough out onto a well-floured surface. Divide into two portions — one slightly larger than the other (roughly 60/40) — and shape each into a smooth ball. Wrap both balls individually in cling film and place in the freezer for 1 hour
[ ] 2. they should be cold and firm but not frozen solid.
Preheat the oven to 500°F (260°C / Gas Mark 9). Lightly grease the base and sides of a 23 cm (9-inch) pie dish with olive oil.
Remove the larger ball of dough from the freezer. Place it on a sheet of well-floured baking parchment and roll out to a circle large enough to line the base and sides of the pie dish. Slide a large spatula or pizza paddle under the parchment and carefully flip the dough — parchment side up — into the pie dish. Peel away the paper and gently press the dough into the corners and up the sides of the dish.
Drizzle the dough base lightly with olive oil and bake in the preheated oven for 5 minutes to par-bake. Remove from the oven.
Spoon the cooled filling evenly into the par-baked pastry base.
Remove the smaller ball of dough from the freezer and roll it out on floured parchment in the same manner. Flip it carefully onto the top of the filling to form a lid. Press the edges together to seal.
Using a small knife or round cutter, cut a steam hole or small circle in the centre of the pastry lid to allow steam to escape during baking.
Drizzle the top lightly with olive oil and bake for approximately 45 minutes until the pastry is golden and cooked through. If the top crust begins to brown too quickly, loosely tent it with foil or leave the oven door very slightly ajar to regulate the heat. Allow the tourtière to rest for 10 minutes before slicing and serving.

https://www.cuisinesavvy.com/recipe/vegan-tourtiere-gluten-free