Vegan tourtière recipe – Rachelle Béry

Ingredients

• 1 white onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp olive or coconut oil
• 1 cube Herbamare vegetable bouillon
• 3 cups cooked millet
• 2 cups Gardein beefless ground
• 2 cups white mushrooms, chopped
• 2 cups kale, chopped
• 1 ½ cups boiling water
• ½ tbsp vegan Worcestershire sauce
• 4 tsp tamari
• Salt and pepper
• ½ tsp ground sage
• ¼ tsp cloves
• Wholly Wholesome vegan pie shells
• Plant-based milk to brown the crust