For context, I immigrated to Canada when I was younger 🤭 The first time I came to Quebec, I was 6 years old. It was spring, during sugar season, the time when maple « water » rises in the trees and maple syrup can be made! That’s when I discovered the sugar shack tradition. Many maple farms welcome visitors on weekends for family-style meals at large shared tables, serving a VERY traditional menu.
I share all my recipes on my app Eline’s Table 🌱 It’s a way for me to keep everything organized, go deeper into techniques, and share both everyday meals and more traditional dishes like this. If you enjoy this kind of cooking, you might like it https://elinestable.com/app
✨ Here’s the full vegan sugar shack menu I made:
🥣 Pea soup with smoked tofu
🍁 Maple baked beans
🌭 Maple syrup sausages
🥧 Vegan “meat” tourtière
🥖 Lentil cretons
🥔 Roasted potatoes
🥞 Crepes & lots of maple syrup 😍
🥧 Vegan “Meat” Tourtière (serves 6)
The crust
– 400 g all-purpose flour
– 1 pinch salt
– 150 g plant-based margarine
– 125 mL water
Filling
– ½ onion
– 1 clove garlic
– 2 carrots
– 2 celery stalks
– 2 tbsp olive oil
– 340 g plant-based ground (Beyond Meat style)
– 45 g quick oats
– 85 mL white wine
– 1.5 tbsp tourtière spice blend
– 1 tbsp paprika
– 1 tsp savory
– Pepper
Instructions:
Prepare the dough: mix the flour, margarine, water, and salt. Form into a ball and let rest for 15 minutes.
Peel and chop the vegetables: finely dice the onion, mince the garlic, and slice the carrots and celery.
In a pan, heat the olive oil. Sauté the onion, garlic, carrots, and celery. Add the plant-based ground and cook, breaking it up.
Add the oats, white wine, spices, savory, salt, and pepper. Simmer on low for 10 minutes.
Divide the dough in two. Roll out the first half and line a greased pie dish. Add the filling.
Roll out the second half, cut two slits in the center, place on top, seal the edges, and trim excess dough.
Bake at 200°C (400°F) for 35 minutes.
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🍁 Maple Baked Beans (serves 4)
Ingredients
– 200 g dried white beans
– 2 tbsp plant-based margarine
– 85 mL maple syrup
– 500 mL vegetable broth
– 2 bay leaves
– Salt and pepper
Instructions:
The day before, rinse the beans and soak them in a large bowl.
The next day, preheat the oven to 200°C (400°F). In an oven-safe pan, melt the margarine. Add the drained beans and maple syrup and stir.
Pour in the broth. Add the bay leaf, salt, and pepper. Bring to a boil.
Cover with an oven-safe lid and bake for 1 hour 30 minutes.
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🥖 Vegan Lentil Cretons
Ingredients
– 45 g quick oats
– 65 mL vegetable broth
– 260 g cooked green lentils
– 40 g nutritional yeast
– 1 tbsp olive oil
Spices
– 1 tbsp paprika
– tsp savory
– 1 pinch ground clove
– 1 pinch ground cinnamon
– ½ tsp cumin
– Salt and Pepper
Instructions:
In a bowl, add the oats and warm broth. Let soak for 5 minutes.
Add the lentils, nutritional yeast, spices, and olive oil.
Mash everything with a potato masher until you get a spreadable, rillette-like texture.
Transfer to an airtight jar and refrigerate overnight before serving. Keeps up to 5 days.
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🥣 Other recipes from the menu
Also part of this feast (all available for free on the app):
– pea soup with smoked tofu
https://elinestable.com/recipes/vegan-pea-soup-with-smoked-tofu
– Roasted potatoes
https://elinestable.com/recipes/garlic-baby-potatoes
– crepes
https://elinestable.com/recipes/vegan-crepes-dairy-free-and-egg-free
– Maple syrup sausages
https://elinestable.com/recipes/vegan-sausages-in-maple-syrup
by ElineBonnin