Vegan tourtière with chick peas, caramelized vidalia onions, portabello mushrooms, and spinach w/sundried tomato and vegan cheese sauce

Vegan tourtière (spelt flour, vegan margarine, sea salt) with chick peas, caramelized vidalia onions, portabello mushrooms, and spinach (sea salt, tamari, vegan sugar, garlic, lemon juice, ginger, herbs provençal) w/sundried tomato and vegan cheese sauce sauce (vegetable stock, white vinegar, sea salt, nutritional yeast).

For this dish, I sautéed the vegetables, tossed them with the chick peas grounds with tamari, lemon and garlic, and then baked them in the par-baked crust.