Prep 1 hr
Cook 3 hrs
Vegetarian Tourtiere By The Canadian Living Test Kitchen I was serving tourtiere for Christmas this year and didn't want DD to be left out. This is the version I made for her. I've included the recipe for a delicious sounding crust but I cheated and used a commercial pie crust. It uses TVP, or textured vegetable protein, which is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Look for it in the health food section of grocery stores.
- 2 cups textured vegetable protein
- 2 tablespoons vegetable oil
- 3 celery ribs, diced (with leaves)
- 2 onions, diced
- 2 garlic cloves, minced
- 2 cups potatoes, cubed peeled
- 2 teaspoons tamari or 2 teaspoons sodium-reduced soy sauce
- 1 1⁄2 teaspoons dried savory
- salt and pepper
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cloves
- 2 bay leaves
- 2 cups vegetable broth
Pepper thyme Pastry
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1⁄2 teaspoon cracked black peppercorns
- 1⁄2 cup unsalted butter
- 1⁄2 cup shortening
- 2 teaspoons vinegar
- ice water
- Pepper Thyme Pastry:
- In bowl, whisk together flour, salt, thyme and pepper.
- Using pastry blender or 2 knives, cut in butter and shortening until in fine crumbs with a few larger pieces.
- In liquid measure or small bowl, whisk vinegar with enough ice water to make 2/3 cup (150 mL).
- Drizzle mixture over flour mixture, tossing with fork to form ragged dough.
- Divide in half; press into 2 discs.
- Wrap each and refrigerate until chilled, about 30 minutes. (If making ahead may be refrigerated for up to 24 hours at this point.).
- Toutiere Filling:.
- In large bowl, pour 1 cup (250 mL) boiling water over TVP then cover and let stand for 10 minutes.
- Meanwhile, in shallow Dutch oven, heat oil over medium-high heat; cook celery, onions and garlic, stirring occasionally, until golden. (about 10 minutes).
- Stir in potatoes, tamari, savory, salt, pepper, allspice, cloves, bay leaves and TVP and cook, stirring often, for 5 minutes.
- Stir in broth and 1 cup (250 mL) water; bring to boil.
- Reduce heat, cover and simmer until potatoes are tender (30 to 40 minutes).
- Break up most of the potatoes with back of spoon; simmer, uncovered, until slightly thickened (7 to 10 minutes).
- Let cool. (If making ahead may be refrigerated for up to 24 hours at this point.).
- On lightly floured surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate.
- Trim pastry to rim of plate.
- Spoon in filling.
- Roll out remaining pastry and brush rim with water.
- Place over filling; trim to leave 3/4-inch (2 cm) overhang and fold overhang under pastry rim; flute to seal.
- Roll out pastry scraps; cut out holiday shapes.
- Brush top of pie with water and arrange cutouts on top.
- Cut steam vents in top.
- Bake in bottom third of 400°F (200°C) oven until bubbly and golden (about 1 hour).
- To make tourtiere vegan, replace butter with 1/2 cup (125 mL) shortening.
This was so easy to make it does not need to wait for a spevial occasion I made the rceipe into pot pies! I had not worked with tvp before and was pleasantly surprised.