VEGETARIAN TOURTIERE
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.
Provided by Dreamer in Ontario
Categories Savory Pies
Time 4h
Yield 1 tourtiere, 8 serving(s)
Number Of Ingredients 21
Steps:
- 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).
- Variation.
- To make tourtiere vegan, replace butter with 1/2 cup (125 mL) shortening.
Nutrition Facts : Calories 476.4, Fat 28.4, SaturatedFat 11.1, Cholesterol 30.5, Sodium 1705.6, Carbohydrate 47.5, Fiber 3.3, Sugar 2.3, Protein 8.9
VEGAN TOURTIERE
I made this delicious pie today. It is so tasty with some vegan gravy on top. I did change some of the ingredients to suit my tastes. I made my Easy Spelt Pie Crust for this and the two complimented each other perfectly. I got the recipe from this site: http://www.nikibone.com/recipe/vegan/vegantourtiere.htm
Provided by Chef Joey Z.
Categories Savory Pies
Time 55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Combine rinsed millet with 1 cup of water in a medium sized saucepan and heat to boiling.
- Reduce heat to minimum, and cook until millet has absorbed all the water, about 20 minutes.
- Remove from heat and let millet stand, covered, 10 minutes.
- In large frying pan, saute onion and garlic in the olive oil until onion is translucent.
- Add mushrooms, and cook for an additional 5 minutes.
- Add oat flakes, cooked millet, sunflower seeds, spices, tamari, nutritional yeast and vegetable broth, combine well.
- Pour the mixture into a pie shell and cover with second layer of pastry. Bake at 350F for approximately 25 minutes, or until the crust is nicely browned.
- Serves 8.
Nutrition Facts : Calories 427.8, Fat 24.8, SaturatedFat 5.1, Sodium 750.6, Carbohydrate 42.5, Fiber 5, Sugar 1.2, Protein 10.5
CANADIAN TOURTIèRE(VEGAN)
A tourtière is a traditional French Canadian double crusted meat pie, that's seasoned with Fall inspired spices such as cinnamon and nutmeg. It's typically made with pork, but this recipe uses puy lentils. Ground walnuts are added in to make it more ground meat like. I haven't tried this yet, but it looks so good! It holds together just like a meat pie should. It's flavourful enough on it's own but a little gravy never hurts either.
Provided by Sharon123
Categories Savory Pies
Time 1h35m
Yield 1 9" pie
Number Of Ingredients 20
Steps:
- In a large skillet over medium-high heat, add oil, and onion, sauté until onion begins to soften, than add mushrooms. Sauté mushrooms until most of their juices have been released, then add garlic and sauté for 2 minutes more.
- Mix in the lentils, walnuts, broth, wine, no-beef powder, liquid smoke, thyme, savory, sage and bay leaves. Season with salt and pepper and bring to a simmer over medium heat. Simmer until almost all the liquid has been evaporated, then remove the bay leaves and stir in the cinnamon, cloves, nutmeg and potato. Cook until potato is soft, about 10 minutes. Remove from heat. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.
- Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled lentil mixture. Roll out remaining dough disk into a 10″ round. Place dough over filling. Fold overhang over top crust and crimp edges. Brush crust with non-dairy milk. Cut three 2″ slits in top crust. Chill for 1 hour.
- Preheat oven to 400°F.
- Bake tourtière for 30 minutes.
- Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes.
- Let cool for 20 minutes before serving.
Nutrition Facts : Calories 431.1, Fat 14.4, SaturatedFat 2.2, Sodium 34.2, Carbohydrate 50.8, Fiber 7.9, Sugar 12, Protein 9.9
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