Tourtiere is a traditional Quebecois dish served at Christmas or New
- 2 cups TVP
- 1 1/2 cups veggie stock
- 3 T marg.
- 2 cups each chopped onion and mushrooms
- 2 cups fine soft breadcrumbs
- 1 t pepper
- 1/2 t each salt, thyme, savory
- 1/4 t ginger
- pinch cloves, nutmeg
- 3/4 cup beer or stock
- pastry for two 10-inch pies, tops and bottoms
It's normally made with a combination of beef, pork, lamb, or even
(shudder) veal or venison.
Since I adapted the traditional recipe to create this vegan version,
even my non-vegetarian relative prefer this to the original!
Soak the TVP in the veggie stock.
In a LARGE frying pan (I use an electric one cause they're really
big), melt the marg. and saute the onions and mushrooms.
Cook over medium heat until consistency of a coarse puree.
Stir in bread crumbs.
By now, the TVP should have soaked up all the moisture and expanded
to about 3 cups.
Add to the frying pan, and stir well to distribute.
Add seasonings, and cook about 5 minutes more.
Adjust seasonings to taste.
Add the beer (yes, it really should be beer for the taste, and
the alcohol will burn off if you're worried about that).
Cook until the liquid has evaporated but the mixture is still moist.
Spoon into pastry-lined pie plates, cover with top crust, seal,
crimp, and vent.
Bake at 450 for 15 minutes, then at 375 for an additional 30 to
I like this all by itself, but you can serve it with a mild fruit
chutney (like rhubarb or cranberry), or HP sauce (if you're Canadian
or British) or A-1 sauce (if you're American).
The pies can be frozen, unbaked, for up to a month.
Do not de-frost before baking.
Serves: 8 + ; Preparation time: 1 hour