Vegetarian Tourtiere is a traditional Quebecois dish served at Christmas or New Year. It's normally made with a combination of beef, pork, lamb, or even veal or venison.
2 cups Textured Vegetable Protein (TVP)
1-1/2 cups vegetable stock
3 tablespoons margarine
2 cups chopped onions
2 cups chopped mushrooms
2 cups fine soft bread crumbs
1 teaspoon pepper
1/2 teaspoon each salt, thyme, savory
1/4 teaspoon ginger
Pinch cloves and nutmeg
3/4 cup beer or stock
Pastry for two 10-inch pies, tops and bottoms
Soak the TVP in the veggie stock.
In a large frying pan, melt the margarine 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 (the alcohol will burn off if you're worried about that). Cook until the liquid has evaporated but the mixture is still moist. Cool completely.
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 40 minutes.
Textured vegetable protein, TVP for short, is a high-fiber, high-protein meat substitute made from soy flour and available in a variety of flavored and unflavored varieties, as well as different sizes, from large chunks to small flakes. Because it is a dehydrated product, TVP needs to be reconstituted in hot water for about ten minutes or in the cooking process before eaten.
- This is good all by itself, or 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.
- If frozen, do not defrost before baking.
Recipe makes 8 generous servings.
Tourtiere: Version 2
This vegetarian version came out a few years ago so vegans could still enjoy this traditional yule-tide meal.
2 cups TVP (textured vegetable protien) granules
1 to 1 1/2 cups vegetable stock
3 tablespoons oil
2 cups onion, chopped
2 cups mushroom, chopped
2 cups fine dry breadcrumbs
1 teaspoon ground pepper
1/2 teaspoon each salt, dried savory, dried thyme
1/4 teaspoon ground ginger
pinch cloves, pinch nutmeg
1/2 cup beer
Pastry for 2 pies, tops and bottoms (made with shortening, not lard)
Soak TVP in veggie stock (it should absorb all the liquid). Heat oil in a large frying pan over medium-high heat. Cook onions until transluscent. Add mushrooms and cook a further 3 to 4 minutes.
Reduce heat to medium. Add breadcrumbs and seasonings and stir. Add wet TVP and beer, stir, and cook until all the liquid has evaporated but mixture is still moist. Adjust spices to taste. (You may also need to adjust the amount of liquid depending on the heat and the absorbancy of the TVP.) Let cool slightly.
Divide into the two pie shells. Top with pastry lids, crimp edges, and vent. Note: Uncooked pies can be frozen at this point (no more than 2 months).
Bake at 425 degrees for 15 minutes; reduce heat to 350 and bake a further 45 to 55 minutes or until pastry is golden.
This recipe makes 6 to 8 servings.