Vegetarian Tourtiere

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	478478 cal
pro	17 g17g pro
total fat	24 g24g total fat
sat. fat	9 g9g sat. fat
carb	49 g49g carb
fibre	7 g7g fibre
chol	27 mg27mg chol
sodium	636 mg636mg sodium
% RDI:	-
calcium	1010 calcium
iron	3636 iron
vit A	1010 vit A
vit C	77 vit C
folate	4141 folate

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Being vegetarian doesn't mean you have to skip the traditional tourtiere. TVP, or textured vegetable protein, 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. Serve this tourtiere with Tomato Pear Ketchup.

Ingredients

2 cups TVP 2 2cups cupsTVP
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3 ribs celery , (with leaves)diced3 3ribs celery, (with leaves)diced
2 onions , diced2 2oniononions, diced
2 cloves garlic , minced2 2cloves garlic, minced
2 cups cubed peeled potatoes 2 2cups cupscubed peeled potatoes
2 2tsp tsptamari or sodium-reduced soy sauce
1-1/2 tsp dried savory 1-1/2 1-1/2tsp tspdried savory
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp ground allspice 1/4 1/4tsp tspground allspice
1/4 tsp ground cloves 1/4 1/4tsp tspground cloves
2 bay leaves 2 2bay leafbay leaves
2 cups vegetable broth 2 2cups cupsvegetable broth
Pepper Thyme Pastry:
3 cups all-purpose flour 3 3cups cupsall-purpose flour
1 tsp salt 1 1tsp tspsalt
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp cracked black peppercorns 1/2 1/2tsp tspcracked black peppercorns
1/2 cup unsalted butter 1/2 1/2cup cupunsalted butter
1/2 cup shortening 1/2 1/2cup cupshortening
2 tsp vinegar 2 2tsp tspvinegar
2/3 cup Ice water 2/3 2/3cup cupIce water

Preparation

Tomato Pear Ketchup

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, whisk vinegar with enough ice water to make 2/3 cup (150 mL). Drizzle 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. (Make-ahead: Refrigerate for up to 24 hours.)

In large bowl, pour 1 cup (250 mL) boiling water over TVP; 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; 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. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

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 to rim of plate. Spoon in filling.

Roll out remaining pastry. Brush rim with water. Place pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry rim; flute to seal.

Roll out pastry scraps; cut out holiday shapes. Brush top of pie with water; 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.

Additional information : Variation
Vegan Tourtiere: Replace butter with 1/2 cup (125 mL) shortening.

Source : Canadian Living Magazine: December 2008