Tested till perfect Vegetarian Tourtiere

Vegetarian Tourtiere

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2008

Recipe5 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 cups 2cupsTVP
  • 2 tbsp 2tbspvegetable oil
  • 3 3ribs celery, (with leaves)diced
  • 2 2oniononions, diced
  • 2 2cloves garlic, minced
  • 2 cups 2cupscubed peeled potatoes
  • 2 tsp 2tsptamari or sodium-reduced soy sauce
  • 1-1/2 tsp 1-1/2tspdried savory
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspground allspice
  • 1/4 tsp 1/4tspground cloves
  • 2 2bay leafbay leaves
  • 2 cups 2cupsvegetable broth

Pepper Thyme Pastry:

  • 3 cups 3cupsall-purpose flour
  • 1 tsp 1tspsalt
  • 1 tsp 1tspdried thyme
  • 1/2 tsp 1/2tspcracked black peppercorns
  • 1/2 cup 1/2cupunsalted butter
  • 1/2 cup 1/2cupshortening
  • 2 tsp 2tspvinegar
  • 2/3 cup 2/3cupIce water
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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.

Nutritional Information Per serving: about

cal 478 pro 17g total fat 24g sat. fat 9g
carb 49g fibre 7g chol 27mg sodium 636mg

% RDI:

calcium 10 iron 36 vit A 10 vit C 7
folate 41
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