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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2008
Pepper Thyme Pastry:
MethodTomato 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.
Nutritional facts Per serving: about
- Sodium 636 mg
- Protein 17 g
- Calories 478.0
- Total fat 24 g
- Cholesterol 27 mg
- Saturated fat 9 g
- Total carbohydrate 49 g
- Iron 36.0
- Folate 41.0
- Calcium 10.0
- Vitamin A 10.0
- Vitamin C 7.0