VEGETARIAN TOURTIERE
Tourtiere is a traditional meat pie served in French-speaking areas of Canada for Reveillon, a Christmas or New Years Eve party. Enjoy this vegetarian version which I have modified from several sources. Makes 2 pies or one really big, thick one. Serve with a spicy chutney or steak sauce, mashed potatoes, steamed green beans, and a nice salad. Freezes well before baking. Bon appetit!
Provided by NORTHERNLIGHT1
Categories 100+ Everyday Cooking Recipes Vegetarian Protein TVP
Time 1h30m
Yield 16
Number Of Ingredients 18
Steps:
- Pour the vegetable broth into a saucepan and bring to a boil over high heat. Measure the texturized vegetable protein and vegetable flakes into a large mixing bowl. Pour the boiling broth over the texturized vegetable protein and vegetable flakes; soak for 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat, add the mushrooms and onions; cook and stir until soft, about 10 minutes.
- Stir the texturized vegetable protein and vegetable flake mixture in with the mushroom and onions. Pour the beer into the skillet with the vegetable mixture; remove from heat and cool.
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk the egg and milk together in a small bowl.
- Line a deep dish pie plate with one round of the prepared pastry. Pour the vegetable mixture into the pastry shell. Prepare the top pastry by cutting a 2 to 3-inch hole in the center of the round using a knife or a decorative cookie cutter.
- Moisten the edges of the bottom round with water. Place the top round of prepared pastry on top of the meat filling, pressing around the edges and crimping to seal. Brush the top of the pastry with the egg and milk mixture.
- Bake in the preheated 450 degree F (230 degrees C) oven for 15 minutes. Lower the oven temperature to 375 degrees F (190 degrees C) and continue baking until the crust is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 25.4 g, Cholesterol 17.4 mg, Fat 11.3 g, Fiber 2.9 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 493.4 mg, Sugar 1.9 g
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MD TUHIN ISlAM
[email protected]This is my go-to recipe for vegetarian tourtière. It's easy to make and always turns out great.
Hassimu Bah
[email protected]I've made this tourtière several times now, and it's always a hit. It's a great dish to serve for a special occasion, or just for a weeknight dinner.
Taylor Yusuff
[email protected]Delicious!
The Average Communist
[email protected]This was a great recipe! I followed it exactly, and the tourtière turned out perfectly. The only thing I would change is to add a little more salt to the filling.
ZaBi shah
[email protected]I made this tourtière for a potluck, and it was a huge success! Everyone loved it, even the meat-eaters.
Aarav dew
[email protected]This vegetarian tourtière is a great way to enjoy a classic French-Canadian dish without the meat. The filling is packed with flavor, and the crust is flaky and delicious. I highly recommend this recipe.
Athony Romero
[email protected]Wow!
SRF West
[email protected]This was my first time making tourtière, and it turned out great! The instructions were easy to follow, and the dish was delicious. I'll definitely be making this again.
Davidson Obiedo
[email protected]I'm not a vegetarian, but I really enjoyed this tourtière!
Aqsa Shahzad
[email protected]This vegetarian tourtière was a hit with my family! The filling was flavorful and hearty, and the crust was flaky and golden brown. I especially loved the addition of the mushrooms and lentils, which gave the dish a nice depth of flavor.