Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Karen,
kes@direct.caTourtiereIngredients (use vegan versions): 2 cups textured soy protein
1 1/2 cups veggie stock
3 tablespoon marg.
2 cups each chopped onion and mushrooms
2 cups fine soft breadcrumbs
1 teaspoon pepper
1/2 teaspoon each salt, thyme, savory
1/4 teaspoon ginger
pinch cloves, nutmeg
3/4 cup beer or stock
pastry for two 10-inch pies, tops and bottoms
Directions:Tourtiere is a traditional Quebecois dish served at Christmas or New Year. Its normally made with a combination of beef, pork, lamb, or even (shudder) veal or venison. Since I adapted the traditional recipe to create this vegan version, even my non-vegetarian relative prefer this to the original!
- Soak the textured soy protein in the veggie stock.
- In a LARGE frying pan (I use an electric one cause they're really big), melt the marg. and saute the onions and mushrooms. Cook over medium heat until consistency of a coarse puree. Stir in vegan bread crumbs.
- By now, the textured soy protein 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 vegan beer (yes, it really should be beer for the taste, and 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.
- I like this all by itself, but 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 sause (if you're American).
- The pies can be frozen, unbaked, for up to a month. Do not de-frost before baking.
Serves: 8 +
Preparation time: 1 hour
new e-mail address dandgahearne@nci1. being french canadien,I was use to the original tourtiere. I enjoyed your tourtiere. It certainly is different.
Archived comment by:
dandgahearne@atlsysnet.com
Great recipe! Allows for flexibility. No pie crusts or textured soy protein available. Substituted textured soy protein with rice & baked casserole style in lue of crust. Very good! Suggest grinding savory for finer quality. Will make this again!
Archived comment by: cath
Oops! I should have been more clear. Since I only make this recipe in the winter, all the seasonings listed are DRY measurements. If you're lucky enough to be able to get fresh sage, etc. in December, though, by all means use it ... you'll have to grind it very fine, though.
Archived comment by:
kes@direct.ca
Yum-Yum! This is some good stuff. Tasty, easy & filling. Though sage isn't listed as an ingredient, it was mentioned in the comments so I clipped a few fresh leaves, chopped well & added. Wonderful!
Archived comment by: julie
Hi, Since I am from Québec, I am used to eat tourtière during Christmas time. But now that I am vegetarian, I am happy to have found a replacement for it. Thus, I'm going to try it soon! The only problem is that I don't know what is TPV. Is this a special kind of tofu?
Archived comment by: nancy
textured soy protein is texturized vegetable protein and can be found in just about any grocery store . Check the bulk food area, I usually find it there in my local store (Farm Boy). It is usually pretty inexpensive.
Archived comment by: jenn
Hi, I would just like to know what savory is. I'm English so if u know what this would be called over here that would be great - Thanks!
Archived comment by: jasmine
I made this last night and it was soooo yummy!! I used a half whole wheat and half white flour crust. I didn't have the savory or the thyme so I substituted basil, oregano and rosemary (I used more than 1/2 t. each -- I just kept adding until it tasted GOOD). Also I used much more than 1/2 cup additional liquid. I used strong beer and that really made it taste good. I drank the rest with the meal and that made it even better
I highly recommend this recipe -- my omnivore family polishe'd off most of the two pies. Try it!
Archived comment by: angelika
I made these on the weekend for some holiday dinners that I'm going to be hosting over the next couple of weeks. Last night was the first trial, and everyone loved it! Its a really heavy pie, so go easy on doling it out.
The hardest part was making the pastry (my absolutely least favourite thing to cook or bake - after meat of course), but once I got going it wasn't so bad. It was well worth the effort!
Archived comment by: amers
Sounds like just the recipe I've been looking for! I'm curious, though - has anyone tried baking the pie from frozen? Any tips on temperature and timing?
Archived comment by: adrienne
I was searching Yahoo for tourtiere recipes as my husbands heritage is French Canadian and he always talks about tourtiere. I made it once in Connecticut, but the recipe was lost when we moved to California. The first link that was brought up under tourtiere was the link to this site. I was delighted since last night my husband asked me to make tourtiere for Christmas, but I was worried about what I would do about my daughter, as she is a vegetarian and it seems that I'm always providing everything but main dish items for her at a family holiday meal. This recipe will allow me to provide a main meal that takes Shannon into account! Thank you so much! I will definitely be adding this to my Christmas this year...and many more to come, hopefully!
Archived comment by: galadriel1954
This sounds great! One less thing I'll miss after giving up meat
For adrienne - I would think about 30 mins. at 450, or until it starts to smell good and turn golden brown.
Archived comment by: laedifox
I tried this tourtiere and loved it! It was really easy to make and was delicious. Even my husband, who does not care for tourtiere, really enjoyed it.
Archived comment by: vyankou
This recipe can be made using Yves Ground Round or another brand of prepared soy ground beef substitute. Use the equivalent of 2 lbs (check the package) in place of the TVP & soaking stock. Also its best to add toward the end of the sautéing. This is a fantastic recipe. Enjoy!
Archived comment by: artemis
This is definitely a keeper - but the filling only made enough for one pie - not two as the recipe states. I like my pies to be pretty full.
Archived comment by: kay9bee
This pie is soooo good. It has become my traditional dish for christmas and thanksgiving for the past few years and it always goes over very well.
Archived comment by: portia Kitty
Vive la troutière!!! Its so good! Québec, being a very vast region, has many variation of tourtières! I always mix some potatoe cubes with the filling!
Archived comment by: printemps
I made this quite a long time ago and froze it. I ate it this week and it was DELICIOUS!!! I really loved it!!! I'll make this again for sure!!! And its a very good compromize for a Christmas meal too!
Archived comment by: printemps
