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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #savory-pies #main-dish #beans #potatoes #vegetables #canadian #oven #refrigerator #dinner-party #holiday-event #kid-friendly #vegetarian #stove-top #dietary #inexpensive #soy-tofu #quebec #onions #equipment #4-hours-or-less
You'll also love
Chioma Mabel
[email protected]This tourtière was a bit bland for my taste. I think I'll add some more spices next time.
Gagan Sandhu
[email protected]I'm not a vegetarian, but I really enjoyed this tourtière. It's a great way to get your vegetables in and it's still very satisfying.
rihan oli
[email protected]This is the best vegetarian tourtière I've ever had. The filling is so flavorful and the crust is perfect. I will definitely be making this again!
Reyanna Thompson
[email protected]I made this tourtière for a holiday party and it was a big hit. Everyone raved about how delicious it was.
Reitumetse Motse
[email protected]This tourtière is a great way to get your kids to eat their vegetables. My kids loved it and they didn't even realize they were eating healthy!
Thabang Cleinbooi
[email protected]I followed the recipe exactly and the tourtière turned out perfectly. It was so good that I made it again the next week!
Arslan Mahar
[email protected]This vegetarian tourtière is a delicious and hearty dish. The filling is packed with flavor and the crust is flaky and golden brown. I highly recommend this recipe!
Colin Staples
[email protected]I've made this tourtière several times now and it's always a winner. It's a great way to use up leftover vegetables and it's always a hit with my family and friends.
Hashmi Khan
[email protected]This is my new favorite vegetarian dish! It's so easy to make and it's always a crowd-pleaser. I love the combination of flavors and textures.
Sean Castilloux
[email protected]I made this tourtière for a potluck dinner and it was a huge success. Everyone loved it, even the meat-eaters. The filling was so flavorful and the crust was perfect.
Aweys Siid
[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 meaty texture.