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My review
Vegetarian Tourtiere
NORTHERNLIGHT1
"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!"
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Ingredients
1 h 30 m servings 264 calsOriginal recipe yields 16 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Cook's Note
- TVP and vegetable flakes are available at most health food and bulk stores.
Nutrition Facts
Per Serving: 264 calories; 11.3 g fat; 25.4 g carbohydrates; 15.7 g protein; 17 mg cholesterol; 493 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
12/29/2008
Tastes great. The recipe, however, leaves out where to add a third of the ingredients! My amended Step 3 is: Stir the texturized vegetable protein and vegetable flake mixture in with the mushro...
Most helpful critical review
4/4/2009
I'm not vegetarian, but I do eat vegetarian meals once in a while. I have to admit though, this vegetarian tourtiere leaves something to be desired. I always wanted to find an excuse to try TV...
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12/29/2008
Tastes great. The recipe, however, leaves out where to add a third of the ingredients! My amended Step 3 is: Stir the texturized vegetable protein and vegetable flake mixture in with the mushro...
12/28/2007
I was given a box of beef-style TVP and was floundering around looking for something to make. This recipe was very, very good. Beware! Most refrigerated pie crusts contain lard. Mrs. Smith's is ...
4/4/2009
I'm not vegetarian, but I do eat vegetarian meals once in a while. I have to admit though, this vegetarian tourtiere leaves something to be desired. I always wanted to find an excuse to try TV...
1/4/2010
The disjointed instructions are a bit hard to follow, but the end result is very delicious!
1/6/2013
This is a good recipe despite the fact that it is a little disjointed. My niece is vegetarian and I am always looking for something to cook for her when she comes over. The beer you choose doe...