Vegetarian Tourtiere

Name: Vegetarian Tourtiere
Ingredients: 2 cups textured vegetable protein; 2 tablespoons vegetable oil; 3 celery ribs, diced (with leaves); 2 onions, diced; 2 garlic cloves, minced; 2 cups potatoes, cubed peeled; 2 teaspoons tamari or 2 teaspoons sodium-reduced soy sauce; 1 1/2 teaspoons dried savory; salt and pepper; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 2 bay leaves; 2 cups vegetable broth; Pepper thyme Pastry; 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon dried thyme; 1/2 teaspoon cracked black peppercorns; 1/2 cup unsalted butter; 1/2 cup shortening; 2 teaspoons vinegar; ice water

22 ingredients

26 steps

Ingredients

2 cups textured vegetable protein
2 tablespoons vegetable oil
3 celery ribs, diced (with leaves)
2 onions, diced
2 garlic cloves, minced
2 cups potatoes, cubed peeled
2 teaspoons tamari or 2 teaspoons sodium-reduced soy sauce
1 1/2 teaspoons dried savory
salt and pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 bay leaves
2 cups vegetable broth
Pepper thyme Pastry
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon cracked black peppercorns
1/2 cup unsalted butter
1/2 cup shortening
2 teaspoons vinegar
ice water

Directions

1

Pepper Thyme Pastry:
2

In bowl, whisk together flour, salt, thyme and pepper.
3

Using pastry blender or 2 knives, cut in butter and shortening until in fine crumbs with a few larger pieces.
4

In liquid measure or small bowl, whisk vinegar with enough ice water to make 2/3 cup (150 mL).
5

Drizzle mixture over flour mixture, tossing with fork to form ragged dough.
6

Divide in half; press into 2 discs.
7

Wrap each and refrigerate until chilled, about 30 minutes. (If making ahead may be refrigerated for up to 24 hours at this point.).
8

Toutiere Filling:
9

In large bowl, pour 1 cup (250 mL) boiling water over TVP then cover and let stand for 10 minutes.
10

Meanwhile, in shallow Dutch oven, heat oil over medium-high heat; cook celery, onions and garlic, stirring occasionally, until golden. (about 10 minutes).
11

Stir in potatoes, tamari, savory, salt, pepper, allspice, cloves, bay leaves and TVP and cook, stirring often, for 5 minutes.
12

Stir in broth and 1 cup (250 mL) water; bring to boil.
13

Reduce heat, cover and simmer until potatoes are tender (30 to 40 minutes).
14

Break up most of the potatoes with back of spoon; simmer, uncovered, until slightly thickened (7 to 10 minutes).
15

Let cool. (If making ahead may be refrigerated for up to 24 hours at this point.).
16

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.
17

Trim pastry to rim of plate.
18

Spoon in filling.
19

Roll out remaining pastry and brush rim with water.
20

Place over filling; trim to leave 3/4-inch (2 cm) overhang and fold overhang under pastry rim; flute to seal.
21

Roll out pastry scraps; cut out holiday shapes.
22

Brush top of pie with water and arrange cutouts on top.
23

Cut steam vents in top.
24

Bake in bottom third of 400°F (200°C) oven until bubbly and golden (about 1 hour).
25

Variation.
26

To make tourtiere vegan, replace butter with 1/2 cup (125 mL) shortening.