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Vegetarian Tourtiere

Vegetarian Tourtiere

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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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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 450 degrees F (230 degrees C).
  5. Whisk the egg and milk together in a small bowl.
  6. 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.
  7. 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.
  8. 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.
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Reviews

JKALEA
23
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 mushroom and onions. Mix bread crumbs, pepper, sea salt, thyme, savory, cloves and nutmeg in a medium bowl. Add bread crumb mixture into vegetable mixture. Pour the beer into the skillet with the vegetable mixture; remove from heat and cool. I used 1/4 tsp marjoram and 1/4 tsp sage instead of savory. I also used a frozen pie crust and only used 2/3 of the filling inside the pie. Fantastic with cranberry chutney!!

PreachersKid
10
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 the only brand I've found that doesn't.

Darryl
7
4/7/2009

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 TVP, but never could find a use for it. Having tried it, however, I don't think I'll be eagerly awaiting another opportunity. Looks like ground meat, but tastes... uh, unique. To make matters worse, half the recipe instructions are missing. Thanks Jkalea for your step 3!