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Main Dish

Vegetarian Tourtière with Dried Cranberries


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Ingredients

For textured vegetable protein filling

 

1 kg (1 package) store-bought pastry dough (or your favourite home-made pastry recipe)

1 3/4 cups dry textured vegetable protein  

1 3/4 cups boiling water or vegetable broth

8 oz (1 container) white mushrooms

2 onions, chopped

3 cloves garlic, chopped

3 tablespoons olive oil

1/4 cup beer or white wine

2 tablespoons Dijon mustard

1 1/2 teaspoons tourtière spice*

6 medium-sized potatoes, peeled and cut into 1-cm cubes

8 oz (1 package) Patience Fruit & Co Whole & Juicy Dried Cranberries

Salt and pepper to taste

2 tablespoons milk

Preparation time 40 minutes
Cooking time 55 minutes Portions Makes 2 tourtières

A tourtière that looks like the real thing – but there’s not a bit of meat in it!

What’s the secret ingredient? Textured vegetable protein – a handy and economical food that can be used in all sorts of dishes when you want to “veganize” your favourite meat-based recipes. TVP is made from pressure-cooked soy flour with the oil extracted. What’s left is protein, fibre and other healthy nutrients.

TVP is available at most health-food stores and bulk stores.

Ingredients

For textured vegetable protein filling

 

1 kg (1 package) store-bought pastry dough (or your favourite home-made pastry recipe)

1 3/4 cups dry textured vegetable protein  

1 3/4 cups boiling water or vegetable broth

8 oz (1 container) white mushrooms

2 onions, chopped

3 cloves garlic, chopped

3 tablespoons olive oil

1/4 cup beer or white wine

2 tablespoons Dijon mustard

1 1/2 teaspoons tourtière spice*

6 medium-sized potatoes, peeled and cut into 1-cm cubes

8 oz (1 package) Patience Fruit & Co Whole & Juicy Dried Cranberries

Salt and pepper to taste

2 tablespoons milk

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Steps

  1. Place oven rack in bottom position. Preheat oven to 350 °F.

  2. Hydrate TVP in bowl in boiling water or broth. Let soak for 5 minutes

  3. Chop mushrooms finely in food processor. Set aside in a bowl.

  4. Soften onions and garlic in oil in a pan. Add mushrooms and sauté for about 5 minutes. Add salt and pepper to taste.

  5. Add beer or wine, mustard and spices. Simmer till beer or wine has completely evaporated. Add potatoes, TVP and dried cranberries. Mix well. Correct seasoning and set aside.

  6. Roll out dough into 4 disks. Line 9-in pie plate with pie crust. Using a fork, prick the edge of the dough for even baking. Spread filling in pie shell. Cover with second pie crust. Crimp edges with a fork or with your fingers. Make a few slits in the top to let steam escape. Brush with milk. Repeat steps for second tourtière.

  7. Bake for about 55 minutes.

Recommendations

May be frozen.

*If you don’t have tourtière spice, use the following blend instead: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground cloves.

Une filiale de Fruit d'or

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