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Vegetarian Tourtiere (Quebec Christmas ‘Meat’ Pie) Recipe

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This recipe for Vegetarian Tourtiere (Quebec Christmas ‘Meat’ Pie), by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Huebner - Public Works - Project Management
Added: Tuesday, January 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pie crusts

Filling:
1 large onion, minced
2 large cloves garlic, minced or crushed
1 lb seitan, drained and cut into chunks
½ c hot water mixed with 2 tsp yeast extract or a vegetable bouillon cube
2 tbsp ketchup
1 ½ tsp dried savory
½ tsp celery seed
¼ tsp dried allspice
½ lb russet potatoes, peeled, boiled and coarsely mashed

Directions:
Directions:
In a large nonstick skillet over high heat, saute onions and garlic, adding a little water to prevent sticking. When onions are soft, pour into large bowl. Grind seitan in food processor or food grinder. Mix with onion mixture, hot water-yeast extract mixture, ketchup and seasonings. Add potatoes; mix well. Put in pie crust and add pie crust top. Brush pastry top lightly with soy milk; bake 50 minutes.

Tourtiere is traditionally served hot or cold with ketchup or tomato relish, but it’s also good with chutney or vegetarian gravy. Note: I like to add mushrooms to this recipe.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is traditionally served on Christmas Eve but is good all winter

 

 

 

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