Vegetarian Tourtière (Quebec Meat Pie)

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* Exported from MasterCook *

 

Vegetarian Tourtière (Quebec " Meat " Pie)

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 115

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

single or double crust of Yeasted Pastry

Dough

OR Low-Fat Oil Pastry

(see separate recipes)

soymilk for brushing

***FILLING***

1 large onion -- minced

2 large garlic clove -- minced

OR 1/2 tsp. garlic granules

1 pound Beefy Seitan Roast

(see separate recipe)

ground in a food processor or grinder

1/2 cup hot water -- MIXED WITH

2 teaspoons yeast extract -- (Marmite)

2 tablespoons ketchup

1 1/2 teaspoons dried savory

1/2 teaspoon celery seed

1/4 teaspoon ground allspice

1/2 pound russet potatoes -- peeled

boiled and coarsely mashed

OR 1 c. instant mashed potato flakes

mixed with 2/3 cup boiling water

 

Serves 8

 

My husband Brian, though not French-Canadian, was born in Quebec, and he

was so happy when I came up with a vegetarian version of tourtière. It's

an integral part of Canadian Christmas celebrations now and I have seen

several recipes for vegetarian versions, using millet, tofu, mushrooms,

etc. in the filling. Now you can even buy frozen, vegetarian tourtière all

over Canada.

 

My recipe is made with a fat-free filling of ground seitan with potatoes,

onion, and herbs. You can use a single or double Low Fat Oil Pastry crust

(double is traditional, but will also double the fat count!), or the

fat-free Yeasted Pastry Dough. Either way, tourtière is traditionally

eaten at any meal, hot or cold, with gratin, relish, chutney, or ketchup

(although some members of our family have been known to eat it with hot

sauce or salsa!). Tourtière is good any time of the year and makes good

picnic fare.

 

Preheat the oven to 350F. In a large, nonstick or lightly oiled, heavy

skillet, steam-fry the onions and garlic until soft. Place the onions in a

large bowl along with the ground seitan, hot water with Marmite, ketchup,

and seasonings. Add the potatoes and mix well.

 

If you are making a double-crust pie, line a 9 " pie dish with half of the

pastry, and fill with the seitan filling. Otherwise, just press the

filling into a nonstick or lightly oiled pie dish. Cover with the

remaining pasty, and trim and flute the edges. Cut slits in the top, and

brush with soymilk. Bake for 50 minutes.

 

Per serving: Calories: 273, Protein: 33 gm, Fat: 1 gm, Carbohydrates: 33 gm

 

 

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