How To Make Vegetarian Tourtiere
This vegetarian tourtiere is a healthy take on a French-Canadian classic. It is filled with hearty mushrooms and a tasty medley of different spices.
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 and soak for 15 minutes.
Meanwhile, melt the butter in a large skillet over medium-high heat.
Add the mushrooms and onions. Cook and stir for about 10 minutes or until soft.
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.
Preheat oven to 450 degrees F (230 degrees C).
Whisk the egg and milk together in a small bowl.
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.
Moisten the edges of the bottom round with water.
Place the top round of prepared pastry on top of the filling, pressing around the edges and crimping to seal.
Brush the top of the pastry with the egg and milk mixture.
Bake in the preheated oven for 15 minutes.
Lower the oven temperature to 375 degrees F (190 degrees C) and continue baking for 30 to 40 minutes or until the crust is golden brown.
- Calories: 230.52kcal
- Fat: 10.59g
- Saturated Fat: 4.41g
- Trans Fat: 0.09g
- Monounsaturated Fat: 3.74g
- Polyunsaturated Fat: 1.41g
- Carbohydrates: 28.52g
- Fiber: 2.04g
- Sugar: 1.51g
- Protein: 4.03g
- Cholesterol: 15.82mg
- Sodium: 292.17mg
- Calcium: 41.29mg
- Potassium: 135.90mg
- Iron: 1.28mg
- Vitamin A: 60.27µg
- Vitamin C: 2.52mg
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