Share this on:
 E-mail
11
VIEWS
0
COMMENTS
 
SHARES
About this iReport
  • Not verified by CNN

  • Posted February 15, 2013 by
    Violettewebb
    Location
    Ontario

    More from Violettewebb

    Vegan Tourtiere

     

    This dish is a vegan take on traditional Quebecois tourtiere. Take it to your family’s Christmas Eve party, or serve it as a great weekend supper. Learn vegetable soup recipes here.

     

    Ingredients

     

    For the crust:

     

    3 cups whole wheat pastry flour
    ¾ C vegan margarine
    ½ tsp salt
    ½ C cold water
    For the filling:
    1 tin romano beans, well washed and drained
    3 cloves garlic
    1 small yellow onion
    1 large potato, quartered
    1 large carrot, grated
    ½ C rolled oats
    10 button mushrooms, diced
    1 C unsweetened chestnut puree OR 1 C chestnut meal
    1 tbsp each: tamari, sesame oil, savoury, sage, celery seed
    ½ tsp ground cloves
    Sour cream (optional, for garnish)

     

    For the crust

     

    Preheat the oven to 350F and soften the margarine until it is easy to mash with a fork, but not too soft

     

    In a large mixing bowl, combine the flour, salt, and margarine

     

    Blend with a fork OR your clean hands until the mixture has a texture like bread crumbs

     

    Add the cold water and quickly blend the mixture into a dough (be careful not to overmix)

     

    On a floured surface, roll out half the pie dough, then transfer it to a well-greased 9” pie dish (set the other half of the dough aside, in the fridge)

     

    Bake at for 8 minutes, then remove from oven and set aside to cool

     

    For the filling

     

    Preheat the oven to 375F

     

    In a food processor fitted with an S-blade, blend the onion, garlic, potato, and romano beans until roughly chopped

     

    Transfer the mixture to a large mixing bowl and add the mushrooms, grated carrot, chestnut meal, rolled oats, sesame oil, and seasonings

     

    Mix with a spoon or a spatula until everything is well-combined

     

    Transfer the filling to the pie crust and distribute it evenly, then set it aside

     

    On a floured surface, roll out the other half of the pie dough, and use it to cover the pie, trimming the excess and sealing the edges using a fork.Remember to cut air vents in the top of the shell

     

    Bake for 30 minutes, or until the crust is a rich brown in colour

     

    Serve with sour cream (if desired) and enjoy.

    What do you think of this story?

    Select one of the options below. Your feedback will help tell CNN producers what to do with this iReport. If you'd like, you can explain your choice in the comments below.
    Be and editor! Choose an option below:
      Awesome! Put this on TV! Almost! Needs work. This submission violates iReport's community guidelines.

    Comments

    Log in to comment

    iReport welcomes a lively discussion, so comments on iReports are not pre-screened before they post. See the iReport community guidelines for details about content that is not welcome on iReport.

    Add your Story Add your Story