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  • Posted February 15, 2013 by

    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.




    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.

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