The Case of Happy New Year! Oh, and Vegetarian Tourtière! And A PURSE TO DIE FOR (e-book version) is free on Amazon Jan. 1-3!

Vegetarian Tourtière sounds impossible doesn’t it? But here's one I made that's ready to go in the oven. My friend France, who's French Canadian, enjoys this my veggie version of the classic and that's the real test.
 

Vegetarian Tourtière

2 stalks celery, finely chopped

1 onion, finely chopped
1 clove garlic, minced
1 tbsp olive oil
1 cup chopped potatoes
3/4 tsp savory
1/4 tsp salt
1/4 tsp pepper
1/8 tsp allspice
bay leaf
2 rounded tsps (for 2 cups) vegetable bouillon powder
2 tbsps brown sugar
1/4 tsp cinnamon
1 tsp soya sauce
1 tsp vegan Worcestershire sauce
1-1/2 cups water
1 pack Yves Original Veggie Ground Round
pastry for a double crust pie

Sauté the celery, onion and garlic in the olive oil for 10 min. until the onion is golden brown. You may add a little water if the vegetables start to burn. Stir in the potatoes, savory, salt, pepper, allspice, bay leaf, vegetable bouillon powder, brown sugar, cinnamon, soya sauce, and vegan Worcestershire sauce. Add the water. Simmer uncovered for 20 min.

Remove the bay leaf, mash the potatoes, and continue to simmer until thickened.

Add the veggie ground round and let cool.

Prepare a double-crust pie filled with the tourtière filling and bake at 400ºF for 30 min. Reduce heat to 350ºF if browning too quickly.

Remove from heat and let stand 10 min. before slicing.

Serves 6.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.