12/04/2020Pizzas, tarts and quiches - Main courses - Tofu, legumes and seitan
Vegan Tourtiere
Servings
4
Ingredients
Cups
- -yellow onion 2
- -potatoes 300 (g)
- -carrots 180 (g)
- -textured soy protein 90 (g)
- -oat flakes 50 (g)
- -vegetable broth 700 (mL)
- -garlic 1 (clove)
- -neutral oil 2 (tbsp)
- -ketchup 2 (tbsp)
- -nutritional yeast 50 (g)
- -plant-based cream 100 (mL)
The spices
- -salt 1 (tsp)
- -cinnamon 0.5 (tsp)
- -celery salt 1 (tsp)
- -ground clove 0.5 (tsp)
- -thyme 1 (tsp)
- -ground mustard 0.5 (tsp)
- -pepper 0.5 (tsp)
- -smoked paprika 2 (tsp)
- -nutmeg
For the pie crust
- -all-purpose flour 280 (g)
- -salt 1 (tsp)
- -neutral oil 40 (mL)
- -water
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Steps
- Peel and thinly slice the onions. Peel the potatoes and carrots as well, and dice them. Peel the garlic clove and chop it finely.
- In a large pot, heat the oil. Sauté the onions in it. Add the chopped garlic. Let it sweat for about 2 minutes on high heat, then add the carrots and potatoes. Sauté these vegetables together until they start to take on some color.
- In a bowl, rehydrate the soy protein by pouring hot vegetable broth over it. Add the oats and all the spices, mix.
- Pour this mixture into the pot. Continue cooking for about 45 minutes, keeping an eye on it. Add water as needed if it starts to stick.
- When the vegetables are tender, stop cooking and add the ketchup, nutritional yeast, and non-dairy cream. Adjust the seasoning to taste.
- Prepare the shortcrust pastry: mix the flour, salt, and oil. Gradually pour in water to form a smooth dough ball. If it's crumbly, add a little more water. If it sticks to your fingers, add a bit more flour.
- Divide the dough in half. Roll out each of the two pie crusts to a diameter of about 30 cm (12 inches). They will be quite thin.
- Lightly oil your pie dish and line it with the first pie crust. Fill it with all of the filling. Cover with the second pie crust and seal the edges well. Make a few slits on the top of the crust to prevent air bubbles from forming underneath during baking. (You can brush the top of the crust with soy milk, but this is optional).
- Bake for 50 minutes at 180°C (356°F).
- Serve with salad, a good homemade mashed potatoes, and fruit ketchup!
Notesif your vegetable broth is already salty, reduce the amount of salt!
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Vegan Tourtiere
For: 4 serv.Difficulty: EasyPreparation: 35 minCooking: 1h50
Ingredients
- -yellow onion 2
- -potatoes 300 (g)
- -carrots 180 (g)
- -textured soy protein 90 (g)
- -oat flakes 50 (g)
- -vegetable broth 700 (mL)
- -garlic 1 (clove)
- -neutral oil 2 (tbsp)
- -ketchup 2 (tbsp)
- -nutritional yeast 50 (g)
- -plant-based cream 100 (mL)
The spices
- -salt 1 (tsp)
- -cinnamon 0.5 (tsp)
- -celery salt 1 (tsp)
- -ground clove 0.5 (tsp)
- -thyme 1 (tsp)
- -ground mustard 0.5 (tsp)
- -pepper 0.5 (tsp)
- -smoked paprika 2 (tsp)
- -nutmeg
For the pie crust
- -all-purpose flour 280 (g)
- -salt 1 (tsp)
- -neutral oil 40 (mL)
- -water
Steps
Steps
- Peel and thinly slice the onions. Peel the potatoes and carrots as well, and dice them. Peel the garlic clove and chop it finely.
- In a large pot, heat the oil. Sauté the onions in it. Add the chopped garlic. Let it sweat for about 2 minutes on high heat, then add the carrots and potatoes. Sauté these vegetables together until they start to take on some color.
- In a bowl, rehydrate the soy protein by pouring hot vegetable broth over it. Add the oats and all the spices, mix.
- Pour this mixture into the pot. Continue cooking for about 45 minutes, keeping an eye on it. Add water as needed if it starts to stick.
- When the vegetables are tender, stop cooking and add the ketchup, nutritional yeast, and non-dairy cream. Adjust the seasoning to taste.
- Prepare the shortcrust pastry: mix the flour, salt, and oil. Gradually pour in water to form a smooth dough ball. If it's crumbly, add a little more water. If it sticks to your fingers, add a bit more flour.
- Divide the dough in half. Roll out each of the two pie crusts to a diameter of about 30 cm (12 inches). They will be quite thin.
- Lightly oil your pie dish and line it with the first pie crust. Fill it with all of the filling. Cover with the second pie crust and seal the edges well. Make a few slits on the top of the crust to prevent air bubbles from forming underneath during baking. (You can brush the top of the crust with soy milk, but this is optional).
- Bake for 50 minutes at 180°C (356°F).
- Serve with salad, a good homemade mashed potatoes, and fruit ketchup!
Notesif your vegetable broth is already salty, reduce the amount of salt!