Tourtiere

I adapted a traditional French Candian Tourtiere (meat pie) recipe to use TVP. It is now very vegetarian!

Filling:

• 2 cups TVP (granules or flakes)
• 2 1/2 cups boiling stock (water, soy sauce, bouillion cube, steak spices)
• 1 Tbsp oil
• 3 onions, finely chopped
• 2 cups sliced mushrooms
• 1 cup chopped celery
• 3 cloves pressed garlic
• salt & pepper to taste
• 1/2 tsp cinnamon, savory
• 1/4 tsp cloves
• 1 cup fresh breadcrumbs
• 1/2 cup fresh chopped parsley
• 1 egg

Pastry:

• 2 frozen pie shells or pastry for 2 pies (with lids)

Reconsitute the TVP with 2 cups of the stock. Chop onions, mushrooms and celery. Heat oil in a large skillet. Add TVP, garlic, onions, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves and bring to a boil. Simmer for 35 to 45 minutes (or longer) until only 2 tablespoons of liquid remain. Stir in bread crumbs, parsley and egg and mix well.

Prepare pie crust. Add filling to the crusts. Curl (roll edges). Prick with a fork several times. Bake at 375oF for 40 to 45 minutes.