Since we’ve been trying to avoid processed food–even vegan versions–I decided to attempt my Christmas Eve tourtiere without the inclusion of Yves’ fake ground round. However, since the main ingredient in a traditional tourtiere is some kind of ground meat, it’s been a bit of a challenge. I have tried green lentils, and the result was quite good; however, after trying the Thug Kitchen recipe for vegan taco meat, I realized the texture of black beans and quinoa mixed together could be a much better (and less processed) approximation of ground meat.
And indeed it is!
So here we go!
- 1-1/2 cups (375 mL) cubed peeled potatoes
- 2 cups cooked quinoa
- 1 can black beans, drained, and partially mashed
- 2 cups (500 mL) sliced mushrooms
- 3/4 cup (175 mL) finely chopped celery
- 2 cups vegetable stock
- 1 TBS Better Than Bouillon Vegetable Base (mixed with the stock)
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/2 tsp (2 mL) dried savory
- 1/2 tsp (2 mL) dried thyme
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) cinnamon
- 1 vegan pie crust
In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.
Meanwhile, brown onions, garlic, and celery in a non-stick pan for a few minutes.
Add mushrooms and sauté for a few more minutes.
Add stock, black beans, quinoa, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf.
Mix in potatoes. Let cool.
Spoon into pastry. Brush pie rim with water; cover with top pastry and press edge to seal.
Cut steam vents in top. Bake at 400 F (200 C) until golden brown, about 45 – 50 minutes.
Serve with chutney and mushroom gravy. I use the Post-Punk Kitchen recipe for mushroom gravy and it’s always delicious.
And just look at our festive Christmas Eve dinner!
The pie was excellent, and the leftovers were even better!! Indeed, we ate the leftovers for four days!! Here’s day four with Brussels sprouts!