Tortiere

Mary Larson

From Buster in CFDG, her Sideways Cottage blog
Traditional Canadian Christmas ‘meat’ pie

Vegan Tortiere

subheading: Ingredients:

1-½ cups (375 mL) cubed peeled potatoes

2 cups cooked quinoa

1 can black beans, drained, and partially mashed

2 cups (500 mL) sliced mushrooms

¾ 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

¾ tsp (4 mL) salt

½ tsp (2 mL) pepper

½ tsp (2 mL) dried savory

½ tsp (2 mL) dried thyme

¼ tsp (1 mL) ground cloves

¼ 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 to 50 minutes.

Serve with chutney and mushroom gravy. I use the Post-Punk Kitchen recipe for mushroom gravy and it’s always delicious.

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