Vegetarian Tourtiere

Tonight I will be attending a party with a lot of vegetarians, so I decided to put together a vegetarian tourtiere. The result was pretty delicious, so I am sharing the recipe here. Remember, if you are buying frozen pie crusts, make sure that they too are vegetarian (ie made with vegetable oil, butter, or vegetable shortening).


Yves ground round

Yves garden vegetable ground round

1 large baking potato, boiled in water lightly salted with 2 whole cloves

1 large parsnip, boiled with potato (see above)

1 portobello mushroom

1 small onion or half of a sweet onion, finely chopped

1 stalk celery finely chopped (if you prefer no celery, I recommend placing large chunks in to get the flavour, you can remove once your mixture has thickened)

1 – 2 tablespoons of grapeseed, olive, or canola oil

2 teaspoons ketchup

Dash of worchestershire sauce

Pinch of ground sage

Pinch of ground nutmeg

Pinch of ground cinnamon

Pinch of ground ginger

Pinch of salt

Pinch of pepper

1 veggie bullion cube or 2 cups veggie stock


Fill a pot with water, add salt, cloves, and cut up (large pieces) potato and parsnip (peel first). In a large dutch oven, heat oil and add onions, celery, and finely chopped mushroom cap. Add seasoning and saute for 2-3 minutes. Add both packages of Yves and stir. Add stock and 1 cup of water from potato pot. Once the potato and parsnip have cooked, mash roughly with a fork and add to dutch oven. Bring up to a boil then reduce heat and simmer for about 30 minutes. Add in the ketchup and Worchestershire sauce and continue to cook until mixture begins to thicken. You do not want it to be too wet, or you will get a soggy crust. Taste as the mixture is thickening and add more seasoning to taste. Add about 2 tbsp of Panko bread crumbs. Refrigerate up to 24 hours. Place in your favourite pie crust (if you make your own, add some thyme to the dough for a tastier crust). Fill pie, use egg wash and place top crust (cut a nice design to make it more festive). Brush with egg wash and bake. Serve with zucchini relish or organic ketchup or Branson pickallily and sliced tomato wedges.

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