A few years ago, my mom and I worked on a plant-based version of her wonderful tourtiere du Lac Saint Jean. Given that it smells the same while it bakes as the one she used to make at Christmas, I think we nailed it!
It is a bit of work–okay, a lot of work–so plan ahead, but it is so worth it! If you don’t make your own seitan you will need to pick up your favourite plant-based meat. There are many varieties at local health food and grocery stores. Gather up remaining ingredients, and get ready to have fun! I always make this recipe over a 2-day period. PS leftovers, if you have any, freeze well!
Ingredients
4 cups seitan, diced
4 cups potatoes diced (about 4 potatoes; yellow are best)
1–2 onions, chopped
2–4 cloves garlic, finely chopped
1 teaspoon rosemary
½ teaspoon poultry seasoning
1 teaspoon bouillon powder
2 bay leaves
Freshly ground black pepper
1–2 teaspoons salt (depending on saltiness of meat alternative and bouillon powder)
For Day 2: 3 teaspoons bouillon powder dissolved in 3 cups hot water
2-crust pie crust
Day 1
In a bowl, combine seitan, onions, garlic, rosemary, poultry seasoning, bouillon powder, bay leafs, black pepper and salt. Cover and refrigerate several hours or overnight.
Prepare pie crust.
Pie Crust
2 cups flour (I use a mix of organic unbleached white and white spelt flour)
½ cup vegan butter
½ to ⅔ cup cold water
1 teaspoon baking powder
pinch of salt
Combine flour, baking powder and salt. Cut butter into flour. Add just enough water for dough to stick together. Shape into a ball. Refrigerate a couple of hours or overnight.
Day 2
When ready to assemble, dice potatoes and add to seitan.
Preheat oven to 375⁰.
Combine bouillon powder with 3 cups hot water.
Roll out pie dough to fit baking pan.
Divide pie dough into 2 parts, about ¾ for the bottom and ¼ for the top. Roll out dough so it is larger than the baking dish by about 2 inches. Roll out top to fit dish; cut a couple of slits in top crust to allow steam to escape. Fit bottom pie crust into baking dish.
Pour filling into crust.
Cover with top pie crust. Fold extra bottom crust over top. Pour broth through top slits.
Bake uncovered 30–40 minutes, or until crust starts to turn golden. Lower temperature to 325°; cover, continue to bake 1–1½ hours, until potatoes are tender. Remove lid during final 15 minutes if crust needs a bit of browning.
Et voila! Bon appetit!
