Preheat the oven to 220°C (425°F). Heat the oil in a large frying pan and sauté the onion and garlic, stirring occasionally, until tender. Add the diced potatoes, carrots and celery. Stir and cook for 2 minutes. Incorporate the chili sauce and seasonings.

Add the Yves Veggie Cuisine mixture. Combine thoroughly and cook for another 3 minutes. Let cool slightly. Spread evenly in one of the pie crusts and cover with the other crust.

Wet the edges with water and seal the two crusts. Place the tourtière on a baking sheet and bake for about 35 minutes or until golden brown.

Let stand for 5 minutes before slicing. Serve with a barley/vegetable salad.