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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
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1 package Yves Veggie Cuisine Veggie Ground Round (original or Italian)
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2 23-cm (9 in) pie crusts
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30 mL (2 tablespoons) Olive Oil
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1 large onion, diced
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2 garlic cloves, finely chopped
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125 mL (1/2 cup) potatoes, cooked and diced
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125 mL (1/2 cup) carrots, cooked and diced
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60 mL (1/4 cup) celery, chopped
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60 mL (1/4 cup) chili sauce
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2 mL (1/2 teaspoon) dried thyme
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1 mL (1/4 teaspoon) clove
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1 mL (1/4 teaspoon) dried mustard
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Salt and pepper, to taste
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Directions
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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.
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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.
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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.
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Let stand for 5 minutes before slicing. Serve with a barley/vegetable salad.
Suggestion for accompaniment :Chabrol Medium-bodied red wine
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