Vegetarian Tourtiere Recipe

2 cups TVP granules*
1 to 1 1/2 cups vegetable stock
3 tablespoons oil
2 cups onion, chopped
2 cups mushroom, chopped
2 cups fine dry breadcrumbs
1 teaspoon ground pepper
1/2 teaspoon each salt, savory, thyme
1/4 teaspoon ground ginger
pinch cloves, pinch nutmeg
1/2 cup beer
pastry for 2 pies, tops and bottoms

Soak TVP in veggie stock (it should absorb all the liquid).

Heat oil in a LARGE frying pan over medium-high heat. Cook onions until transluscent. Add mushrooms and cook a further 3-4 minutes. Reduce heat to medium. Add breadcrumbs and seasonings and stir. Adjust spices to taste.

Add wet TVP and beer (yes it should be beer for the taste, and the alcohol will burn off if you're worried about that), stir, and cook until all the liquid has evaporated but mixture is still moist. You may need 2 frying pans at this point. You may also need to adjust the amount of liquid depending on the heat and the absorbancy of the TVP.

Let cool slightly.

Divide into the two pie shells. Top with pastry lids, crimp edges, and vent. Uncooked pies can be frozen at this point (no more than 2 months).

Bake at 425 degrees F for 15 minutes, reduce to 350 and bake a further 45-55 minutes or until pastry is golden.

I like this all by itself, but if you want to serve it with a sauce try a mild fruit chutney (plum is good), HP sauce (if you're Canadian or a Brit), or A1 sauce (if you're American).