veggierevolution.com

The following Recipe is from "Yves Veggie Cuisine" and is included with their permission.

Veggie Meatless Pie - Tourtière

1 pkg. Yves Veggie Cuisine Veggie Ground Round Original

Pastry for a 9"/23 cm double crust pie

1 large baking potato

2 Tbs. (30 ml) vegetable oil (canola, olive or sunflower)

1 large onion, diced

4 garlic cloves, minced

3/4 (175 ml)Cup potato cooking water

1/4 tsp. (1 ml) cloves

1/2 tsp. (3 ml) dried thyme

1/4 tsp. (1 ml) dry mustard

1/2 tsp. (3 ml) salt

1/2 tsp. (3 ml) coarse black pepper

Preheat oven to 425° F.(220° C). Line a 9"/23 cm pie plate with pastry. Roll out remaining pastry to a flat round for the top of the pie. Heat oil in a large skillet until hot. Add onion and garlic and sauté, stirring occasionally, until tender. Meanwhile, cook potato in a small amount of salted water until tender. Reserve 3/4 c. (175 mL) water. Mash potato (no butter or milk). When onion and garlic are cooked, turn off heat. Add the potato water (Note from web designer: you may not need all the water - we use approx. half for a firmer texture), crumbled Yves Veggie Cuisine Veggie Ground Round Original and all seasonings to the skillet. Mix well allow to cool slightly. Spread evenly in prepared pie shell. Place pastry top on pie. Seal edges with a little water, turning the crust under and fluting decoratively. Place pie on baking tray and bake about 20 minutes or until browned. Let stand 5 minutes before cutting into wedges. Serve with chili sauce.