Vegetarian Tourtière

Ingredients

• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 10 oz (300 mL) cremini or white mushrooms, coarsely chopped
• 1 can (19 oz/540 mL) chickpeas, drained and rinsed
• 2 teaspoons of soy sauce
• 1/2 teaspoon of ground black pepper
• 1/4 teaspoon of cloves
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cinnamon
• 1 carrot, peeled and diced
• 2 cups of cubed, peeled potatoes
• 1 teaspoon of dried thyme
• 2 bay leaves
• 2 cups of vegetable broth
• 2 frozen 9-inch (23 cm) deep-dish pie shells, thawed

Instructions

0. In a food processor, pulse mushrooms and chickpeas until finely chopped.
1. In a sauté pan or wide saucepan, melt butter over medium-high heat; fry mushroom mixture, celery, leek and carrot, stirring often, until vegetables are softened, about 5 minutes. Stir in potato, broth, allspice, thyme, salt, cloves and pepper; cook until mixture is thickened, about 3 minutes. Transfer to a bowl; let cool for 10 minutes.
2. Spoon filling into one of the pie shells; lightly brush edge with some of the egg wash. Invert remaining pie shell over filling; remove from its foil liner. Pinch shells together; flute or use tines of a fork to press and seal edges.
3. Brush top of pie with remaining egg wash. Cut 3 steam vents in top. Bake in bottom third of 400°F (200°C) oven until deep golden, about 45 minutes. Let stand for 10 minutes; cut into wedges.

Ingredients

• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 10 oz (300 mL) cremini or white mushrooms, coarsely chopped
• 1 can (19 oz/540 mL) chickpeas, drained and rinsed
• 2 teaspoons of soy sauce
• 1/2 teaspoon of ground black pepper
• 1/4 teaspoon of cloves
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cinnamon
• 1 carrot, peeled and diced
• 2 cups of cubed, peeled potatoes
• 1 teaspoon of dried thyme
• 2 bay leaves
• 2 cups of vegetable broth
• 2 frozen 9-inch (23 cm) deep-dish pie shells, thawed

Instructions

0. In a food processor, pulse mushrooms and chickpeas until finely chopped.
1. In a sauté pan or wide saucepan, melt butter over medium-high heat; fry mushroom mixture, celery, leek and carrot, stirring often, until vegetables are softened, about 5 minutes. Stir in potato, broth, allspice, thyme, salt, cloves and pepper; cook until mixture is thickened, about 3 minutes. Transfer to a bowl; let cool for 10 minutes.
2. Spoon filling into one of the pie shells; lightly brush edge with some of the egg wash. Invert remaining pie shell over filling; remove from its foil liner. Pinch shells together; flute or use tines of a fork to press and seal edges.
3. Brush top of pie with remaining egg wash. Cut 3 steam vents in top. Bake in bottom third of 400°F (200°C) oven until deep golden, about 45 minutes. Let stand for 10 minutes; cut into wedges.