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Vegetarian Tourtiere

1 1/2 cups beef flavored TVP
1 1/2 cups water
Pastry for double crust pie
1 large baking potato
1 tsp oil
1 large onion, diced
4 garlic cloves, minced
3/4 cup potato cooking water
1/4 tsp ground cloves
1/2 tsp dried thyme
1/4 tsp dry mustard
1/2 tsp sea salt
1/2 tsp coarse ground pepper
1/4 tsp ground allspice

Mix TVP with 1 1/2 cup boiling water and set aside. Preheat oven
to 425F. Line a 9" pie plate with pasty. Roll out remaining pastry
to a flat round for the top of the pie. Heat oil in large skillet
until hot. Add onion and garlic and saute, stirring occasionally,
until tender. Meanwhile, peel and quarter potato and cook in a
small amount of salted water until tender. Reserve 3/4 cup water.
Mash potatoe. When onion and garlic are cooked, turn off heat. Add
the potato water, potato, TVP and seasonings to skillet. Mix well
and allow to cool slightly. Spread evenly in prepared pie shell.
Place pastry top on pie. Seal edges. Place pie on baking tray and
bake about 20 minutes or until brown. Let stand 5 minutes before
cutting into wedges. Serves 6.


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