What’s for dinner tonight ? ✦ Ready in 15 minutes ✦ Taste first ✦ The meal everyone shows up for ✦ Easy to cook. Hard to forget. ✦ What’s for dinner tonight ? ✦ Ready in 15 minutes ✦ Taste first ✦ The meal everyone shows up for ✦ Easy to cook. Hard to forget. ✦

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Main course

Tourtière with Tempeh

Name: Tourtière with Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 2 pie crusts, 23 cm (9 in.), vegan or not; 440 g (2 packages) of Tempehine original tempeh; 3 tbsp olive oil; 1 yellow onion, chopped; 1 garlic clove, minced; 2 tbsp gluten-free soy sauce (tamari); 1 tbsp Dijon mustard; 1/2 tsp tourtière spices; Freshly ground pepper

A classic tourtière (Quebec meat pie), with finely chopped tempeh standing in for the meat. Serve it with homemade ketchup, the way tradition says you should.

A recipe by the culinary squad

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at a glance

Recipe

Preparation15 min

Cook time30 min

Total45 min

Servings4 to 6

DifficultyEasy

20 g

protein /100g
rich in B12 · 6 g of fibre

Ingredients

Click an ingredient to check it off as you cook.

Preparation

Place the rack in the bottom of the oven. Preheat the oven to 350°F.

In a food processor, finely chop the tempeh.

In a saucepan over medium-high heat, soften the onion and garlic in the oil. Turn the heat down to low, add the tempeh and the rest of the ingredients, and cook for 2 more minutes. Set aside.

Line a 23 cm (9 in.) pie plate with one crust. Spread the filling inside. Cover the filling with the second crust. Seal well by pressing the edge with a fork or your fingers. Brush with oil or beaten egg.

Bake for 30 minutes, or until the crust is golden brown.

Serve with homemade ketchup.

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Main course

Tourtière with Tempeh

A recipe by the culinary squad

A classic tourtière (Quebec meat pie), with finely chopped tempeh standing in for the meat. Serve it with homemade ketchup, the way tradition says you should.

Preparation15 min

Cook time30 min

Total45 min

Servings4 to 6

DifficultyEasy

Ingredients

2 pie crusts, 23 cm (9 in.), vegan or not
440 g (2 packages) of Tempehine original tempeh
3 tbsp olive oil
1 yellow onion, chopped
1 garlic clove, minced
2 tbsp gluten-free soy sauce (tamari)
1 tbsp Dijon mustard
1/2 tsp tourtière spices
Freshly ground pepper

Preparation

Place the rack in the bottom of the oven. Preheat the oven to 350°F.
In a food processor, finely chop the tempeh.
In a saucepan over medium-high heat, soften the onion and garlic in the oil. Turn the heat down to low, add the tempeh and the rest of the ingredients, and cook for 2 more minutes. Set aside.
Line a 23 cm (9 in.) pie plate with one crust. Spread the filling inside. Cover the filling with the second crust. Seal well by pressing the edge with a fork or your fingers. Brush with oil or beaten egg.
Bake for 30 minutes, or until the crust is golden brown.
Serve with homemade ketchup.

The Tempehine tip

Brush the top crust with oil or beaten egg — it comes out of the oven far more golden that way.

Tempehine — organic tempeh from Quebec https://tempehine.ca/en/recettes/tourtiere-with-tempeh/

Tourtière with Tempeh

Ingredients

Preparation

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