With a buttery Becel® pastry crust, this take on a classic Québécois dish is prepared with meaty mushrooms and protein-rich tofu for a flavourful filling that everyone will love.
- Prep time1 hr
- ServingsPortions 6
- 2 cups (500 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 3/4 cup (175 mL) Becel® Plant-Based Unsalted Bricks, cut into small cubes
- 1/3 cup (75 mL) ice water (aprroximated)
- 2 tbsp (30 mL) Becel® Plant-Based Unsalted Bricks
- 1 lb (500 g) sliced mushrooms
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) black pepper
- 2 leek, thinly sliced (white and light green parts only)
- 1 small carrot, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 tbsp (15 mL) finely chopped fresh rosemary
- 1 tbsp (15 mL) finely chopped fresh thyme
- 1 tsp (5 mL) paprika
- 1/4 tsp (1 mL) ground allspice
- 1/4 tsp (1 mL) ground cinnamon
- 1/4 tsp (1 mL) ground clove
- 1/4 tsp (1 mL) ground nutmeg
- 12 oz (375 g) extra firm tofu, drained well and finely crumbled
- 2 tbsp (30 mL) tomato paste
- 1/3 cup (75 mL) vegetable broth
- 1 tbsp (15 mL) vegan Worcestershire sauce
- 2 tbsp (30 mL) Dijon mustard
- 2 tbsp (30 mL) finely chopped fresh chives
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 tbsp (15 mL) plant-based whipping cream
- Pie Pastry: In large bowl, whisk together flour and salt. Using pastry blender or your fingertips, cut in Becel® bricks until mixture resembles coarse meal. Using fork, stir in 1/4 cup (60 mL) ice water until dough comes together. Stir in remaining water if needed. Divide dough into 2 disks and wrap well in plastic wrap. Refrigerate for at least 1 hour and up to 2 days.
- Filling: In large skillet set over high heat, melt Becel® bricks. Add mushrooms, salt and pepper; cook, stirring occasionally, for 8 to 10 minutes or until starting to brown. Stir in leeks, carrot, celery, garlic, rosemary, thyme, paprika, allspice, cinnamon, clove and nutmeg. Cook, stirring occasionally, for 5 to 8 minutes or until vegetables are starting to soften and brown.
- Stir in tofu. Cook, stirring frequently, for 3 to 5 minutes or until well coated. Stir in tomato paste. Cook for 1 minute. Stir in broth and Worcestershire sauce. Reduce heat to medium. Cook, stirring occasionally, for 10 to 15 minutes or until most of the liquid has evaporated. Stir in mustard, chives and parsley. Let cool completely.
- Preheat oven to 425°F (220ºC). Set oven rack to bottom third.
- On lightly floured work surface, roll out one pastry disk to 14-inch (35 cm) round, about 1/4 inch (0.5 cm) thick. Transfer to 9-inch (23 cm) deep dish pie plate and press into the bottom and up sides. Chill in refrigerator.
- On lightly floured work surface, roll remaining pastry disk to 12-inch (30 cm) round.
- Scrape cooled filling over bottom crust; smooth top. Drape the remaining pastry over filling.
- Using fingers, press together top and bottom crusts. Using paring knife, trim any excess overhang to about 1/2 inch (1 cm). Tuck overhang under itself (the folded edge should be flush with edge of pie dish). Using thumb and index finger, flute edge of pastry (or simply press edges with tines of fork). Cut vent holes in centre of top crust to release steam. Brush crust with plant-based whipping cream.
- Bake for 40 to 45 minutes or until pastry is golden brown and filling is steaming hot. Let cool for 10 to 15 minutes before slicing (this will help set the filling).
Serve with your favorite chutney or mustard and a bright green salad.