I promised my recipe for Vegetarian Toutlerre (French Meat Pie) a while ago and HERE I AM TO DELIVER! 
This can be made without a top pie crust or with (I prefer with)
Vegetarian Toutlerre (French Meat Pie)
Makes: 2 Pies
Ingredients:
1 package boca crumbles/veggie ground round or 1 lb. reconstituted TVP
1 1/2 cups chopped onion
1 clove garlic, minced
2 green onions, minced
3 eggs, whipped
1 cup cheddar cheese
1/2 can chopped tomatoes, drained well (optional)
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 pie crusts and tops (I buy the store dough to save time but feel free to make your own dough)
Directions:
1. In a large pan on medium heat, saute the veggie grounds, onions, half the green onions, and garlic in olive oil until the onions brown.
2. Once the onions brown, mix in the tomatoes and spices, reduce heat to low and let simmer for 10 minutes, uncovered.
3. Pre-heat oven to 350 F. Allow the mixture to cool while the oven is heating up. Grease 2 pie tins and then line them with the pie crusts and set aside.
4. When mixture is cool, add the eggs and cheese and stir around until evenly distributed. Divide mixture between both pie tins, put top pie crust on, and vent the top with an X in the middle.
5. Bake at 350 F for 25-30 minutes. Garnish tops with the remaining green onion and serve warm.
This dish is fabulous with potatoes and green beans/peas. There is a lot of versatility in this recipe so play with it and make it your own. I certainly did!
This can be made without a top pie crust or with (I prefer with)Vegetarian Toutlerre (French Meat Pie)
Makes: 2 Pies
Ingredients:
1 package boca crumbles/veggie ground round or 1 lb. reconstituted TVP
1 1/2 cups chopped onion
1 clove garlic, minced
2 green onions, minced
3 eggs, whipped
1 cup cheddar cheese
1/2 can chopped tomatoes, drained well (optional)
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 pie crusts and tops (I buy the store dough to save time but feel free to make your own dough)
Directions:
1. In a large pan on medium heat, saute the veggie grounds, onions, half the green onions, and garlic in olive oil until the onions brown.
2. Once the onions brown, mix in the tomatoes and spices, reduce heat to low and let simmer for 10 minutes, uncovered.
3. Pre-heat oven to 350 F. Allow the mixture to cool while the oven is heating up. Grease 2 pie tins and then line them with the pie crusts and set aside.
4. When mixture is cool, add the eggs and cheese and stir around until evenly distributed. Divide mixture between both pie tins, put top pie crust on, and vent the top with an X in the middle.
5. Bake at 350 F for 25-30 minutes. Garnish tops with the remaining green onion and serve warm.
This dish is fabulous with potatoes and green beans/peas. There is a lot of versatility in this recipe so play with it and make it your own. I certainly did!
